Jin’s Breakfast Tuna Bibimbap

2 servings
Wait Time
15 Mins
Active Time
10 Mins

In an episode of BTS in the Soop, Jin decides to make yeolmu (young radish) bibimbap for breakfast. First, he scoops freshly cooked rice into a stainless steel bowl. Then goes the toppings, piled over the rice: radish kimchi, dried anchovies, pickled onions, tuna straight out of the can. Lastly, a fried egg with a jiggly yolk to finish. He tries to slide it out of the pan to complete the picture-perfect bowl, but the egg lands yolk-first with a sad plop.

We stayed true to Jin’s bibimbap with a runny sunny-side-up, but go fry up a crispy-edged egg if you prefer some texture. The kimchi and anchovies can be bought from a Korean grocery store. The yangpa jangajji, or pickled onions, are simple enough to make at home—we used Future Dish’s recipe.


  • sesame oil, for brushing, optional
  • 2 cups cooked rice
  • ¼ cup myeolchi bokkeum (Korean stir-fried dried anchovies)
  • ¼ cup yangpa jangajji (Korean pickled white onions)
  • ¼ cup yeolmu kimchi (young radish leaf kimchi)
  • 1 can (150g) tuna, preferably Dongwon
  • 1 sunny-side-up egg, for serving
  • Kim Seok-jin, optional

If using a dolsot, brush the inside with sesame oil using a silicone brush.


Scoop the rice into the dolsot or a serving bowl, pressing down gently. If you want crispy rice out of your dolsot, you want the rice to make contact with the oil-brushed pot.


Top the rice with anchovies, pickled onions, radish leaf kimchi, and tuna, creating four neat quadrants of toppings.


If using a dolsot, place it on top of the stove over medium-low heat. Cook until you hear the rice sizzling, 10–15 minutes.


Place sunny-side-up egg on top of the bowl. Mix everything with chopsticks on a spoon, and eat while hot.

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