Korean Tuna Kimchi Gimbap
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tuna-kimchi gimbap combines stir-fried kimchi and drained tuna with mayonnaise, then rolls the filling with perilla leaves and pickled radish in seasoned rice and gim.
Read more
One hundred twenty grams kimchi is squeezed and chopped. It spends 2 minutes in a dry pan set over medium heat, then is spread out to cool when its color has deepened slightly and no loose liquid remains. One hundred fifty grams canned tuna is drained thoroughly in a sieve. The cooled kimchi and tuna are mixed with 2 tablespoons mayonnaise, leaving some tuna pieces intact and stopping before the filling becomes loose. Four hundred grams rice is seasoned with 0.5 teaspoon salt and sesame oil, then allowed to lose its hot steam. The rice is spread in a thin layer over 4 sheets gim. Eight perilla leaves are arranged two per roll, creating a layer between the rice and the moist filling. The tuna-kimchi mixture and 80 g pickled radish are placed in narrow rows before each sheet is rolled tightly from the first turn. The finished rolls receive a light coating of the remaining sesame oil and are cut with a damp knife. Cooking and cooling the kimchi first, draining the tuna, and using the perilla as a separate layer all limit the amount of moisture reaching the rice and seaweed during assembly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Prep
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.
- 4Season
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.
- 5Step
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.
- 6Prep
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Stir-fried kimchi and drained tuna rolled in seasoned rice create Tuna Kimchi Gimbap.
- Finish cue
- The filling should bind softly; avoid adding extra mayonnaise if it becomes loose or glossy.
- Avoid this
- Remove enough moisture from kimchi to prevent soggy, torn rolls.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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