Delicious and Satisfying Classic Snack: How to Make Tuna Mayo Kimbap
Tuna Mayo Kimbap Recipe! Perfect for When You Have No Appetite
Here’s a recipe for making tuna mayo kimbap that everyone, young and old, loves. With simple ingredients, you can create a wonderful meal or a perfect picnic lunchbox!
Kimbap Ingredients
- 1 can (150g) Tuna, drained
- 5 sheets Kimbap seaweed
- 5 perilla leaves
- 1/2 cucumber
- 3 imitation crab sticks
- 2 slices processed ham
- 5 strips pickled radish (danmuji)
- 1 sheet square fish cake (eomuk)
- 2 eggs
- Pinch of salt
- 2 Tbsp sesame oil
- A pinch of sesame seeds
Tuna Mayo Dressing
- 3 Tbsp mayonnaise
- 3 Tbsp mayonnaise
Cooking Instructions
Step 1
Let’s prepare the egg garnish, which is key to the kimbap’s flavor. Crack 2 eggs into a bowl, add a pinch of salt, and whisk well. You don’t need to separate the yolk and white; you can cook them together.
Step 2
Heat a non-stick pan over low heat and pour in a thin layer of the whisked egg mixture. Once the edges start to cook, gently flip and cook until both sides are lightly golden. It’s important to cook over a gentle heat to prevent burning.
Step 3
Let the cooked egg garnish cool slightly, then cut it into long strips about 0.5cm thick, perfect for rolling into kimbap. The beautiful yellow color will add vibrancy to your tuna kimbap.
Step 4
Imitation crab sticks add a pleasant texture to the kimbap. You can use them as they are, but tearing them in half lengthwise or slicing them makes them more appealing in the roll.
Step 5
Processed ham slices enhance the kimbap’s savory flavor. Slice the ham lengthwise to match the kimbap size. Pan-fry the ham slices without oil until golden brown on both sides; this removes excess fat and makes them more delicious.
Step 6
Slice the square fish cake (eomuk) into similar thickness and length as the ham. Add a little cooking oil to the pan and stir-fry the fish cake briefly until lightly browned on both sides. The chewy texture of the fish cake pairs wonderfully with kimbap.
Step 7
Drain the tuna can thoroughly using a sieve. Properly draining the oil from the tuna is crucial to avoid a greasy taste and ensure only the rich, savory flavor remains in the kimbap.
Step 8
Wash the fresh perilla leaves under running water and pat them dry. You can leave the cucumber skin on; slice it into long pieces about 0.5cm thick, suitable for kimbap. All your ingredients are now prepped and ready!
Step 9
Seasoning the rice is a vital step that determines the kimbap’s taste. In warm cooked rice, add a pinch of salt and 2 tablespoons of sesame oil. Mix thoroughly to evenly distribute the seasoning. Ensure the fragrant sesame oil permeates the rice.
Step 10
Place a sheet of seaweed on a kimbap mat and spread a thin layer of seasoned rice. Layer the perilla leaves over the rice, followed by the prepared egg strips, imitation crab, ham, fish cake, and pickled radish. Finally, place a generous amount of drained tuna on top and drizzle 3 tablespoons of mayonnaise in a zigzag pattern. Now, using the kimbap mat, roll it tightly and neatly to create your delicious tuna mayo kimbap! A sprinkle of sesame seeds on top adds an extra touch of appeal.
