Delicious and Hearty Tuna and Cheese Kimbap Recipe
The Ultimate Tuna and Cheese Kimbap Recipe for the Whole Family
Introducing a special weekend treat: Tuna and Cheese Kimbap! We’ve packed this roll with tuna and creamy cheese, favorites among kids, to boost both flavor and nutrition. It’s simple yet incredibly satisfying, sure to win over everyone’s taste buds.
Kimbap Ingredients
- 3-4 bowls of warm cooked rice
- 10 sheets of kimbap seaweed (gim)
- 10 strips of kimbap ham
- 10 strips of pickled radish for kimbap
- 10 strips of seasoned burdock root for kimbap
- 4 eggs
- 1 can of tuna, drained
- 2 slices of cheese
- 6 fresh perilla leaves (kkaennip)
- 2-3 Tbsp mayonnaise (adjust to taste)
- Pinch of black pepper
- Pinch of salt
- 1-2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the kimbap meticulously. For the kimbap ham, slice it into bite-sized pieces and lightly pan-fry for extra flavor. Drain the pickled radish and seasoned burdock root. For the tuna, drain the oil thoroughly, then place it in a bowl and mix with mayonnaise and a pinch of pepper until smooth. This step reduces any fishy odor and enhances its savory taste.
Step 2
In a separate bowl, whisk the eggs with a pinch of salt until well combined. Lightly grease a pan and pour in the egg mixture over low heat to cook thin omelets (jidan). Once cooked, cut them into strips that are roughly the length of your kimbap roll.
Step 3
To the warm cooked rice, add sesame oil and toasted sesame seeds. Season with salt to your preference. Gently mix the rice with a spatula, being careful not to mash the grains, ensuring the seasoning is evenly distributed. It’s best to let the rice cool slightly after cooking so the seaweed doesn’t become soggy when rolling.
Step 4
Now, let’s roll the kimbap! Place a sheet of kimbap seaweed on a bamboo rolling mat, shiny side down. Spread the seasoned rice thinly and evenly over about two-thirds of the seaweed. Arrange the prepared ham, pickled radish, burdock root, egg omelet, perilla leaves, and the tuna mixture attractively over the rice. Perilla leaves add a wonderful aroma, so don’t skip them! Using the bamboo mat, roll the kimbap tightly, ensuring the fillings are secure and don’t spill out. Lightly moisten the edge of the seaweed with water to help seal the roll. Slice into bite-sized pieces and enjoy your delicious homemade kimbap!
