Easy Korean Spicy Tuna Kimbap Recipe
This delicious spicy tuna kimbap is filled with a tuna mixture that's spicy, savory, and creamy. Aside from tasting great, it is also very easy to make!
Ingredients
- 3 sheets of roasted seaweed
- 12 perilla leaves
Rice Seasoning
- 2 - 2 1/2 cups cooked rice short-grain or medium-grain
- 2 tsp sesame oil
- 1/2 tbsp roasted sesame seeds
- 1/4 tsp salt
Spicy Tuna
- 1 (150g) can tuna
- 2 scallions chopped
- 1 1/2 tbsp mayo preferably Kewpie brand, adjust to taste
- 2 tsp gochujang Korean red pepper paste, adjust to taste
- 2 tsp gochugaru Korean red pepper flakes, adjust to taste
- 2 tsp sesame oil
- 1 tsp roasted sesame seeds
Instructions
- Wash the perilla leaves. Pat dry and set aside.
- In a medium bowl, add cooked rice and season it with sesame oil, sesame seeds, and salt. Mix until thoroughly combined. Set aside to allow the rice to cool before assembling the kimbap.
- Drain a can of tuna completely. In a small mixing bowl, combine the tuna with scallions, gochugaru, gochujang, sesame oil, kewpie mayo, sesame seeds, Mix will until combined.
- Place a sheet of roasted seaweed rigid side up on a bamboo rolling mat. Place 3/4 cup of rice on top of the seaweed then evenly spread it onto the seaweed. Be sure to leave about 1 to 2 inches of space at the top.
- Layer on the perilla leaves (about 4 for each kimbap) in the center of the rice. Add the spicy tuna filling on top, making sure there's an even amount across the seaweed.
- Lift the bamboo mat from the bottom and roll it over to cover the filling. Make sure to tuck everything tightly and apply a little pressure as you roll to form a log shape. This will keep everything in place and prevent the kimbap from falling apart.
- Brush the kimbap with sesame oil then slice the kimbap into 1 inch pieces. If you find that the knife gets stuck to the rice as you cut, wet the knife to help prevent sticking.
Video
Notes
- Spicy tuna kimbap is best eaten on the same day you make it or the next day at the latest. If you have leftovers, keep them in an airtight container in the refrigerator.
- Because the main ingredient is tuna, you want to use high-quality tuna. I recommend the brand Dong Wong which you can find at H Mart or online.
- Short-grained or medium-grain rice is essential for this recipe. These varieties contain more starch and stick together better. Long-grain rice will not work for this because it's not as starchy or sticky.