Whe-Dop-Bap (Seafood Bibimbap)


Try this seafood bibimbap recipe from Cathlyn's Korean Kitchen made with salmon, tuna, carrots, cucumber, and rice.

Yield: 2 servings



  • 3 oz fresh salmon
  • 3 oz tuna
  • 3 oz capelin roe (masago)
  • 1 cup shredded carrot
  • 2 cups of lettuce sliced
  • 1/2 english cucumber
  • 4 sesame or perilla leaves
  • 2 bowls of cooked rice
  • toasted sesame seeds
  • Cho gochujang sauce: Mix 3 tbsp gochujang paste with 1 tbsp of rice vinegar and 1 tsp of sugar


  1. Julienne the cucumber into thin strips
  2. Roll the sesame leaves tightly and cut into long thin strips (chiffonade)
  3. Dice raw salmon and tuna into ¼ inch cubes.
  4. In a large serving bowl, put 1 cup of warm, cooked rice.
  5. Add sliced lettuce, sesame leaves, cucumber, carrot, raw fish, and fish roe on the rice in this order
  6. Drizzle chogochujang sauce and sesame oil
  7. Lastly garnish with strips of roasted seaweed (Kim) and sprinkle toasted sesame seeds


Tip: Raw fish kept in the fridge should be cut just before serving.

For vegetarians: You can make “spicy tofu bibimbap” using this same recipe by replacing raw fish with pan fried tofu.

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