Delicious Tuna Mayo Kimbap
Delicious Tuna Mayo Kimbap
Make Kid-Favorite Tuna Mayo Kimbap, Perfect for Special Day Lunch Boxes!
Introducing Tuna Mayo Kimbap, where fresh vegetables balance the rich tuna mayonnaise filling, making it a delight for everyone. It’s the perfect homemade kimbap for children’s birthdays or special outings!
Kimbap Ingredients- 2 bowls of freshly cooked warm rice
- 2 sheets of roasted seaweed (gim) for kimbap
- 1 can of drained tuna (approx. 150g)
- 1/2 cucumber
- 50g colorful bell peppers (red, yellow, etc.)
- 2 crisp Korean cucumbers (oigochu)
- 6 fresh perilla leaves (kkaennip)
- 2 slices of processed cheese
Vegetable Brining Ingredients- 2 tsp vinegar for a tangy flavor
- 1 tsp oligosaccharide for sweetness
- A pinch of salt for savory taste
Tuna Mayo Filling Ingredients- 1 tbsp mayonnaise for creaminess
- 1 tsp oligosaccharide for a touch of sweetness
Rice Seasoning Ingredients- 2 tsp vinegar to make the rice fluffy
- 1 tsp oligosaccharide to add a subtle sweetness to the rice
- 2 tsp vinegar for a tangy flavor
- 1 tsp oligosaccharide for sweetness
- A pinch of salt for savory taste
Tuna Mayo Filling Ingredients- 1 tbsp mayonnaise for creaminess
- 1 tsp oligosaccharide for a touch of sweetness
Rice Seasoning Ingredients- 2 tsp vinegar to make the rice fluffy
- 1 tsp oligosaccharide to add a subtle sweetness to the rice
- 2 tsp vinegar to make the rice fluffy
- 1 tsp oligosaccharide to add a subtle sweetness to the rice
Cooking Instructions
Step 1
Wash the cucumber thoroughly, cut it in half lengthwise, and then gently scrape out the seeds with a spoon. Removing the seeds prevents the kimbap from becoming watery after rolling.
Step 2
Finely chop the prepared cucumber and bell peppers. Finely chopped vegetables mix well with the rice and create a smoother texture when eaten.
Step 3
In a bowl, combine the chopped cucumber and bell peppers. Add all the ‘Vegetable Brining Ingredients’: 2 tsp vinegar, 1 tsp oligosaccharide, and a pinch of salt. Mix well and let it marinate for at least 10 minutes. This process draws out excess moisture, making the vegetables crispier and tastier.
Step 4
After marinating for 10 minutes, squeeze the cucumber and bell peppers firmly to remove all excess water. It’s crucial to squeeze out as much water as possible to prevent the kimbap from becoming soggy.
Step 5
Drain the tuna from the can very well using a sieve. Removing the oil from the tuna is key to making a non-greasy, flavorful tuna mayo filling. Place the drained tuna in a bowl.
Step 6
Finely chop the deseeded Korean cucumbers and add them to the bowl with the tuna. The crisp texture and slight spiciness of the Korean cucumbers enhance the tuna mayo’s flavor.
Step 7
Add all the ‘Tuna Mayo Filling Ingredients’ to the bowl with the tuna and chopped Korean cucumbers. Mix well to create a smooth and creamy tuna mayo filling with 1 tbsp mayonnaise and 1 tsp oligosaccharide.
Step 8
In the freshly cooked warm rice, add the ‘Rice Seasoning Ingredients’: 2 tsp vinegar and 1 tsp oligosaccharide. Gently mix with a spatula. Seasoning the rice while it’s warm helps the grains absorb the flavors evenly without breaking apart, creating a perfectly seasoned kimbap base.
Step 9
Place a sheet of kimbap seaweed on a bamboo rolling mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving a small border at the top. Avoid spreading the rice too thick, as it can cause the kimbap to burst. Place half slices of processed cheese lengthwise on top of the rice. The cheese helps hold the filling together.
Step 10
Layer the fresh perilla leaves on top of the cheese, with the bottom side facing down. The aromatic perilla leaves add a wonderful fragrance to the kimbap.
Step 11
Spoon the prepared tuna mayo filling lengthwise onto the perilla leaves. Using the bamboo mat, roll the kimbap tightly and firmly. Start by rolling the front edge slightly to secure the filling, then continue rolling the entire sheet. Press firmly as you roll to ensure a compact kimbap.
Step 12
Lightly brush the outside of the rolled kimbap with sesame oil for a glossy finish. Slice the kimbap into bite-sized pieces (about 1.5-2 cm thick). To get clean cuts, lightly wet your knife with water between slices. Enjoy your delicious Tuna Mayo Kimbap!
