Hearty and Delicious Tuna Mayo Kimbap
The Perfect Kimbap for a School Picnic Lunchbox! Recipe for Tuna Mayo Kimbap with a Special Touch
Are you wondering what to pack for your beloved child’s picnic or field trip lunchbox? We’re introducing a savory and delicious Tuna Mayo Kimbap, generously filled with their favorite tuna. This flavor is so popular with both kids and adults, it’ll disappear in no time!
Kimbap Filling Ingredients- 10 sheets of Kimbap seaweed
- 5 imitation crab sticks
- 10 pieces of pickled radish (danmuji)
- 5 eggs (for egg omelet)
- 5 pieces of fish cake (eomuk)
- 1 carrot (medium-sized)
- 10 slices of ham
- 10 perilla leaves (kkaennip)
- 1 cucumber (medium-sized)
Savory Tuna Mayo Filling- 1 can of tuna (drained)
- 4 Tbsp mayonnaise
- 2 pinches of salt
- A little black pepper
Flavorful Kimbap Rice Seasoning- Rice for 10 servings (approx. 10 bowls)
- Salt (to taste)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
- 1 can of tuna (drained)
- 4 Tbsp mayonnaise
- 2 pinches of salt
- A little black pepper
Flavorful Kimbap Rice Seasoning- Rice for 10 servings (approx. 10 bowls)
- Salt (to taste)
- 2 Tbsp toasted sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the kimbap filling. Crack 5 eggs and whisk them well, then cook thinly as an omelet. Let it cool and cut it into bite-sized strips. Shred the imitation crab sticks or cut them lengthwise. Lightly pan-fry the fish cake and ham. Wash the carrot thoroughly and julienne it using a peeler. Blanch the julienned carrot in boiling water with 1 Tbsp of salt for about 1 minute until slightly crisp, then rinse under cold water and drain well.
Step 2
Peel the cucumber by rotating it, remove the seeds, and julienne it. Drain the oil completely from the canned tuna using a sieve. In a bowl, combine the drained tuna with 4 Tbsp of mayonnaise, 2 pinches of salt, and a little black pepper. Mix well to create the savory tuna mayo filling. Wash the perilla leaves, pat them completely dry, trim the stems, and cut them in half.
Step 3
Prepare the rice for 10 servings while it’s still warm. Add a little salt, 2 Tbsp of toasted sesame seeds, and 2 Tbsp of sesame oil to the rice. Gently mix with a spatula, being careful not to mash the rice grains, to season it. Since the tuna mayo filling is added, it’s best not to make the rice seasoning too strong. All ingredients are now ready!
Step 4
Now it’s time to roll the kimbap. Place a sheet of kimbap seaweed on the bamboo mat. Spread a portion of the seasoned rice thinly and evenly over the seaweed. Leave about a 1cm border without rice at the top edge so it can seal well later. Arrange the prepared egg omelet, imitation crab sticks, fish cake, ham, carrot, cucumber, and pickled radish neatly on top of the rice. Finally, place the perilla leaves evenly, and then spread a suitable amount of the prepared tuna mayo filling over the perilla leaves.
Step 5
Using the bamboo mat, tightly roll the kimbap starting from the edge closest to you. Gently pull the mat while shaping the kimbap to create a beautiful roll. Once the kimbap is fully rolled, lightly moisten the top edge of the seaweed with water and press it down to seal. Slice the kimbap into bite-sized pieces, and your delicious Tuna Mayo Kimbap, packed with flavor, is complete! It’s perfect for picnic lunches or as a satisfying meal.
