Tuna Mayo Gimbap: A Crowd-Pleasing Classic
How to Make Delicious Tuna Mayo Gimbap at Home
Let’s make the ever-popular tuna mayo gimbap! This recipe offers a detailed guide to creating a visually appealing and incredibly tasty gimbap that’s simple enough for any home cook.
Ingredients
- 7 sheets of Gim (seaweed)
- 1 carrot
- 6 eggs
- 1 pack of pickled radish (danmuji, approx. 200g)
- 1 pack of seasoned burdock root (uwong, approx. 100g)
- 1 can of tuna (150g)
- 100g mayonnaise
- 1 tsp sesame oil
- 1 tsp salt (for rice)
- 4 bowls of cooked rice (approx. 800g)
- 10 perilla leaves (kkaennip)
- 1 pack of imitation crab sticks (mat-sal, approx. 100g)
- 2 tsp salt (for egg/carrot seasoning)
Cooking Instructions
Step 1
We’re going to make tuna mayo gimbap. While it’s quick and easy to roll, the combination of tuna and mayonnaise is truly delightful, making this gimbap both beautiful and delicious – no wonder it’s so popular! It’s perfect for any occasion, not just special days.
Step 2
First, wash and thinly julienne the carrot. Prepare the imitation crab sticks by shredding or slicing them. For the eggs, whisk them and cook into thin omelets. If you prefer a texture like Gyeongju Gyori Gimbap, you can julienne the egg omelets as well. Lightly stir-fry the julienned carrots in a pan with a little oil and a pinch of salt. Lightly stir-fry the imitation crab sticks too, to enhance their flavor.
Step 3
Season the warm cooked rice with 1 tsp of salt and 1 tsp of sesame oil, mixing well. Wash the perilla leaves thoroughly and pat them dry completely. Drain the oil from the canned tuna. If you’d like to add cucumber, slice it into long, thin strips. Now, all our ingredients are ready for the gimbap. Prepare the mayonnaise for mixing with the tuna.
Step 4
Place a sheet of gim on a bamboo rolling mat, and spread a thin layer of rice over about two-thirds of it, leaving the top portion empty. Layer the perilla leaves over the rice. Then, arrange the prepared egg omelet strips, julienned carrots, imitation crab sticks, seasoned burdock root, and pickled radish. You can mix the tuna and mayonnaise together beforehand, or simply place them on top of the other ingredients. Once all the fillings are arranged, use the bamboo mat to tightly roll the gimbap, ensuring the ingredients are packed securely. Be careful not to roll too tightly, as this can tear the gim.
Step 5
Once rolled, use the bamboo mat to shape the gimbap evenly. Brushing the outside of the gimbap with a little sesame oil will give it a beautiful shine and make it even more appetizing. Lightly wetting your knife with water before slicing will prevent the rice from sticking and ensure clean cuts. Slice the gimbap into bite-sized pieces and arrange them neatly on a plate.
Step 6
And there you have it – delicious tuna mayo gimbap! You can also try making ‘nude gimbap’ where the rice is on the outside for an extra special presentation.
Step 7
If you find rolling gimbap a bit challenging, referring to a video tutorial can make it much easier. This homemade tuna mayo gimbap is perfect for packed lunches or as a satisfying light meal. Enjoy making and savoring this delightful dish!
