Spicy & Savory Braised Tuna Kimbap
Spicy & Savory Braised Tuna Kimbap
A Special Kimbap Featuring Flavorful Braised Tuna
Love tuna kimbap but find it a bit too rich? This recipe offers a delightful twist! We’re braising tuna in a savory, slightly sweet, and spicy sauce before rolling it into kimbap. The concentrated flavor of the braised tuna perfectly complements the fluffy rice and aromatic perilla leaves, with a touch of mayonnaise adding a creamy finish. It’s a unique and incredibly satisfying way to enjoy tuna kimbap!
For the Braised Tuna- 2 cans tuna (200g each)
- 1.5 Tbsp minced garlic (47g)
- 3 Korean chili peppers (cheongyang peppers)
- 1/2 green bell pepper
- 5 perilla leaves
- 2 Tbsp soy sauce
- 2 Tbsp perilla oil
- 1 Tbsp oligosaccharide
For the Kimbap- 3 sheets of kimbap seaweed
- 2.5 cups cooked rice
- 15 perilla leaves
- 2 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 3 pinches of salt
- 3 sheets of kimbap seaweed
- 2.5 cups cooked rice
- 15 perilla leaves
- 2 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 3 pinches of salt
Cooking Instructions
Step 1
First, prepare the ingredients for the braised tuna. Drain the tuna cans thoroughly. Finely chop the Korean chili peppers and the green bell pepper (after removing seeds). Wash and thinly slice the perilla leaves. Have your minced garlic ready.
Step 2
Mince the chopped chili peppers, bell pepper, and sliced perilla leaves. Prepping the vegetables like this will make the cooking process much smoother.
Step 3
In a bowl, combine the drained tuna, minced garlic, chopped chili peppers, bell pepper, and perilla leaves. Add soy sauce, perilla oil, and oligosaccharide. Mix well to coat everything evenly. Transfer this mixture to a pan and simmer over medium-low heat until most of the liquid has evaporated, about 5-7 minutes. Once done, let the braised tuna cool down completely. Using hot filling can make your kimbap soggy.
Step 4
Now, season the rice for the kimbap. In a bowl with warm rice, add perilla oil, toasted sesame seeds, and salt. Gently mix with a rice paddle, being careful not to mash the rice grains. You want the rice to be glossy and fragrant, indicating it’s perfectly seasoned.
Step 5
Prepare the perilla leaves for rolling the kimbap – you’ll need 15 leaves. The recipe calls for 5, but feel free to add 1 or 2 more if you love the aromatic flavor of perilla leaves. Layering a couple of leaves can add extra depth.
Step 6
Time to assemble the kimbap! Place a sheet of seaweed on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the seaweed, leaving a small border at the top. Arrange the perilla leaves on top of the rice. Then, carefully spoon about 1/3 of the cooled braised tuna mixture onto the perilla leaves. Adjust the amount of tuna filling to your preference.
Step 7
Roll the kimbap tightly using the bamboo mat, ensuring the filling is secure. Once rolled, slice the kimbap into bite-sized pieces. For clean cuts, lightly dampen your knife with water or oil.
Step 8
Here’s a pro tip to elevate your kimbap! Put mayonnaise into a piping bag or a zip-top bag with the corner snipped off. Squeeze a decorative pattern of mayonnaise over the kimbap slices. The creamy, rich mayonnaise wonderfully balances the savory and slightly spicy tuna filling.
Step 9
Don’t be shy with the mayonnaise – adding plenty is perfectly fine! The mayonnaise adds a delightful creaminess and richness that enhances the overall flavor profile without making it greasy. Enjoy this special, delicious braised tuna kimbap!
