Spicy Tuna Fried Rice Kimbap
Spicy Tuna Fried Rice Kimbap
Kids Are Asking for More! Spicy Tuna Fried Rice Kimbap *^^*
I took out a few lettuce and perilla leaves from the fridge and two cans of tuna from the pantry. While wondering what to make, I decided to stir-fry the tuna with a gochujang sauce. I then layered lettuce and perilla leaves inside the kimbap before adding the seasoned tuna. It was a huge hit! The kids are asking for more! Source: http://hls3790.tistory.com/891?category=204695 [Kim Jin-ok Loves Cooking]
Ingredients- 2.5 cups cooked rice
- 8 lettuce leaves
- 8 perilla leaves
- 4 sheets roasted kimbap seaweed
- 2 cans (150g each) tuna
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1/2 ~ 2/3 Tbsp fine salt (for seasoning rice)
Tuna Stir-fry Seasoning- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 3 Tbsp minced green onion
- 1 Tbsp oligosaccharide (or corn syrup)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 3 Tbsp minced green onion
- 1 Tbsp oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
1. Cook the rice fluffy: For kimbap rice, use a 1:1 ratio of rice to water. Soak the rice for 30 minutes before cooking.Tip: For glossy rice, add 2-3 drops of cooking oil or sesame oil while cooking.Tip: If making a large batch of kimbap, you can add salt to the cooking water to season the rice.
Step 2
2. Drain the tuna thoroughly: Place the canned tuna in a sieve to drain out as much oil as possible. This ensures a clean taste without greasiness.
Step 3
3. Prepare the spicy tuna filling: In a frying pan, combine the drained tuna with 1.5 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp cooking wine, 3 Tbsp minced green onion, and 1 Tbsp oligosaccharide. Stir well and cook over medium-low heat until most of the moisture has evaporated. The aroma will be amazing!
Step 4
4. Wash and dry the vegetables: Rinse the lettuce and perilla leaves and pat them thoroughly dry with a clean kitchen towel.Tip: Excess moisture on the leaves can make the kimbap soggy, so ensure they are completely dry.
Step 5
5. Season the rice: While the rice is still warm, mix in about 1/2 to 2/3 Tbsp fine salt, 1 Tbsp sesame oil, and 1 Tbsp sesame seeds. Mix gently until evenly distributed. Let the seasoned rice cool slightly before assembling the kimbap.
