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Scrumptious Korean rice rolls – tuna kimbap recipe. This savory tuna mayo-flavored dish has develop into a household favourite! It’s straightforward to make and so tasty. It’s one I can’t get sufficient of. It’s best to give it a attempt!

Tuna kimbap is my favourite type of kimbap. It’s a incredible dish that’s filled with savory deliciousness. It has extra taste than my straightforward kimbap recipe and tastes nice. The distinctive odor from the perilla leaves and tuna complement one another very nicely.

What’s Tuna Kimbap

Tuna kimbap (Chamchi kimbap, 참치 김밥) is a well-liked Korean dish. It’s a kind of kimbap / gimbap (김밥), that are rice rolls with numerous substances inside.

The primary substances of tuna kimbap are canned tuna, egg, carrots, cucumber, yellow pickled radish, rice, and seaweed. The seaweed often used for this dish is dried laver (gim, 김). The rice for this dish ought to be short-grain or medium-grain white rice. Some folks additionally add seasoned burdock root, perilla leaves, or fish muffins to the roll to convey out extra complicated taste and texture.

Tuna kimbap might be served as an appetizer or as a light-weight meal. Additionally it is a well-liked Korean picnic meals.

Sliced tuna kimbap served on a white plate with yellow pickled radish.

Ideas

Rolling kimbap could also be difficult, particularly if you happen to’re a novice prepare dinner. Listed here are some necessary issues to understand that will make this course of simpler.

  • Use barely cooled down rice (sufficient to the touch with out burning the finger ideas). Too-hot rice could make the seaweed shrivelled and soggy.
  • Don’t overfill the facet ends of the roll, significantly the tuna. It falls out simply whenever you begin rolling. Additionally, make sure to not overstuff the kimbap or else it could break whenever you slice it.
  • The trickiest a part of the method is the preliminary lifting of the seaweed over the filling. When rolling kimbap, maintain the substances collectively along with your palms nicely, in order that they don’t fall out of place. After an preliminary wrap of the fillings, press gently on the bamboo mat to form the roll, then roll up all the best way. Deliver down the kimbap roll onto the underside of the bamboo mat, roll kimbap up, and press firmly over it to complete shaping.

Rolling kimbap using bamboo mat

To assist your understanding of the method, you should definitely try my video tutorial as nicely.

Tuna kimbap close up photo.

How To Make Tuna Kimbap (Video Tutorial)

 

How one can Retailer Kimbap

Be sure to eat kimbap on the day that you just make it or the subsequent day on the newest for optimum consuming expertise. It ought to be refrigerated in an hermetic container and solely sliced into bite-sized items simply earlier than serving it to minimise the rice going dry.

Holding a sliced tuna kimbap.

Different Kimbap Recipes

Under are a few of my different recipes, which spotlight completely different substances and have uniquely scrumptious style (which is one thing you received’t wish to miss!)

INGREDIENTS FOR TUNA KIMBAP, MAKES 7 ROLLS 

Most important

  • 1 English or Lebanese cucumber (350g/ 12.3 ounces)
  • 4 eggs
  • 3 carrots (320g / 11.3 ounces), julienned
  • 2 sheets Korean fish cake (90g / 3.2 ounces), rinsed with scorching water & thinly sliced
  • 5 cups cooked rice (resulted from 2 cups of raw brief or medium grain rice)
  • 7 yellow radish pickles (danmuji), minimize into lengthy strips if you happen to didn’t purchase the pre-cut model (out there at a Korean / Japanese grocery retailer)
  • 14 strips seasoned edible burdock root (out there at a Korean grocery retailer)
  • 555g / 19.6 ounces canned tuna, drained (3 cans of tuna every weighing 185 grams / 6.5 ounces)
  • 1/4 cups mayonnaise
  • 7 dried seaweed sheets (gim / sushi nori)
  • 7 to 14 perilla leaves (relying on its dimension, optionally available), rinsed
  • 1 Tbsp sesame oil
  • Cooking oil

Cucumber Seasoning

Egg Seasoning

  • 1/8 tsp high-quality sea salt
  • 1 tsp rice wine (mirin)

