Korean Tuna Kimchi Gimbap
Moisture is what makes these rolls soggy and torn, so squeeze and finely chop 120 g kimchi, stir-fry it for about 2 minutes until no liquid pools, and press the tuna until moist but not wet. Bind the cooled kimchi and tuna with 2 tbsp mayonnaise, adding no extra if the filling becomes loose or glossy. Spread the rice thinly with a small bare edge at the top, roll tightly from the bottom, and wet or oil the knife before slicing.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Stir-fried kimchi is mixed into the tuna mayo, so each bite starts rich and creamy and finishes sour and bright.
Read more
A layer of perilla leaves between the rice and the filling shows up as a green ring when the roll is sliced.
Ingredients
Instructions
- 1
Lightly squeeze 120 g kimchi, then chop it finely so no large pieces tear the roll.
Drain 150 g canned tuna very well, pressing out oil until it feels moist but not wet.
- 2
Heat a pan over medium heat, add the chopped kimchi, and stir-fry for about 2 minutes.
Stop when the kimchi looks darker and concentrated, with no loose liquid pooling in the pan.
- 3
Cool the stir-fried kimchi briefly before mixing it with the drained tuna and 2 tbsp mayonnaise.
The filling should bind softly; avoid adding extra mayonnaise if it becomes loose or glossy.
- 4
Season 400 g warm rice with 0.5 tsp salt and part of the sesame oil, mixing evenly without crushing the grains.
Let it cool slightly so it spreads easily and does not soften the seaweed too fast.
- 5
Divide the rice thinly over 4 roasted seaweed sheets, leaving a small bare edge at the top.
Arrange 8 perilla leaves, 80 g pickled radish, and the tuna-kimchi filling evenly so each roll closes cleanly.
- 6
Roll tightly from the bottom, enclosing the filling first, then press the seam so it sticks.
Brush the outside lightly with the remaining sesame oil, wet or oil the knife, and slice into neat bite-size pieces.
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