Creamy Tuna Mayo Kimbap
How to Make Delicious Tuna Mayo Kimbap at Home
After the holidays, use up leftover ingredients to make this special homemade kimbap! Homemade kimbap always tastes best, no matter the occasion. This recipe features a harmonious blend of creamy tuna mayo, fresh vegetables, savory stir-fried fish cake, and soft egg garnish, creating a wonderfully rich flavor. The fragrant perilla leaves and the richness of the slice cheese cut through any potential greasiness, making this tuna mayo kimbap even more appealing. Feel free to adjust the fillings to your liking or use up any spare vegetables you have at home. Even a simple seasoning for the rice can result in a fantastic homemade kimbap. While ham, eggs, and vegetables are standard, you can also enjoy different variations with just fish cake, carrots, or tuna mayo. Try making this easy tuna mayo kimbap recipe for a delicious meal!
Kimbap Fillings
- 1 bowl of cooked rice (approx. 200g)
- 1 sheet of dried seaweed (gim) for kimbap
- 1 small can of tuna (approx. 100g)
- 2 Tbsp mayonnaise
- Pinch of black pepper
- 2 eggs
- 1 pinch of salt
- 1 Tbsp cooking oil
- 1/2 slice of processed cheese
- 1-2 sausages or ham slices
- 2 fresh perilla leaves
- 3 pieces of pickled radish (danmuji)
- 1/2 piece of fish cake (eomuk)
- A little sesame oil
- For rice seasoning (optional): Salt, sesame oil, toasted sesame seeds
Cooking Instructions
Step 1
Prepare the rice first. Mix 1 bowl of warm rice with a little sesame oil and toasted sesame seeds. Seasoning the rice this way makes the kimbap more flavorful. (You can also adjust the saltiness to your preference.)
Step 2
Drain the tuna from the can thoroughly using a sieve to remove all the oil. In a bowl, combine the drained tuna with 2 tablespoons of mayonnaise and a pinch of black pepper. Mix well to create the creamy tuna mayo filling.
Step 3
Whisk 2 eggs with 1 pinch of salt. Heat 1 tablespoon of cooking oil in a pan over low heat and cook the egg mixture into a thin omelet. Once cooked, let it cool slightly, then slice it into long strips that match the kimbap length.
Step 4
Cut the sausages or ham into long strips suitable for kimbap. Heat a little oil in a pan and lightly pan-fry the ham until golden brown. Set aside the fried ham with the egg strips.
Step 5
Peel and julienne the carrot. Heat a little oil in a pan, add the julienned carrots, and sauté. Sprinkle with a pinch of salt. For softer carrots, add 1-2 tablespoons of water while sautéing.
Step 6
Blanch the fish cake in boiling water to remove any impurities, then slice it into long strips for the kimbap. Heat a little oil in a pan, add the sliced fish cake, and stir-fry. Add 1/2 tablespoon of soy sauce and 1 teaspoon of sugar, and continue to stir-fry until slightly sweet and savory.
Step 7
Wash the fresh perilla leaves under running water and pat them dry. Slice the pickled radish (danmuji) into long strips for easy placement in the kimbap.
Step 8
Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat. Spread the prepared rice evenly over about two-thirds of the seaweed sheet. Be careful not to make the rice layer too thick, as it can make rolling difficult or cause the kimbap to burst.
Step 9
Place one perilla leaf on top of the rice layer for a fragrant aroma. Then, generously spread the creamy tuna mayo filling over the perilla leaf.
Step 10
Arrange the egg strips, fried ham, stir-fried fish cake, sautéed carrots, and pickled radish neatly on top of the tuna mayo filling. For a fuller kimbap, you can layer the carrots and fish cake 2-3 times. Now, use the bamboo mat to tightly roll the kimbap.
Step 11
When rolling the kimbap, lift the mat slightly and press firmly to ensure the rice edges meet, which helps prevent the sides from splitting. Once rolled, brush the outside of the kimbap with a little sesame oil for shine. Slice into bite-sized pieces and enjoy your delicious tuna mayo kimbap!
