Unique Tuna Kimbap with Crisp Romaine Lettuce and Spicy Ssamjang
Lettuce Wrap Tuna Kimbap, Special Tuna Kimbap Recipe Without Pickled Radish, Delicious Tuna Kimbap
Tuna kimbap often features pickled radish and perilla leaves, but today we’re presenting a unique tuna kimbap without pickled radish, using crisp romaine lettuce wraps instead! If you’re looking to try a different kind of tuna kimbap, this recipe is highly recommended. The harmonious blend of spicy ssamjang (Korean chili paste dip) and savory sesame oil creates a subtly special flavor that’s truly a delight. Enjoy this unique twist on tuna kimbap!
Main Ingredients (1 serving)
- 100g Mixed Grain Brown Rice (with about 1/3 beans)
- 100g Tuna, drained (e.g., Dongwon Light Tuna)
- 12-15 fresh Romaine lettuce leaves
- 1 Egg
Spicy Ssamjang Ingredients
- 2 tsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Minced garlic
- 1 tsp Sesame oil
- 1 tsp Toasted sesame seeds, ground
- 2 tsp Doenjang (Korean soybean paste)
- 1 tsp Gochujang (Korean chili paste)
- 1 tsp Minced garlic
- 1 tsp Sesame oil
- 1 tsp Toasted sesame seeds, ground
Cooking Instructions
Step 1
First, prepare the four main ingredients for the ssamjang: doenjang, gochujang, minced garlic, and ground toasted sesame seeds. (We’ll add the sesame oil shortly.)
Step 2
Combine the doenjang, gochujang, minced garlic, and ground sesame seeds. Add 1 tsp of sesame oil and mix well to create a delicious spicy ssamjang. If you prefer a spicier kick, feel free to add an extra teaspoon of gochugaru (Korean chili flakes).
Step 3
Prepare your can of tuna, making sure to thoroughly drain all the oil. (For example, if using Dongwon Light Tuna). Thoroughly draining the oil is essential for a clean taste.
Step 4
Have your 100g of drained tuna and the freshly made spicy ssamjang ready.
Step 5
Add about 1 to 1.5 teaspoons of the ssamjang to the tuna and gently mix. Adjust the amount of ssamjang to your preference, tasting as you go. The spicy ssamjang acts as a binder, helping to hold the tuna together!
Step 6
Crack one egg into a bowl, beat it well, then lightly oil a pan. Pour the egg in and cook it until it forms a thin, rectangular omelet.
Step 7
When the egg omelet is about halfway cooked, carefully roll it up 2-3 times directly in the pan. This technique creates a slightly thicker, rolled omelet that is perfect for slicing and adding to your kimbap.
Step 8
Prepare 100g of mixed grain brown rice. For kimbap, it’s best to spread the rice thinly over the nori sheet. (Using mixed grain brown rice, with about a third of the grains being beans, can add a beautiful color to your kimbap.)
Step 9
Select 6-7 large Romaine lettuce leaves. Wash them thoroughly, pat them dry, and arrange them evenly over the rice, overlapping slightly. While Romaine lettuce offers a wonderful crispness, any fresh lettuce leaves will work well!
Step 10
Layer the seasoned tuna mixture evenly over the lettuce.
Step 11
Add another layer of 6-8 Romaine lettuce leaves on top of the tuna. Don’t hesitate to add more lettuce – the more, the crunchier and more delicious!
Step 12
Finally, place the rolled omelet slices neatly on top of the lettuce layer.
Step 13
Using a bamboo rolling mat, carefully shape and roll the kimbap tightly so that the ingredients stay in place. Moisten the edge of the nori with a little water or a few grains of rice to seal the roll securely. Brush a thin layer of sesame oil over the outside of the kimbap for extra flavor and a beautiful sheen. Slice the kimbap into bite-sized pieces and arrange them on a plate.
Step 14
Sprinkle a generous amount of toasted sesame seeds over the kimbap for a final touch. Your delicious and refreshing Romaine lettuce wrap tuna kimbap is now ready to be enjoyed!
