Twice as Nutty! Special Tuna Mayo Gimbap
Curious About the Secret to Rich Flavor? Delicious Tuna Gimbap That Even Kids Love!
It’s been a while since I’ve craved gimbap, so I prepared the ingredients and rolled some up! I made tuna gimbap especially for the kids. I’ll share the secret to making even more flavorful tuna mayo filling. Get ready for a delightful taste!
Gimbap Filling Ingredients
- 1 pack Grilled Ham
- 1 Carrot
- 1/2 bunch Chives
- 12-15 Perilla Leaves
- 10 sheets Roasted Gimbap Seaweed
- 4 pieces Imitation Crab Sticks
- 2 cans Tuna
- 6 servings White Rice
- 2 Tbsp Sesame Oil
- 1/2 tsp Salt
- 1 pack Pickled Radish (Danmuji)
- 1 pack Braised Burdock Root
Rich Tuna Mayo Sauce
- 4-5 Tbsp Mayonnaise
- 1 Tbsp Peanut Sauce (or 1/2 Tbsp Peanut Butter)
Fragrant Chive Salad
- 1/2 tsp Salt
- 1 Tbsp Sesame Oil
- A pinch of toasted sesame seeds (optional)
Sweet Stir-fried Carrots
- 2 Tbsp Sunflower Oil
- 2-3 pinches Salt
- 4-5 Tbsp Mayonnaise
- 1 Tbsp Peanut Sauce (or 1/2 Tbsp Peanut Butter)
Fragrant Chive Salad
- 1/2 tsp Salt
- 1 Tbsp Sesame Oil
- A pinch of toasted sesame seeds (optional)
Sweet Stir-fried Carrots
- 2 Tbsp Sunflower Oil
- 2-3 pinches Salt
- 2 Tbsp Sunflower Oil
- 2-3 pinches Salt
Cooking Instructions
Step 1
Cut the grilled ham into thick, long strips (about 1cm thick). Blanch them briefly in hot water to remove any additives and excess oil, then pat them dry. Pan-fry the ham without oil until lightly browned. Thinly julienne the carrot, then stir-fry it in sunflower oil with a pinch of salt over medium-high heat for 2-3 minutes until tender-crisp.
Step 2
Wash the chives thoroughly. Bring a pot of water to a rolling boil and add 1 teaspoon of salt. Blanch the chives for only 30-40 seconds – don’t overcook them! Immediately rinse them under cold water and gently agitate twice to wash. Squeeze out as much water as possible. In a bowl, mix the chives with salt, sesame oil, and toasted sesame seeds. Gently toss to combine.
Step 3
Whisk the eggs and make thin omelets. Once cooled, julienne them into fine strips. (While not in the original input, adding thinly sliced egg omelets can enhance the gimbap’s flavor and texture).
Step 4
Briefly dip the imitation crab sticks in hot water (about 10 seconds) to remove any additives and oil. Rinse them under cold water, then pat them thoroughly dry with paper towels. Shred them into large pieces by hand. Lightly rinse the pickled radish and braised burdock root under running water and pat them dry with paper towels.
Step 5
Drain the oil completely from the canned tuna using a sieve. In a bowl, combine the drained tuna with mayonnaise and peanut sauce. Mix well until smooth and creamy, ensuring there are no lumps. (If using peanut butter instead of peanut sauce, use only about half a tablespoon, as its flavor is more concentrated. The goal is to enhance the tuna’s natural richness.)
Step 6
To the freshly cooked, hot white rice, add salt and sesame oil. Gently mix with a spatula, being careful not to mash the rice grains. Seasoning the rice while it’s hot helps the flavors meld beautifully.
Step 7
Prepare your rolling station. Have your roasted gimbap seaweed sheets ready. Wash the perilla leaves and ensure they are completely dry before use. Their fresh, slightly peppery aroma will add a wonderful layer of flavor to the gimbap.
Step 8
Place a sheet of roasted seaweed on a bamboo rolling mat, shiny side down. Spread a thin, even layer of seasoned rice over the rough side, leaving a small border at the top. Lay a perilla leaf on top of the rice. Place the pickled radish and stir-fried ham along the edges of the seaweed, creating ‘walls’ for the filling. Layer the shredded imitation crab sticks in the space created by the ham and radish. Spoon the tuna mayo mixture generously over the crab sticks. Top with the julienned egg and carrots, followed by the seasoned chives. Using the bamboo mat, roll the gimbap tightly, tucking in the filling as you go. (To prevent the tuna filling from squeezing out when sliced, ensure it’s placed in the center of the roll.)
Step 9
Brush the outside of the rolled gimbap with a little sesame oil for a glossy finish. Slice the gimbap into bite-sized pieces (about 2cm thick) and serve. Enjoy your delicious homemade tuna mayo gimbap!
