Korean Delicious Rice Rolls – Tuna Kimbap Recipe. This delicious mayo tuna dish has become a family favorite! Easy to make and very fun. There is one that I will not be satisfied with. You have to try!
Tuna kimbap is my favorite type of kimbap. It is a delicious meal filled with delicious food. It has more flavor than my simple kimbap recipe and it tastes good. The distinctive aroma of the perilla and tuna leaves goes hand in hand.
What tuna kimbap
The tuna kimbap (Chamchi kimbap, 참치 김밥) is a popular Korean dish. It is a type of kimbap / gimbap (김밥), which is a roll of rice with various ingredients inside.
The main ingredients of tuna kimbap are canned tuna, egg, carrots, cucumbers, yellow seedlings dipped in salt water, rice and seaweed. The most common seaweed commonly used for this dish is a dry bath (Gym, 김). The rice for this meal should be white rice with small grains or medium grains. Some people also add spicy burdock root, perilla leaves, or fish cakes to the roll to remove complex flavors and textures.
Tuna kimbap can be made as an appetizer or as a snack. It is also a popular Korean picnic food.
Rolling kimbap can be tricky, especially if you are an amateur chef. Here are some important things to keep in mind that will make the process easier.
Use a little chilled rice (enough to touch it without burning the tips of the fingers). Extremely hot rice can make seaweed shrivel and sour.
Do not overfill the edges of the scroll, especially the tuna. It falls easily when you start to roll over. Also be careful not to overdo the kimbap or it may break when you cut it.
A complex part of this process is the initial lifting of seaweed over filling. When wrapping the kimbap, keep the ingredients together with your hands neat so that they do not fall into place. After the first folding of the filling, gently press on the bamboo mat to roll the roll, and rolled all the way. Lower the kimbap roll to the bottom of the bamboo mat, roll the kimbap up, and press firmly on it to complete the molding.
To help you understand the process, be sure to check out my video tutorial again.
How to make a tuna kimbap (video tutorial)
How to stop KIMBAP
Make sure you eat kimbap the day you do it or the next day to get the perfect feeling of eating. It should be refrigerated in an airtight container and cut only into biting pieces just before serving to reduce dry rice.
Some methods of KIMBAP
Below are some of my recipes, which highlight different ingredients and have a different flavor (which you will not want to miss!)
Subjects of tuna kimbap, make 7 rolls
1 English or Lebanese cucumber (350 g / 12.3 ounces)
3 carrots (320 g / 11.3 ounces), stuffed with julienned
2 sheets Korean fish cake (90 g / 3.2 ounces), rinsed with hot water and finely chopped
5 cups cooked rice (resulting from 2 cups short rice or medium raw grain)
7 yellow radish cucumbers (danmuji), cut into long strips if you have not purchased a pre-determined version (available at a Korean / Japanese grocery store)
14 strips of edible burdock root (available at a Korean grocery store)
Canned tuna, 555 g / 19.6 ounces, lightened (three cans of tuna each about 185 / 6.5 ounces)
1/4 cup mayonnaise
7 sheets of dried sea (Gym / Sushi Nori)
7 to 14 perilla leaves (depending on size, optional), peeled
1 tbsp sesame oil
1/2 tbsp fine sea salt
Time of the eggs
1/8 tsp fine sea salt
1 tablespoon rice wine (Mirin)
Fish is the cake of the season
1 tbsp soy sauce, normal
1/2 tsp sugar
Land of rice
2 tbsp sesame oil
1/2 tsp fine sea salt
How to make TUNA KIMBAP
1. Cut the cucumber into long strips and remove the seeds. Put on a plate, season with salt (1/2 tbsp fine salt) and mix well. Set aside.
2. Break the eggs into a medium bowl and whisk them lightly. Add egg yolk (fine sea salt and rice wine) and mix well. Stir in the pan and add a small dash of cooking oil. Add a thin layer (about one-third) of the beaten egg and cook both sides well over medium heat.
Transfer to a plate or cutting board and cool down. Repeat until the whole batch of egg yolks is cooked
In a large bowl, combine rice and rice seasoning. Set aside until cool.
7. Peel a squash, grate it and squeeze the juice. Transfer to a plate.
8. Prepare a medium dish and place the lighted tuna. Add mayonnaise and mix well. Set it aside.
9. Collect all the kimbap ingredients at the ‘kimbap station’. This makes it easier to integrate.
10. Place one sheet of dried seaweed on top of the bamboo library (shiny side facing down). Take the rice (about the size of a tennis ball) and place the rice on a sheet of seaweed and spread evenly and thinly to cover the seaweed, leaving a gap of about 5 cm / 2 inches above the seaweed .
11. Now fill the seaweed with the filling ingredients. Make sure you evenly distribute the ingredients so you do not run out of them later.
Place a perilla leaf (half if it is too large, two if too small), tuna between the pearls, and add one yellow cucumber seedling and two strips of burdock all around. Then stack the cucumber sticks, strips of omelet eggs, strips of fish cakes and more sticks.
Then hold the ingredients together with your hands and start to wrap seaweed. To attach the top edge of the seaweed, apply a few drops of water to the remaining hole in Step 10. Alternatively, place a few grains of cooked rice in the gap. Finish wrapping seaweed and wrapping the roll by pressing it down with a bamboo mat. Set aside the finished rolls.
12. Repeat steps 10 to 11 with the remaining ingredients.
13. Fill all the kimbap on the cutting board and lubricate the seaweed area with sesame oil (approximately 1 tbsp). Cut the kimbap into pieces the size of a bite. Serve with a yellow plant soaked in salted water or kimchi.