Delicious and Hearty Tuna Kimbap
Nostalgic Flavors! A Perfect Korean Snack Platter with Generous Tuna Kimbap and Tteokbokki
It’s been a while since I last rolled kimbap! I made 4 rolls of tuna kimbap with plenty of tuna, and 6 rolls of burdock root kimbap, braised to a sweet and savory perfection. For tteokbokki, I added chewy fish cakes and popping sausages for an even richer flavor. Kimbap and tteokbokki – it feels like ages since I’ve had such a generous Korean snack meal spread. The sight of this feast brings a smile to my face.
Kimbap Ingredients- 10 sheets of Gim (seaweed for kimbap)
- 10 portions of Rice (about fist-sized)
- 1 bunch of fresh Spinach
- 1 Carrot
- 2 Burdock Roots
- Mayonnaise, as needed
- 6 Eggs
- 10 pieces of Danmuji (pickled radish)
- 10 strips of Ham
- Salt, to taste
- 1 large can of Tuna (drained)
Burdock Braising Seasoning- 5 Tbsp Soy Sauce
- 5 Tbsp Sugar
Tteokbokki Ingredients- 500g Tteokbokki Rice Cakes
- 10 Sausages
- 6 sheets of Fish Cake
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Maesil Cheong (plum extract)
- 4 Tbsp Oligodang (corn syrup)
- 5 Tbsp Soy Sauce
- 5 Tbsp Sugar
Tteokbokki Ingredients- 500g Tteokbokki Rice Cakes
- 10 Sausages
- 6 sheets of Fish Cake
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 1 Tbsp Maesil Cheong (plum extract)
- 4 Tbsp Oligodang (corn syrup)
Cooking Instructions
Step 1
Thoroughly wash the spinach. Blanch it in boiling water with a pinch of salt until tender. Immediately rinse under cold water to stop the cooking, then squeeze out all excess water by hand. Transfer to a bowl, season with a little salt and sesame oil, and mix well.
Step 2
Peel the burdock root and slice it thinly into matchsticks. Blanch the burdock in boiling water with a little salt and vinegar to remove any bitterness and tenderize it. Rinse the blanched burdock under cold water and drain thoroughly.
Step 3
In a pan, combine 5 Tbsp soy sauce and 5 Tbsp sugar. Add just enough water to almost cover the burdock root. Simmer over low heat until the burdock is tender and the sauce has reduced to a glaze. Let the braised burdock cool slightly.
Step 4
Wash the carrot and julienne it. Lightly oil a pan, add the julienned carrots, season with a pinch of salt, and stir-fry until crisp-tender. Drain the pickled radish and set aside for use in the kimbap.
Step 5
Lightly beat the eggs and pour them into a lightly oiled pan to make thin omelets. Once cooked, roll them up tightly and slice them into strips. Pan-fry the ham strips until lightly browned for enhanced flavor.
Step 6
Open the tuna can and drain all the oil thoroughly using a sieve. Wash the perilla leaves and pat them dry. Ensure all your kimbap filling ingredients are prepped and ready.
Step 7
Season the warm rice with a pinch of salt and a drizzle of sesame oil. Mix gently with a rice paddle, being careful not to mash the grains, to create perfectly seasoned rice for your kimbap.
Step 8
Place a sheet of gim on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over the gim. Lay a perilla leaf on top of the rice, followed by danmuji, julienned carrots, braised burdock, and ham strips. Generously squeeze mayonnaise over the fillings. Top with a generous amount of drained tuna. Carefully roll the kimbap tightly, ensuring the fillings are enclosed.
Step 9
Brush the outside of the rolled kimbap with a little sesame oil for a glossy finish and appealing aroma. Use the remaining ingredients to make the burdock kimbap rolls in the same manner. Feel free to add other fillings according to your preference.
Step 10
Here are the beautifully finished tuna and burdock kimbap rolls. They make a satisfying meal on their own or a great option for packed lunches.
Step 11
Now, let’s make the tteokbokki. Rinse the rice cakes and blanch them briefly in boiling water to soften them. Blanch the sausages as well. Cut the fish cakes into bite-sized triangles and slice the green onions diagonally. In a pot, combine 1L of water with 2 Tbsp gochujang, 1 Tbsp soy sauce, 2 Tbsp fine gochugaru, 1 Tbsp maesil cheong, and 4 Tbsp oligodang. Stir to dissolve the paste. Once the sauce comes to a boil, add the blanched rice cakes and cook until the sauce thickens slightly. Then, add the sausages and fish cakes and continue simmering. Finally, add the green onions and cook for another minute.
Step 12
Your delicious and slightly spicy tteokbokki is ready! The fine gochugaru gives it a smooth yet fiery flavor profile. The combination of kimbap and tteokbokki makes for a perfect and satisfying Korean snack meal.
