Tuna & Sprout Kimbap: A Simple & Delicious Recipe
Tuna & Sprout Kimbap: A Simple & Delicious Recipe
Easy Tuna Kimbap Made with Fresh Sprouts
Enjoy our simple and healthy tuna kimbap, featuring the delightful crunch of fresh sprouts and the savory richness of tuna. Its delicious flavor makes it a perfect addition to spring picnic lunchboxes! This recipe is designed to be easy for beginners, with detailed steps and helpful tips.
Kimbap Filling Ingredients- 2 servings cooked rice (approx. 400g)
- 2 sheets of seaweed for kimbap (gim)
- 2 strips of pickled radish (danmuji)
- 2 eggs
- 100g bean sprouts or other fresh sprouts
- 1 can of tuna (approx. 150g), drained
- A little cooking oil (for cooking eggs)
Rice Seasoning- Pinch of salt (approx. 1/4 tsp)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Tuna Mayo Dressing- 3 Tbsp mayonnaise
- 1 Tbsp mustard sauce
- 1 tsp lemon juice
- 0.5 tsp brown sugar
- Pinch of black pepper
- Pinch of salt (to taste)
- Pinch of salt (approx. 1/4 tsp)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Tuna Mayo Dressing- 3 Tbsp mayonnaise
- 1 Tbsp mustard sauce
- 1 tsp lemon juice
- 0.5 tsp brown sugar
- Pinch of black pepper
- Pinch of salt (to taste)
Cooking Instructions
Step 1
Start by preparing all the ingredients for your kimbap. Wash the sprouts thoroughly and pat them dry. Cut the pickled radish strips into lengths suitable for rolling. Ensure the tuna is well-drained of its oil.
Step 2
Next, prepare the egg omelet. Crack the two eggs into a bowl, add a pinch of salt, and whisk well. Lightly oil a non-stick pan over medium-low heat. Pour in the egg mixture thinly to create an omelet and cook until golden brown on both sides. A slightly thicker omelet provides a better texture. Once cooled, cut the omelet into long, thin strips.
Step 3
Season the cooked rice. In a bowl, combine the warm rice with a pinch of salt, 1 tablespoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains, ensuring the seasoning is evenly distributed.
Step 4
Make the tuna mayo filling. In a bowl, combine the drained tuna with 3 tablespoons of mayonnaise, 1 tablespoon of mustard sauce, 1 teaspoon of lemon juice, 0.5 teaspoon of brown sugar, a pinch of black pepper, and a small pinch of salt if desired. Mix everything together until well combined. This dressing balances the tuna’s flavor and adds creaminess.
Step 5
Now it’s time to assemble the kimbap. Place a sheet of seaweed (gim) on a bamboo rolling mat, shiny side down. Spread a thin, even layer of the seasoned rice over about two-thirds of the seaweed, leaving a small border at the top. Be careful not to overfill with rice, as this can cause the kimbap to break. Arrange the egg strips, pickled radish, and a generous amount of the tuna mayo mixture on top of the rice. Finally, add a layer of fresh sprouts.
Step 6
Roll the kimbap tightly. Using the bamboo mat, lift the edge closest to you and roll it over the filling, pressing gently to compact it. Continue rolling, pulling the mat away as you go, until you reach the end. You can moisten the top edge of the seaweed with a little water or a few grains of rice to help seal the roll. Once rolled, brush the outside of the kimbap with a little sesame oil for shine and extra flavor. Slice the kimbap into bite-sized pieces (about 1.5-2 cm thick) and your delicious tuna kimbap is ready!
Step 7
Congratulations! Your healthy and delicious tuna kimbap, packed with the crispness of sprouts and the savory goodness of tuna, is complete. Enjoy it as a special lunchbox treat or a satisfying meal.
