Delicious Tuna Mayonnaise Kimbap Recipe (Makes 5 Rolls)
Delicious Tuna Mayonnaise Kimbap Recipe (Makes 5 Rolls)
Homemade Tuna Kimbap: A Flavorful Recipe with Tuna Mayo and Perilla Leaves (5 Rolls)
Kimbap is a family favorite in our home, and today, ‘YeKkum’s Home’ blog is sharing a fantastic recipe for delicious tuna kimbap! This recipe makes 5 rolls and is packed with the savory goodness of tuna mayo and the aromatic flavor of perilla leaves. Simply layer two perilla leaves, add the tuna mayo, and roll it up! The process is similar to making basic kimbap, but the tuna mayo and perilla create a uniquely delightful taste. The kimbap filling includes tuna mayo, egg omelet, ham, pickled radish, seasoned burdock root, and perilla leaves. While spinach seasoned with Korean soy sauce is an option, especially if you have it on hand, we highly recommend using thinly sliced cucumber instead during warmer months, as kimbap can spoil more easily in the heat. Cucumbers can be used raw without any seasoning. Since the tuna itself is flavorful, ensure the other ingredients aren’t too salty to balance the overall taste and enhance the deliciousness of your tuna kimbap!
Kimbap Filling Ingredients- Seasoned Spinach 80g (or 1/4 cucumber)
- Pickled Radish (Danmuji) 5 strips
- Kimbap Ham 5 strips
- Braised Burdock Root 5 strips
- Perilla Leaves 10 leaves
- Kimbap Seaweed Sheets 5 sheets
Tuna Mayo Filling- Canned Tuna 150g (1.5 cans)
- Mayonnaise 2 Tbsp
Egg Omelet Ingredients- Eggs 5
- Salt 1 pinch
- Cooking Oil a little
Rice Seasoning Ingredients- Warm Cooked Rice 700g
- Seasoned Salt (Mat Sogeum) 1/2 Tbsp
- Sesame Oil 2 drizzles (approx. 1 Tbsp)
- Toasted Sesame Seeds 1 Tbsp
- Canned Tuna 150g (1.5 cans)
- Mayonnaise 2 Tbsp
Egg Omelet Ingredients- Eggs 5
- Salt 1 pinch
- Cooking Oil a little
Rice Seasoning Ingredients- Warm Cooked Rice 700g
- Seasoned Salt (Mat Sogeum) 1/2 Tbsp
- Sesame Oil 2 drizzles (approx. 1 Tbsp)
- Toasted Sesame Seeds 1 Tbsp
- Warm Cooked Rice 700g
- Seasoned Salt (Mat Sogeum) 1/2 Tbsp
- Sesame Oil 2 drizzles (approx. 1 Tbsp)
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
First, thoroughly wash the spinach under running water. Blanch it in boiling water for about 20 seconds, then immediately rinse it under cold water to cool. Squeeze out any excess water firmly. Trim the tough root ends and cut the spinach into bite-sized pieces.
Step 2
In a bowl, combine the prepared spinach with the seasoning ingredients: a little minced garlic, sesame oil, Korean soy sauce, and toasted sesame seeds. Gently mix them together to create seasoned spinach. (If using cucumber, wash it, remove seeds, slice thinly into strips, and use as is.)
Step 3
Prepare 1.5 cans (150g) of canned tuna. Drain the oil thoroughly by pressing it against a sieve. Place the drained tuna in a bowl and mix well with 2 Tbsp of mayonnaise until creamy and well combined, creating your tuna mayo filling.
Step 4
You’ll need 10 perilla leaves in total, using two leaves per kimbap roll. Wash them gently under running water, pat them dry with a paper towel, or let them air dry on a rack until all moisture is gone.
Step 5
Crack 5 eggs into a bowl, add a pinch of salt, and whisk until well combined. Lightly grease a non-stick pan over low heat with a little cooking oil. Pour about 1/5 of the egg mixture into the pan and spread it thinly. Once about 70% cooked, carefully flip it and cook the other side until set. This will be your egg omelet.
Step 6
Repeat the process to make 5 thin egg omelets. Once cooled, roll them up tightly and slice them into thin strips suitable for kimbap filling.
Step 7
Blanch the kimbap ham briefly in hot water to remove any impurities. Then, lightly pan-fry it in a skillet with a little oil until golden brown on both sides for added flavor.
Step 8
Prepare 5 strips each of store-bought pickled radish (danmuji) and braised burdock root. If you don’t have burdock root, you can omit it.
Step 9
Measure out 700g of warm cooked rice for 5 kimbap rolls. Transfer the warm rice to a bowl. Add 1/2 Tbsp of seasoned salt, 2 drizzles of sesame oil, and 1 Tbsp of toasted sesame seeds. Gently mix using a spatula, being careful not to mash the rice grains, to create seasoned rice.
Step 10
Place a sheet of kimbap seaweed shiny-side down on a bamboo rolling mat. Spread a portion of the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving a 2cm border at the top edge to help seal the roll.
Step 11
Arrange the prepared fillings neatly on top of the rice. Layer the pan-fried ham, pickled radish, braised burdock root, and the seasoned spinach (or cucumber strips). Generously add the sliced egg omelet on top.
Step 12
Now, add the perilla leaves for extra flavor. Lay two dried perilla leaves flat over the fillings. Spoon a generous amount of the prepared tuna mayo mixture onto the perilla leaves.
Step 13
Starting from the edge closest to you, use the bamboo mat to lift and tightly roll the kimbap, tucking in the filling as you go. Apply gentle pressure to keep the ingredients compact.
Step 14
Once rolled, use the bamboo mat to shape and firm up the kimbap by gently pressing on all sides. Place the rolled kimbap seam-side down on a clean surface and let it rest for a few minutes to set.
Step 15
Brush the outside of the kimbap roll lightly with sesame oil for a nice sheen. Slice the kimbap into bite-sized pieces, about 1.5-2 cm thick. To prevent sticking, you can lightly dampen your knife with water or coat it with a little oil.
Step 16
Arrange the sliced tuna kimbap on a serving plate, showcasing the beautiful cross-section. Your delicious homemade tuna kimbap is now ready to be enjoyed! Enjoy this wonderful meal.
