Hearty Tuna Kimbap
Hearty Tuna Kimbap
Packed Tuna Kimbap Recipe – Perfect for a Spring Picnic Lunchbox
With the cherry blossoms in full bloom, it’s the perfect weather for a park outing! This recipe for hearty tuna kimbap is ideal for such occasions. The combination of fresh vegetables and savory tuna is simply delightful.
Kimbap Filling Ingredients- 1 can (200g) Tuna
- 2/3 Carrot
- 2 strips Pickled Radish (Danmuji)
- 2 strips Braised Burdock Root (Ueong Jorim)
- 2 strips Kimbap Ham
- 1.5 bowls Rice (warm)
- 2 sheets Gim (seaweed for kimbap)
- 4 perilla leaves
- 1 Cheongyang chili pepper
- 2 Tbsp Cooking oil
- Pinch of salt
- 3 Tbsp Mayonnaise
- 0.5 Tbsp Sugar
- A pinch of black pepper
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, wash the carrots thoroughly and julienne them thinly. Cutting the carrots thinly will ensure they cook down nicely and integrate well into the kimbap.
Step 2
Cut the kimbap ham into strips appropriate for kimbap size. Place them in a heated pan and grill until golden brown. Grilling the ham enhances its flavor.
Step 3
In a separate pan, heat 2 tablespoons of cooking oil. Add the julienned carrots and a pinch of salt, then stir-fry. Adding a little salt while cooking brings out the sweetness of the carrots and seasons them. It’s best to stir-fry until the carrots are tender-crisp, not overly mushy.
Step 4
In 1.5 bowls of warm rice, add 1 tablespoon of sesame oil and two pinches of salt. Mix well with a spatula until the rice is evenly seasoned and slightly clumpy, ensuring the sesame oil fragrance permeates the rice.
Step 5
Drain the oil completely from the canned tuna using a sieve. Thoroughly removing the oil is key to preventing the kimbap from tasting greasy and ensuring a clean, savory flavor.
Step 6
To the drained tuna, add 1 finely minced Cheongyang chili pepper, 3 tablespoons of mayonnaise, 0.5 tablespoon of sugar, and a pinch of black pepper to taste. Mix everything thoroughly until well combined. The Cheongyang chili pepper helps cut through the richness and adds a subtle spicy kick, making it even more delicious.
Step 7
Lay a sheet of kimbap seaweed (gim) on a bamboo mat or cutting board. Spread about two-thirds of the seasoned rice thinly over the gim. Be careful not to make the rice layer too thick, as this can cause the kimbap to burst when rolled. Place 2 perilla leaves on top of the rice, then arrange the pickled radish, braised burdock root, grilled ham, stir-fried carrots, and the seasoned tuna mixture evenly over the other ingredients.
Step 8
Using the bamboo mat or your hands, gather all the filling ingredients together and roll the kimbap tightly. Lightly moisten the edge of the seaweed with water to help seal it. Once rolled firmly to prevent it from unraveling, slice the kimbap into bite-sized pieces (about 1.5 cm thick) to complete your delicious tuna kimbap!
