Ryu Soo-young’s Tuna Mayo Kimchi Rice Balls: Perfect for Picky Eaters & Lunchboxes!
Junggle Bap Ryu Soo-young’s Tuna Mayo Kimchi Rice Balls: Finger Food and Lunchbox Menu Idea (feat. Egg Omelet & Mayonnaise)
When you’re abroad or traveling, you often crave the taste of home, especially kimchi! This recipe combines perfectly aged, flavorful kimchi with creamy tuna mayo to create delightful finger food rice balls. Try making Ryu Soo-young’s Tuna Mayo Kimchi Rice Balls from Junggle Bap. They’re a perfect appetizer or a delightful addition to your lunchbox!
Ingredients- 5-6 sheets of well-fermented aged kimchi (mukimchi), rinsed
- 3 large eggs
- 1 can (150g) of tuna
- 3 Tbsp mayonnaise
- 1/2 tsp ketchup
- 2 bowls of cooked rice (warm)
- A little sesame oil
- A pinch of salt (or seasoned salt)
Cooking Instructions
Step 1
Gently shake off the excess seasoning from the aged kimchi. Rinse it under cold running water 2-3 times, then squeeze out as much moisture as possible. If your kimchi is very salty, soak it in cold water for about 10-15 minutes to reduce the saltiness before proceeding. Once squeezed and rinsed, finely chop the kimchi into bite-sized pieces.
Step 2
Drain the oil completely from the canned tuna. In a bowl, combine the drained tuna with 3 tablespoons of mayonnaise and 1/2 teaspoon of ketchup. Mix well to create a creamy and savory tuna mayo filling.
Step 3
In a separate bowl, crack the 3 eggs and lightly beat them. Do not add salt to the eggs at this stage. Heat a non-stick pan over medium-low heat and add a little of the reserved tuna oil (or a touch of cooking oil). Pour the beaten eggs thinly to make an omelet. Cook gently until set, then carefully flip and cook the other side. This will be your egg garnish. Once cooled, cut the omelet into strips or pieces.
Step 4
To the warm cooked rice, add 1-2 tablespoons of sesame oil and a pinch of salt (or seasoned salt). Mix gently, being careful not to mash the rice grains. Remember to season the rice lightly, as the kimchi will add saltiness.
Step 5
Lay a sheet of plastic wrap or aluminum foil flat. Spread the chopped aged kimchi evenly over the wrap. Layer the sliced egg omelet on top of the kimchi. Then, spread the seasoned rice evenly over the egg. Finally, place the tuna mayo mixture on top of the rice. Carefully roll everything up tightly using the wrap to form a log. Once rolled, wrap it again securely with the foil and let it rest for about 10 minutes to firm up.
Step 6
Unwrap the firm rice roll and slice it into bite-sized pieces. Arrange the slices on a serving plate. For an extra touch, you can drizzle a little more mayonnaise on top before serving. Enjoy your delicious Tuna Mayo Kimchi Rice Balls, perfect as a snack or a fun finger food!