Fish Cake Seasoning

  • 1 Tbsp soy sauce, common
  • 1/2 tsp sugar

Rice Seasoning

  • 2 Tbsp sesame oil
  • 1/2 tsp high-quality sea salt

HOW TO MAKE TUNA KIMBAP

1. Minimize the cucumber into lengthy strips and take away the seeds. Place on a plate, season with the salt (1/2 Tbsp high-quality salt) and blend nicely. Put aside.

collage photo of pickled cucumber strips

2. Break the eggs in a medium sized bowl and whisk them flippantly. Add the egg seasoning (high-quality sea salt and rice wine) and blend them nicely. Preheat a pan and add a small sprint of cooking oil. Add a skinny layer (about one-third) of crushed egg and prepare dinner each side nicely over low-medium warmth.

Switch to a plate or chopping board and funky it down. Repeat till you prepare dinner up the entire batch of crushed egg.

College photo of making an egg omelette

3. In a heated pan, add a small sprint of cooking oil and prepare dinner the carrots over medium warmth for about 2 to three minutes. Switch to a plate.

Stir frying julienned carrots

4. Wipe the pan with some kitchen paper, add a touch of cooking oil and prepare dinner the fish muffins with the seasoning (soy sauce and sugar) over medium warmth for about 2 minutes. Switch to a plate.

collage photo of stir frying fish cake

5. Stack the pan-fried eggs on prime of one another, roll up, and thinly slice. Switch to a plate.

Collage photo of sliced egg

6. In a big bowl, combine the rice with the rice seasoning. Set it apart till it cools down.

Collage photo of making kimbap rice

7. Squeeze the cucumber strips, yellow radish pickle, and seasoned edible burdock root to take away extra water. Switch to a plate.

Collage photo of pickled ingredients

8. Put together a medium sized bowl and put the drained tuna. Add the mayonnaise and blend them nicely. Set it apart.

Mixing tuna with mayonnaise

9. Collect all of the kimbap substances on the ‘kimbap rolling station’. This makes it straightforward to assemble.

Kimbap fillings lined up in a stainless steel tray.

10. Place one dried seaweed sheet on the bamboo mat (shiny facet dealing with down). Seize the rice (about tennis ball dimension) and put the rice on the seaweed sheet then unfold it evenly and thinly to cowl the seaweed, leaving about 5 cm / 2 inches hole on the prime of the seaweed.

Seasoned rice and dried seaweed on a bamboo mat.

11. Now fill the seaweed with the submitting substances. Just be sure you evenly distribute the substances so that you just don’t run out later.

Place a perilla leaf (half if too huge, two if too small), tuna on the center of perilla leaves, then add one yellow radish pickle, and two burdock strips round it. Then pile up cucumber sticks, eggs omelette strips, fish muffins strips, and carrot sticks.

Then maintain the substances collectively along with your palms and begin rolling the seaweed. To connect the highest finish of the seaweed, apply a number of drops of water to the hole left in Step 10. Alternatively, put a number of grains of cooked rice into this hole. End rolling the seaweed and form the roll by urgent down with a bamboo mat. Set the completed rolls apart.

Collage photo of making kimbap.

12. Repeat steps 10 to 11 with the remaining substances.

13. Line up all of the kimbap on a chopping board and coat the seaweed floor with some sesame oil (about 1 Tbsp). Slice the kimbap into bite-sized items. Serve with some yellow pickled radish or kimchi.

Slicing kimbap

Sliced tuna kimbap served on a white plate with yellow pickled radish.

Love Korean meals? Browse heaps extra Korean recipes from my straightforward Korean recipe collections. And subscribe to my publication for the entire newest updates together with new recipes, what MKK communities are cooking and Ok-Dramas!

Tuna kimbap close up photo.
  • Minimize the cucumber into lengthy strips and take away the seeds. Place on a plate, season with the salt (1/2 Tbsp high-quality salt) and blend nicely. Put aside.

