Tuna Kimbap with a Twist: Using Pickled Radish!
Leftover Chicken Pickled Radish? Don’t Throw It Away! Delicious Tuna Kimbap Recipe
Did you order chicken and end up with extra pickled radish (chikin-mu)? Worried about what to do with it? Instead of letting it go to waste, let’s transform it into the most delicious tuna kimbap you’ve ever tasted! The crunchy texture and sweet-and-sour flavor of the pickled radish will elevate your kimbap to a whole new level. This super simple recipe requires no fancy ingredients and is easy enough for anyone to follow. Let’s get cooking!
Main Ingredients- 1 sheet of Gim (seaweed for kimbap)
- 1 pack of Chicken Pickled Radish (drained and finely chopped)
- 2 bowls of freshly cooked rice
- 1 can of Tuna (drained)
- 1 packet of seasoned seaweed flakes (or Gim Jaban)
- Pinch of salt
- A little sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
First, thoroughly squeeze out the liquid from the pickled radish. Then, finely chop it using a knife. It’s best to chop it so that the crunchy texture of the radish remains intact, rather than pureeing it. Using a blender might make it too soft, so chopping by hand is recommended.
Step 2
Drain the oil completely from the canned tuna. In a bowl, combine the drained tuna with the finely chopped pickled radish and mix well. The savory tuna and the refreshing pickled radish create a fantastic flavor combination.
Step 3
In a separate bowl, combine the freshly cooked rice (about 2 bowls) with the seasoned seaweed flakes (or Gim Jaban) packet. Season with a pinch of salt and a drizzle of sesame oil, then mix gently. If you don’t have seasoned seaweed flakes, just using sesame oil and salt will still make it delicious!
Step 4
If you’re using freshly cooked hot rice, it’s a good idea to let it cool down slightly, perhaps by placing it in the refrigerator for a short while. This prevents the rice from becoming too mushy and makes it easier to spread and roll the kimbap without it breaking.
Step 5
Lay a sheet of Gim on a bamboo rolling mat. Spread about 2/3 of the prepared rice thinly and evenly over the Gim. Be careful not to use too much rice, as this can cause the kimbap to burst when rolled.
Step 6
On top of the rice, generously place the mixture of tuna and pickled radish. Adjust the amount of filling as needed; too much filling can also cause the kimbap to tear.
Step 7
Using the bamboo mat, carefully and firmly roll the kimbap, ensuring the filling stays tucked inside. Gently press to shape it. You can moisten the edge of the Gim with a little water or a few grains of rice to help seal it securely.
Step 8
Finally, sprinkle sesame seeds over the rolled kimbap for an extra nutty flavor and appealing appearance. Slice into bite-sized pieces and enjoy your delicious homemade tuna kimbap!
