Mini Gimbap (Tuna Rice Rolls)
Easy and Delicious Mini Gimbap Recipe by Baekpa
Among the many varieties of gimbap, today we introduce Baekpa’s Mini Gimbap recipe. Although small, these gimbap are close in flavor to tuna gimbap and can be easily made with simple ingredients. They are perfect as a snack for kids or as a lunchbox item. ‘Bap-sim is national strength!’ Start your day with hearty mini gimbap.
Ingredients- 1 can (100g) Tuna
- 4 sheets of Gim (seaweed for gimbap)
- 1 can of Pickled Radish (size of tuna can)
- 1 can of White Part of Leek (size of tuna can)
- 1 can of Mayonnaise (size of tuna can)
- 1/2 Tbsp Brown Sugar
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 8 perilla leaves
- 8 cans of Rice (size of tuna can)
- 2 Tbsp Sesame Oil
- 1/4 tsp Salt
Cooking Instructions
Step 1
Drain the oil thoroughly from the canned tuna and place it in a bowl. Don’t discard the tuna can; wash it clean and remove any moisture, as it can be used as a convenient measuring cup.
Step 2
Rinse the pickled radish briefly and chop it finely. Measure it to be equivalent to one tuna can’s volume.
Step 3
Finely chop the white parts of the leek. Measure these chopped leeks to be equivalent to one tuna can’s volume.
Step 4
Measure mayonnaise to be equivalent to one tuna can’s volume. Add 1 tablespoon of fine gochugaru and 1/2 tablespoon of brown sugar. If you have young children who are sensitive to spice, you can omit the gochugaru or adjust the amount.
Step 5
Combine the drained tuna, chopped pickled radish, chopped leeks, mayonnaise, fine gochugaru, and brown sugar in the bowl. Mix everything well according to the recipe proportions. The tuna filling will become savory and delicious.
Step 6
Wash the perilla leaves thoroughly. Soak them in cold water for about 5 minutes to remove any dirt or debris, then rinse under running water and pat dry. If you enjoy a spicy kick, you can finely chop a de-seeded chili pepper and add it to the tuna mixture. (This recipe omits chili pepper).
Step 7
In 8 cans of cooked rice (measured by tuna can size), add 2 tablespoons of sesame oil and 1/4 teaspoon of salt. Mix gently until evenly combined. This will season the rice perfectly.
Step 8
Fold the gimbap seaweed sheets in half, then fold them in half again to create four equal portions. This size is ideal for making mini gimbap.
Step 9
Place a piece of seaweed on your work surface with the rough side facing up, as this helps the rice adhere better. Take a golf ball-sized portion of seasoned rice and spread it thinly over about 90% of the seaweed sheet. Place a perilla leaf on top of the rice, then add a generous amount of the prepared tuna mixture. First, fold the perilla leaf over the filling to enclose it, then carefully roll up the gimbap tightly from one end to the other. Your mini gimbap is ready!
