Tuna Kimbap
Irresistibly Delicious Tuna Kimbap! Make it Beautiful and Hearty ♡
Kimbap is a must-have for picnics and special occasions! Elevate your picnic with this more delicious and satisfying tuna kimbap. ^^
Kimbap Filling Ingredients- 10 sheets of Gim (seaweed)
- 7 bowls of warm cooked rice
- 10 strips of ham
- 5 sticks of imitation crab meat
- 1 pack of pickled radish (danmuji)
- 1 pack of braised burdock root (ueong)
- 1 carrot
- 1 cucumber
- 20 perilla leaves (kkaennip)
- 5 eggs
- 2 cans of tuna, drained
- Mayonnaise, a little
Rice Seasoning- Sesame seeds, a pinch
- Salt, a pinch
- Sesame oil, a pinch
- Sesame seeds, a pinch
- Salt, a pinch
- Sesame oil, a pinch
Cooking Instructions
Step 1
Cut the cucumber in half lengthwise, scoop out the seeds from the center with a spoon, and then cut into 10 equal strips. This ensures a cleaner bite and prevents sogginess.
Step 2
Sprinkle a pinch of salt over the cut cucumber strips and gently mix. Let them sit for about 10 minutes to draw out moisture and season them slightly. This step is crucial for preventing the kimbap from becoming mushy. After salting, rinse the cucumber lightly under cold water and squeeze out any excess moisture thoroughly.
Step 3
Wash the carrot thoroughly, peel it, and then julienne it into strips that are not too thick. This size is ideal for kimbap fillings; if they’re too thin, they might break apart when cooked.
Step 4
Cut the ham strips into lengths of about 7-8 cm, similar to the width of the kimbap. For the imitation crab sticks, cut them in half lengthwise.
Step 5
Crack the 5 eggs into a bowl, add a tiny pinch of salt, and whisk them well until fully combined. This mixture will be used to make an egg omelet.
Step 6
Wash the perilla leaves and remove any excess water. Trim off the tough stems for easier rolling. Arrange them neatly, ready to be layered onto the rice.
Step 7
Heat a lightly oiled pan over medium-high heat. Add the julienned carrots and stir-fry quickly with a pinch of salt for about 1-2 minutes. You want the carrots to be tender-crisp, retaining a slight crunch for texture.
Step 8
In the same pan, add the ham strips and fry until golden brown on both sides. The ham will render some fat, so you might not need to add extra oil. Frying enhances its flavor and texture.
Step 9
Lightly pan-fry the imitation crab sticks, turning them gently. Avoid overcooking, as they can become mushy. Just warm them through until they are slightly softened and fragrant.
Step 10
Pour about half of the beaten egg mixture into an omelet pan (or a non-stick skillet) over medium-low heat. Cook until set, then carefully roll it up. Repeat this process with the remaining egg mixture to create a second omelet. You should end up with two egg omelets. These will be sliced into 5 equal pieces each.
Step 11
Let the cooked egg omelets cool slightly before slicing them into approximately 1 cm thick pieces. Slicing them while still warm can cause them to break apart.
Step 12
Prepare the kimbap rice while it’s still warm. In a bowl, combine 7 bowls of cooked rice with sesame oil, salt, and sesame seeds to taste. Season the rice lightly, as the overall flavor of the kimbap depends on the seasoned rice. Gently mix with a rice paddle, being careful not to mash the rice grains.
Step 13
Drain the tuna cans thoroughly using a sieve. Press down gently with a spoon to remove as much oil as possible. Excess oil can make the kimbap greasy.
Step 14
Place a sheet of gim, shiny side down, on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the gim, leaving about a 1-2 cm border uncovered along the top edge. This border will help seal the kimbap when rolled. Don’t use too much rice, or the kimbap might burst.
Step 15
Layer the perilla leaves evenly over the rice. They add a wonderful aroma and act as a barrier between the rice and the tuna. Next, arrange the drained tuna in a line down the center and drizzle a little mayonnaise over it. The mayonnaise acts as a binder, helping to hold the tuna and rice together.
Step 16
Arrange the sliced egg omelet, ham, imitation crab meat, pickled radish, braised burdock root, and the squeezed cucumber strips neatly on top of the tuna. Ensure the fillings are packed tightly and evenly. You can fold the perilla leaves over the tuna before adding other ingredients for extra stability.
Step 17
Using the bamboo mat, begin to roll the kimbap tightly from the bottom edge upwards. Gently press down with the mat to shape and firm the roll as you go. Continue rolling until you reach the top edge. Lightly moisten the uncovered gim border with water or a few grains of rice to seal the roll securely. Once rolled, slice the kimbap into bite-sized pieces and enjoy!
