Hearty Tuna Kimbap (Korean Seaweed Rice Rolls)
Hearty Tuna Kimbap (Korean Seaweed Rice Rolls)
Easy Tuna Kimbap Recipe Using Common Fridge Ingredients
We’ve made delicious tuna kimbap packed with ingredients you’re likely to have in your fridge. This recipe focuses on creating flavorful tuna kimbap rolls that are satisfying and perfect for any occasion. Enjoy a taste of home-style Korean cooking!
Kimbap Ingredients- 8 sheets of Gim (roasted seaweed for kimbap)
- 16 leaves of Perilla leaves (깻잎)
- 4 sticks of Imitation crab meat
- 4 strips of Pickled radish (Danmuji)
- 4 Eggs
- Pinch of salt
- Pinch of sesame oil
- Generous amount of toasted sesame seeds
- 1 can (approx. 150g) of Tuna
- 2 Tbsp Mayonnaise
Cooking Instructions
Step 1
Let’s get started making delicious tuna kimbap with simple ingredients you likely have on hand. This recipe will guide you step-by-step to create perfect kimbap rolls.
Step 2
First, we’ll prepare the egg crepes. Crack 4 eggs into a bowl. Add a tiny pinch of salt and whisk gently with chopsticks until well combined, ensuring no stringy bits remain. Lightly grease a non-stick pan over low heat with a little oil. Pour about half a ladleful of the egg mixture into the pan, tilting to create a thin, even layer. Cook until set, then flip and cook the other side until lightly golden. Be careful not to burn the egg. Once cooked, let the egg crepes cool slightly before cutting them into long, thin strips suitable for kimbap filling.
Step 3
Next, let’s make the tuna filling. It’s crucial to drain the oil from the tuna can completely. Excess oil can make the kimbap soggy. In a small bowl, combine the drained tuna with 2 tablespoons of mayonnaise. Use a spoon to break up any large clumps and mix thoroughly until you have a smooth, creamy tuna mayonnaise mixture.
Step 4
Now it’s time to assemble the kimbap. Place a sheet of gim (seaweed) shiny side down on a kimbap mat. Spread a thin, even layer of cooked rice over the gim, leaving about a 1-inch border at the top edge. Don’t pack the rice too tightly. Arrange your fillings in neat lines across the rice: start with the perilla leaves, followed by the imitation crab sticks, pickled radish strips, egg strips, and finally, a generous line of the tuna mayonnaise mixture. Avoid overfilling, as this can cause the kimbap to burst when rolling.
Step 5
Let’s roll! Using the kimbap mat, carefully lift the edge closest to you and begin rolling the kimbap tightly, tucking the filling in as you go. Apply gentle but firm pressure to ensure the roll is compact and holds its shape. Continue rolling until you reach the end, sealing the edge with a little water or a few grains of rice if needed.
Step 6
Once rolled, we’ll slice the kimbap. Lightly brush the surface of the kimbap roll with sesame oil for a nice sheen and sprinkle generously with toasted sesame seeds. Place the kimbap on a cutting board. For clean cuts, lightly dampen a sharp knife with water. Slice the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Wiping the knife between cuts will help prevent sticking and ensure neat slices.
Step 7
Voila! Your delicious and visually appealing tuna kimbap is ready. The creamy tuna, aromatic perilla leaves, and crisp pickled radish create a wonderful combination of flavors and textures.
Step 8
It feels especially satisfying to have rolled these tuna kimbap myself after a long time. Just looking at them makes my mouth water! I can’t wait to taste them.
Step 9
And there you have it – your delicious tuna kimbap is complete. Enjoy this delightful meal with your loved ones!
