Spicy Mayo Tuna Triangle Kimbap
Spicy Mayo Tuna Triangle Kimbap
Perfect for Lunch Boxes & Snacks! Spicy Mayo Tuna Triangle Kimbap
Let’s make some delicious pan-fried spicy mayo tuna triangle kimbap, perfect for lunch boxes or as a savory snack! (Recipe inspired by Sung Si Kyung.)
Ingredients- Cooked rice (approx. 1.5 bowls from a microwave pouch)
- Sesame oil, 1 Tbsp
- Toasted sesame seeds, 1 tsp
- Salt, a pinch
- Black pepper, a pinch
- Mayonnaise, 2 Tbsp
- Chopped green onions, a little
- Onion, 1/4 medium, finely minced
- Canned spicy tuna, 1 can
- Olive oil or cooking oil, for frying
- Cheongyang peppers (or other chili peppers), to taste, finely chopped
Cooking Instructions
Step 1
First, open the canned spicy tuna. Drain the tuna and rinse it briefly under hot running water. This helps to remove excess oil and slightly adjust the saltiness. Gently press the tuna with a spatula or spoon to remove as much water as possible. Set aside.
Step 2
In a bowl, add the warm cooked rice. Season the rice with a small pinch of salt and add the toasted sesame seeds. The sesame seeds add a delightful nutty aroma and texture.
Step 3
Drizzle 1 tablespoon of sesame oil over the rice. This will give the rice a beautiful sheen and a subtle, fragrant flavor that enhances the overall taste of the kimbap.
Step 4
Using a spatula or spoon, gently mix the rice, salt, and sesame oil until well combined. Be careful not to mash the rice grains; you want them to remain distinct. Your flavorful rice base is now ready.
Step 5
To the drained spicy tuna, add a generous amount of black pepper. For salt, the tuna is already seasoned, so add only a tiny pinch if needed, or you can skip it entirely. Taste and adjust carefully to avoid making it too salty.
Step 6
Now, let’s prepare the filling ingredients. Finely mince the 1/4 onion. Chop the green onions and Cheongyang peppers (or your preferred chili peppers) into small pieces. Adjust the amount of chili peppers according to your spice preference.
Step 7
Add the finely minced onion, chopped green onions, and chopped chili peppers to the seasoned tuna mixture. These fresh vegetables will add a pleasant crunch and a burst of flavor.
Step 8
Add 2 tablespoons of mayonnaise to the tuna and vegetable mixture. Mix everything together until well combined. The mayonnaise will bind the ingredients and create a creamy, delicious filling.
Step 9
It’s time to shape the kimbap. Lay out some plastic wrap or a kimbap mat. Take about one-third of the seasoned rice and spread it thinly onto your hand or the wrap. Place a generous spoonful of the spicy mayo tuna filling in the center.
Step 10
Using the remaining rice, cover the filling completely. Gently shape the rice and filling into a triangle, ensuring there are no gaps. You can use your hands or the wrap to mold it.
Step 11
If the shape isn’t holding well, wrap the kimbap tightly in plastic wrap and gently squeeze to firm it up. This step helps maintain the triangular shape, especially if you plan to fry it.
Step 12
Heat a frying pan over medium heat and add a small amount of olive oil or cooking oil. Place the shaped kimbap into the pan and fry until golden brown on both sides. Aim for a slightly crispy exterior, similar to toasting rice, while keeping the inside moist.
Step 13
Once one side is nicely browned, carefully flip the kimbap over and fry the other side until it’s also golden brown. Keep the heat at medium-low to prevent burning while ensuring even cooking.
Step 14
Your delicious spicy mayo tuna triangle kimbap is ready when both sides are a beautiful golden brown and have a slight crispness. They look incredibly appetizing!
Step 15
For an extra touch, you can wrap a strip of toasted seaweed around the finished kimbap. This adds visual appeal and an extra layer of savory flavor. Enjoy them warm right away for the best taste and texture!
