Scallion and Tuna Kimbap: A Delicious Twist!
Scallion and Tuna Kimbap: A Delicious Twist!
Scallion and Tuna Kimbap: A Unique Delight with Fresh Scallions! Perfect for a Low-Carb, High-Fat Diet.
This diet-friendly kimbap is made with a delightful combination of fresh scallions and savory tuna. The subtle pungency of the scallions cuts through the richness of the tuna, creating a uniquely refreshing and satisfying meal.
Main Ingredients- Warm cooked rice
- Kelp (add while cooking rice for extra flavor)
- 4 sheets of dried seaweed for kimbap (gim)
- 1 handful of fresh scallions
- 1 can of tuna (drained)
- Mayonnaise
- Pickled radish (danmuji)
- Plum extract (maesilcheong)
- About 10 perilla leaves (optional)
Rice Seasoning- Pinch of salt
- 1/2 Tbsp sesame oil
- 1/2 Tbsp plum extract (maesilcheong)
- Pinch of salt
- 1/2 Tbsp sesame oil
- 1/2 Tbsp plum extract (maesilcheong)
Cooking Instructions
Step 1
When cooking the rice, add a piece of kelp to enhance the flavor. Once the rice is cooked, gently mix in a pinch of salt, 1/2 Tbsp sesame oil, and 1/2 Tbsp plum extract. Be careful not to mash the rice grains. Let the rice cool slightly.
Step 2
Rinse the pickled radish under running water to remove excess brine, then toss with plum extract. This adds a touch of sweetness and flavor, complementing the crisp texture of the radish.
Step 3
Thoroughly drain the oil from the canned tuna using a sieve. Place the drained tuna in a bowl and mix well with mayonnaise until creamy and evenly coated.
Step 4
Trim the root ends of the fresh scallions and remove any wilted leaves. Wash them thoroughly, then pat them completely dry with paper towels to prevent the kimbap from becoming soggy. Cut the scallions into lengths suitable for rolling.
Step 5
Place a sheet of kimbap seaweed with the rough side facing up. Spread a thin layer of the seasoned rice evenly over the seaweed, leaving a small border at the top. Arrange the perilla leaves (if using) over the rice.
Step 6
Layer the prepared tuna mixture and the scallions over the rice. Starting from the bottom edge, carefully and tightly roll the kimbap using a bamboo mat. Ensure it’s rolled firmly to prevent the filling from falling out.
Step 7
Once rolled, shape the kimbap in the mat and then slice it into bite-sized pieces, about 1.5 to 2 cm thick. For clean cuts, lightly moisten a knife with water or sesame oil before slicing. Enjoy your delicious homemade kimbap!
