Hearty and Delicious Tuna Mayo Kimbap
Make Special Tuna Mayo Kimbap for a Satisfying Meal at Home
Preparing ingredients for kimbap might seem a bit tedious, but once you get started, it’s much easier and more enjoyable than you think! With today’s rising food prices, making kimbap at home is incredibly cost-effective. For the price of two rolls outside, you can make ten or even twenty at home. If you have the time, why not try making a more delicious kimbap yourself? This recipe introduces how to make a customized tuna mayo kimbap that’s perfect for lunchboxes or picnics.
Kimbap Ingredients- 10 sheets of kimbap seaweed (gim)
- 2 cucumbers
- 2 carrots
- 1 bunch of spinach
- 100g sliced ham (or your preferred ham)
- 100g seasoned burdock root (store-bought or homemade)
- 4 pieces of fish cake (eomuk)
- 150g imitation crab sticks (mat-sal)
- 10 eggs
- 1 can of tuna (drained)
- 4 Tbsp mayonnaise
- 20 perilla leaves (kkaennip)
Cooking Instructions
Step 1
Let’s prepare the ham, fish cake, and imitation crab sticks to enhance the flavor of the kimbap fillings. Slice the ham into long, bite-sized strips, and do the same for the fish cake and imitation crab sticks. Lightly grease a pan with cooking oil and cook over medium-low heat until golden brown. This step caramelizes the ingredients, deepening the flavor of your kimbap. The way you cook the ham can change the taste of the kimbap, so cook it to your liking.
Step 2
Wash the fresh cucumbers thoroughly, remove the ends, and julienne them lengthwise, avoiding the seedy core. Cutting them slightly thicker will give a better texture. Place the julienned cucumbers in a bowl.
Step 3
Generously sprinkle salt over the julienned cucumbers and let them sit for about 15 minutes. This process draws out excess moisture, preventing the kimbap from becoming soggy and helping to maintain a crisp texture. It’s okay if you cut them a bit thick.
Step 4
Wash and peel the carrots, then julienne them to a similar length as the cucumbers.
Step 5
Lightly oil a heated pan and quickly stir-fry the julienned carrots over high heat until they are tender-crisp. Stir-frying over high heat helps retain moisture and maintain their texture.
Step 6
Wash the fresh spinach thoroughly under running water. Bring a pot of water to a boil with a pinch of salt, and blanch the spinach briefly. Avoid overcooking, as it will become mushy and lose its flavor. Blanch just until the leaves wilt, which should take about a minute.
Step 7
Rinse the blanched spinach in cold water and squeeze out any excess moisture. Place the spinach in a bowl, add half a teaspoon of soy sauce (or salt), 1 tablespoon of sesame oil, a pinch of minced garlic, and toasted sesame seeds. Gently mix everything together. Season it to preserve the fresh, green flavor of the spinach.
Step 8
A key to delicious kimbap is the egg garnish! A thicker egg omelet tastes better and makes the kimbap look more substantial. When whisking the eggs, add a little salt and pepper. For a slightly sweeter and more tender omelet, you can add a tiny bit of sugar according to your preference.
Step 9
In a wide bowl, crack 10 eggs and whisk them well with salt, pepper, and a touch of sugar (optional). Lightly grease a non-stick pan over low heat. Pour the beaten egg mixture thinly and evenly to cover the entire pan. It’s crucial to cook over low heat to prevent burning.
Step 10
As the edges of the egg mixture begin to set, carefully cook, monitoring the heat. The best time to fold is when the edges are cooked and the center is still slightly wet.
Step 11
Once the egg omelet is partially cooked, gently fold it in half using a spatula. Be careful not to tear the egg as you fold.
Step 12
Slide the folded omelet to one side of the pan. Pour a thin layer of the remaining egg mixture into the empty space and cook it again. This method creates a thick and tender egg garnish.
Step 13
Fold it in half again and cook until fully set. Let the egg garnish cool slightly, then cut it into uniform strips. Aim for a size similar to the imitation crab sticks, ham, and pickled radish so that all the fillings blend well in the kimbap.
Step 14
Prepare the tuna mayo filling. Drain the oil completely from the canned tuna and place it in a bowl. Add 4 tablespoons of mayonnaise and mix well. Wash the perilla leaves and thoroughly pat them dry. They will add a refreshing aroma to your kimbap.
Step 15
Spread the freshly cooked rice on a kimbap mat (gimbal) and let it cool slightly. If the rice is too hot, the seaweed will become soggy; if it’s too cold, the grains will clump. Season the rice when it’s lukewarm. Sprinkle a pinch of salt, 1 tablespoon of sesame oil, and a generous amount of toasted sesame seeds into the rice and mix.
Step 16
Prepare a sheet of kimbap seaweed (gim). Place the shiny side up and the rough side, where you’ll spread the rice, facing you.
Step 17
Lay the seaweed sheet on the kimbap mat. Spread the seasoned rice evenly and thinly over about two-thirds of the seaweed sheet. Spreading the rice too thick can cause the kimbap to burst or make it difficult to roll. Leave the top one-third of the seaweed bare to help seal the roll.
Step 18
Place one or two perilla leaves on top of the rice to add a fragrant layer. Then, spread the prepared tuna mayo mixture in a zigzag pattern over about one-third of the rice. Don’t overfill with tuna mayo, as it can cause the kimbap to split.
Step 19
Arrange the other prepared fillings, such as the stir-fried carrots, seasoned spinach, ham, fish cake, imitation crab sticks, and egg garnish, neatly on top of the tuna mayo. Layering the ingredients evenly will make your kimbap look more appealing.
Step 20
Use the kimbap mat to roll the kimbap tightly. Lift the mat and roll the seaweed over the fillings, tucking them in as you go. Apply gentle but firm pressure to create a compact roll. Avoid rolling too tightly, which can cause the seaweed to tear. Ensure the ends are tucked in to prevent the fillings from spilling out.
Step 21
Continue rolling the kimbap, using the mat to press and shape the roll firmly, ensuring the ingredients are contained within the seaweed. As you reach the end of the seaweed, gently lift the mat and continue to apply pressure to secure the roll. Make sure the shape remains consistent throughout.
Step 22
By repeating this process, you’ll soon have a generous batch of kimbap ready! You can easily make ten rolls in no time. Don’t worry if it feels tricky at first; you’ll become proficient with practice.
Step 23
Once the kimbap is rolled, slice it into bite-sized pieces (about 1.5 to 2 cm thick). Brush the outside of the kimbap with sesame oil for a glossy finish and added flavor. Sprinkle with toasted sesame seeds for an extra nutty aroma, creating a visually appealing and delicious tuna mayo kimbap!
