Spicy Gochujang Tuna Kimbap
Homemade Spicy Gochujang Tuna Kimbap: A Flavorful Twist on Your Favorite Roll!
Can anything with tuna be anything less than delicious? And can kimbap itself ever be disappointing? I’m someone who finds even plain rice wrapped in seaweed incredibly tasty! So, I decided to try making a slightly different kimbap using canned tuna. While the gochujang-seasoned tuna might seem a bit rich, the sharp bite of microgreens and the refreshing zest of perilla leaves will balance it perfectly, so there’s nothing to worry about!
Kimbap Ingredients- 1 can Tuna (drained)
- 1/4 Onion
- 50g Fresh Microgreens (e.g., radish sprouts)
- 20 Perilla leaves
- 1 Tbsp Cooking oil
- 10 sheets Kimbap seaweed
- 5 bowls Cooked rice
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 pinch Salt
Gochujang Tuna Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (or corn syrup)
- 3 Tbsp Minced onion
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oligodang (or corn syrup)
- 3 Tbsp Minced onion
Cooking Instructions
Step 1
Drain the canned tuna thoroughly using a sieve. This ensures the kimbap filling won’t be watery and will hold its shape nicely.
Step 2
Finely mince the 1/4 onion that will be added to the filling. Also, mince some onion separately to be used for stir-frying the tuna.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the drained tuna, all the ‘Gochujang Tuna Seasoning’ ingredients (gochujang, gochugaru, soy sauce, mirin, oligodang, minced onion), and the separately minced onion. Stir-fry everything together.
Step 4
Continue to stir-fry over low heat until the mixture is well combined and most of the moisture has evaporated. Cooking until slightly dry prevents the kimbap from becoming soggy.
Step 5
The stir-fried gochujang tuna looks just like the store-bought spicy tuna! This filling is also delicious if used for making tuna rice balls.
Step 6
Wash the perilla leaves and microgreens under cold running water. Gently pat them dry with paper towels to remove excess moisture. This step is crucial for preventing a soggy kimbap.
Step 7
Prepare the rice for kimbap by cooking it until it’s fluffy and not sticky. While the rice is warm, mix in 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and a tiny pinch of salt. Be mindful of the salt as the gochujang tuna is already savory.
Step 8
When spreading the rice on the seaweed sheet, use slightly less rice than you normally would, about half a bowl’s worth. Spread it thinly. Then, layer two perilla leaves on top of the rice.
Step 9
Place about 2 tablespoons of the prepared gochujang tuna filling onto the perilla leaves, followed by a generous amount of fresh microgreens. Starting from the edge closest to you, roll the kimbap up tightly and neatly. Lightly moisten the edge of the seaweed with water to seal the roll.
Step 10
To slice the kimbap, brush a little sesame oil onto the surface for a nice sheen. Dip your knife in water before each cut to prevent the rice from sticking, ensuring clean slices. Re-wet the knife as needed between cuts.
Step 11
Here you have it – the Spicy Gochujang Tuna Kimbap, showcasing a perfect harmony of spicy-sweet tuna, aromatic perilla leaves, and crisp microgreens!
Step 12
Even just looking at the fresh microgreens peeking out from the ends, you can almost taste their refreshing crunch. The ends of the kimbap look incredibly appetizing!
Step 13
With the flavorful gochujang-seasoned tuna and the zesty microgreens, this kimbap is incredibly delicious on its own, even without other kimbap fillings. It’s a universally loved flavor combination!
