Steps

1. Wash the cucumber, cut it in half lengthwise, then slice thinly on the diagonal. (Key Tip!) Slicing thinly on the diagonal allows the cucumber to retain its crispness and absorb the dressing well.
   🕒 01:13
2. Place the sliced cucumber in a bowl and mix with 2 tsp Vinegar, 2 tsp Soy Sauce, and 2 tsp Sesame Oil. (Key Tip!) This seasoned cucumber is a great accent for texture and acidity, and it's also recommended as a make-ahead side dish.
   🕒 01:44
3. Tear the Ssamjang lettuce into smaller pieces so it's easier to mix with the rice.
   🕒 03:05
4. Thoroughly drain the oil from the tuna.
   🕒 03:39
5. Mix the drained tuna with 1-2 tbsp Gochujang. (Key Tip!) Thoroughly draining the oil prevents it from feeling too heavy and creates a better fusion with the Gochujang.
   🕒 03:52
6. Tear the Korean roasted seaweed into small pieces to create a crumbled topping.
   🕒 04:31
7. Place 2 servings of Warm Cooked Rice into a bowl. (Key Tip!) Using barley rice or mixed grain rice adds a delightful texture that pairs well with the vegetables.
   🕒 05:04
8. Lightly sprinkle salt (to taste) and sesame oil (to taste) over the rice.
   🕒 05:23
9. Generously pile on the Sunny Lettuce, Ssamjang Lettuce, and Shiso Leaves.
   🕒 05:36
10. Add the seasoned cucumber mixture.
    🕒 05:48
11. Pile on plenty of Napa Cabbage Kimchi (to taste).
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12. Top with the mixed tuna and Gochujang mixture.
    🕒 06:06
13. Scatter the crumbled Korean roasted seaweed.
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14. Sprinkle with white sesame seeds (to taste).
    🕒 06:20
15. Optionally, top with a fried egg, egg yolk (to taste), a soft-boiled egg, or mayonnaise (to taste).
    🕒 06:26
16. Mix everything thoroughly before eating. (Key Tip!) Bibimbap tastes better the more you mix it, so use a large bowl and mix well. You can also add your favorite vegetables like tomatoes or avocados.
    🕒 07:01