Delicious Homemade Tuna Kimbap Recipe: Full of Savory Goodness!
Kimbap Made Easy! A Foolproof Recipe for Moist and Savory Tuna Kimbap
Kimbap made at home just tastes better than store-bought, doesn’t it? Especially tuna kimbap, packed with savory tuna, is a universally loved dish. Many people think kimbap is a lot of work and hassle, but it’s really not! You can make delicious tuna kimbap in just a little over an hour. Ready to make this savory delight? Let’s go!
Spinach
- 1 bunch spinach
- Pinch of salt
- 1 Tbsp sesame oil
Kimbap Fillings
- 1 pack fish cakes
- 1 pack ham
- 1 pack seasoned pickled radish (danmuji)
- 1 pack simmered burdock root (ueong)
- 1 pack imitation crab sticks (mat-sal)
- 10 perilla leaves (kkaennip)
- 1 can tuna
- 2 Tbsp mayonnaise
Rice Seasoning
- 1 pot cooked rice
- Pinch of salt
- 3 Tbsp sesame oil
Stir-fried Carrots
- 1 carrot
- Pinch of salt
- 1 Tbsp cooking oil
- 1 pack fish cakes
- 1 pack ham
- 1 pack seasoned pickled radish (danmuji)
- 1 pack simmered burdock root (ueong)
- 1 pack imitation crab sticks (mat-sal)
- 10 perilla leaves (kkaennip)
- 1 can tuna
- 2 Tbsp mayonnaise
Rice Seasoning
- 1 pot cooked rice
- Pinch of salt
- 3 Tbsp sesame oil
Stir-fried Carrots
- 1 carrot
- Pinch of salt
- 1 Tbsp cooking oil
- 1 carrot
- Pinch of salt
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Trim and wash the spinach thoroughly. Bring a pot of water to a boil, add 1/2 tablespoon of salt, and blanch the spinach for just 20-30 seconds. Be careful not to overcook it, or it will become mushy. Immediately rinse the blanched spinach under cold water to stop the cooking process. Squeeze out excess water firmly with your hands. In a bowl, season the spinach with salt and sesame oil, then gently mix it. This completes your delicious spinach side dish, retaining a delightful crisp texture.
Step 2
Slice the fish cakes and ham into strips suitable for kimbap, about 0.5cm thick. Using pre-cut kimbap fish cakes and ham makes this step even easier. If you have regular ones, just cut them into long, thin pieces. Lightly oil a frying pan and stir-fry the sliced fish cakes and ham over medium-low heat. No extra seasoning is needed as they often have a savory flavor already. Stir-frying enhances their taste.
Step 3
Peel and julienne the carrot into thin strips. Heat 1 tablespoon of cooking oil in a pan, add the julienned carrots, sprinkle with a pinch of salt, and stir-fry over medium heat until tender. Stir-fried carrots add color and a touch of sweetness to your kimbap.
Step 4
Using pre-seasoned burdock root and pickled radish (danmuji) from the store makes things very convenient. Lightly squeeze any excess liquid from the burdock root and drain the pickled radish. These pre-prepared ingredients save time and effort.
Step 5
Cut the imitation crab sticks lengthwise into halves or thirds. You can also shred them with your fingers, or cut them neatly with a knife.
Step 6
Fragrant perilla leaves add a wonderful aromatic dimension to your kimbap. Wash the perilla leaves and dry them thoroughly. Patting them with a kitchen towel will quickly remove excess moisture. Their distinct peppery aroma is a fantastic complement to tuna kimbap.
Step 7
Open the can of tuna and drain the oil completely using a sieve. Mix the drained tuna with 2 tablespoons of mayonnaise until well combined. Mixing the tuna and mayonnaise beforehand ensures a cohesive and savory filling that won’t fall apart easily when rolling the kimbap.
Step 8
In freshly cooked, warm rice, add 3 tablespoons of sesame oil and a pinch of salt. Gently mix with a rice paddle, being careful not to mash the grains. It’s important to let the rice cool down to a comfortably warm temperature (you should be able to hold it) before using it. If the rice is too hot, it can tear the seaweed or cause it to shrink. Seasoning the rice a little saltier can also enhance the flavor.
Step 9
All your delicious tuna kimbap ingredients are now prepped! Doesn’t it look appetizing? You can have all these components ready in about an hour. Enjoy kimbap for your meals today and tomorrow! While you’re rolling the kimbap, consider making a warm fish cake soup to accompany it. (Refer to other posts for the fish cake soup recipe!).
Step 10
Place a sheet of seaweed, shiny side down, on a bamboo rolling mat. Spread about 2/3 of the seasoned rice evenly over the seaweed, leaving a small border at the top. Lay down two perilla leaves, then generously pile the tuna-mayonnaise mixture on top. Arrange the other prepared fillings (spinach, ham, fish cakes, pickled radish, burdock root, imitation crab sticks) neatly over the tuna. Now, using the bamboo mat, tightly roll the kimbap from the bottom upwards. Lightly wet the top edge of the seaweed with a few grains of rice to seal the roll. You’ve made tuna kimbap! See, it’s that easy!
