Spicy & Sweet Tuna Kimchi Vegetable Gimbap
Gimbap with Canned Tuna, Kimchi, and Fresh Vegetables
The classic combination of tuna and kimchi is always a winner! We’ve created a delicious gimbap by adding fresh green vegetables to this perfect pairing. It’s incredibly appetizing and flavorful, making it a go-to recipe that’s perfect for satisfying your cravings. Get ready for a taste explosion!
Tuna Kimchi Vegetable Gimbap Ingredients- 1 can (approx. 150g) of canned tuna
- 300g kimchi (well-fermented, chopped)
- 3 bowls of cooked rice (freshly cooked and warm)
- 3 sheets of gimbap seaweed (nori)
- 6 leaves of romaine lettuce
- 6 strips of cucumber (about 1/2 medium cucumber)
Tuna Kimchi Seasoning Ingredients- 2 Tbsp maple syrup (or corn syrup)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- 2 Tbsp maple syrup (or corn syrup)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, drain the oil from 1 can of tuna. Chop the kimchi into bite-sized pieces (about 1cm wide). Heat a pan over medium-high heat and stir-fry the tuna and chopped kimchi together for about 3-4 minutes.
Step 2
Add 2 tablespoons of maple syrup to the stir-fried mixture to add sweetness. If you don’t have maple syrup, you can substitute it with corn syrup. This helps to mellow the sourness of the kimchi and enhance its savory flavor.
Step 3
Add 1 tablespoon of gochujang for a spicy kick. You can adjust the amount of gochujang according to your preference.
Step 4
Finally, add 1 tablespoon of sesame oil for a nutty aroma. Stir-fry everything together until well combined and the mixture is evenly coated.
Step 5
Continue to stir-fry until most of the moisture has evaporated and the mixture is dry. This ensures your gimbap filling won’t be watery. A dry filling is key to well-made gimbap.
Step 6
Lay a sheet of gimbap seaweed on a bamboo rolling mat (if you have one). Spread a thin, even layer of warm, freshly cooked rice over about two-thirds of the seaweed. Be careful not to make the rice layer too thick, as it can cause the roll to break or become too bulky.
Step 7
Now, let’s add the fillings! Place the fresh romaine lettuce leaves over the rice. Generously spoon the cooked tuna and kimchi mixture on top of the lettuce. Finally, lay one strip of cucumber (cut from about 1/2 medium cucumber) lengthwise over the tuna kimchi filling.
Step 8
Starting from the bottom edge, tightly roll the gimbap upwards, pressing gently to keep the fillings in place. Use a little water or some grains of rice on the edge to seal the roll securely.
Step 9
Your delicious Tuna Kimchi Vegetable Gimbap is ready! Enjoy the wonderful blend of flavors from the canned tuna, savory kimchi, and crisp vegetables. This simple yet special gimbap is incredibly addictive and definitely worth trying. You won’t regret it!