  • Break the eggs in a medium sized bowl and whisk them flippantly. Add the egg seasoning (high-quality sea salt and rice wine) and blend them nicely. Preheat a pan and add a small sprint of cooking oil. Add a skinny layer (about one-third) of crushed egg and prepare dinner each side nicely over low-medium warmth. Switch to a plate or chopping board and funky it down. Repeat till you prepare dinner up the entire batch of crushed egg.
  • In a heated pan, add a small sprint of cooking oil and prepare dinner the carrots over medium warmth for about 2 to three minutes. Switch to a plate.

  • Wipe the pan with some kitchen paper, add a touch of cooking oil and prepare dinner the fish muffins with the seasoning (soy sauce and sugar) over medium warmth for about 2 minutes. Switch to a plate.

  • Stack the pan-fried eggs on prime of one another, roll up, and thinly slice. Switch to a plate.

  • In a big bowl, combine the rice with the rice seasoning. Set it apart till it cools down.

  • Squeeze the cucumber strips, yellow radish pickle, and seasoned edible burdock root to take away extra water. Switch to a plate.

  • Put together a medium sized bowl and put the drained tuna. Add the mayonnaise and blend them nicely. Set it apart.

  • Collect all of the kimbap substances on the ‘kimbap rolling station’. This makes it straightforward to assemble.

  • Place one dried seaweed sheet on the bamboo mat (shiny facet dealing with down). Seize the rice (about tennis ball dimension) and put the rice on the seaweed sheet then unfold it evenly and thinly to cowl the seaweed, leaving about 5 cm / 2 inches hole on the prime of the seaweed.

  • Now fill the seaweed with the submitting substances. Just be sure you evenly distribute the substances so that you just don’t run out later. Place a perilla leaf (half if too huge, two if too small), tuna on the center of perilla leaves, then add one yellow radish pickle, and two burdock strips round it. Then pile up cucumber sticks, eggs omelette strips, fish muffins strips, and carrot sticks.Then maintain the substances collectively along with your palms and begin rolling the seaweed. To connect the highest finish of the seaweed, apply a number of drops of water to the hole left in Step 10. Alternatively, put a number of grains of cooked rice into this hole. End rolling the seaweed and form the roll by urgent down with a bamboo mat. Set the completed rolls apart.
  • Repeat steps 10 to 11 with the remaining substances.

  • Line up all of the kimbap on a chopping board and coat the seaweed floor with some sesame oil (about 1 Tbsp). Slice the kimbap into bite-sized items. Serve with some yellow pickled radish or kimchi.
Ideas

  • Use barely cooled down rice (sufficient to the touch with out burning the finger ideas). Too-hot rice could make the seaweed shrivelled and soggy.
  • Don’t overfill the facet ends of the roll, significantly the tuna. It falls out simply whenever you begin rolling. Additionally, make sure to not overstuff the kimbap or else it could break whenever you slice it.
  • The trickiest a part of the method is the preliminary lifting of the seaweed over the filling. When rolling kimbap, maintain the substances collectively along with your palms nicely, in order that they don’t fall out of place. After an preliminary wrap of the fillings, press gently on the bamboo mat to form the roll, then roll up all the best way. Deliver down the kimbap roll onto the underside of the bamboo mat, roll kimbap up, and press firmly over it to complete shaping.

How To Retailer Kimbap
Be sure to eat kimbap on the day that you just make it or the subsequent day on the newest for optimum consuming expertise. It ought to be refrigerated in an hermetic container and solely sliced into bite-sized items simply earlier than serving it to minimise the rice going dry.

Energy: 821kcal | Carbohydrates: 64g | Protein: 53g | Fats: 37g | Saturated Fats: 7g | Polyunsaturated Fats: 16g | Monounsaturated Fats: 12g | Trans Fats: 1g | Ldl cholesterol: 195mg | Sodium: 2261mg | Potassium: 697mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8056IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 4mg

The diet info proven is an estimate supplied by an internet diet calculator. It shouldn’t be thought of an alternative choice to knowledgeable nutritionist’s recommendation.

I really like listening to the way you went with my recipes! Fee this recipe with a remark beneath and tag me on Instagram @MyKoreanKitchen.



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