Classic

(Tuna Gimbap)

You can create Kimbap using canned tuna! Don't hesitate to include any leftover vegetables from your fridge for added versatility in flavor!

“

Cook the rice using a little less water than usual.  Drain the tuna well in a strainer. Press with a spoon to force more liquid to drain.

1-2

Mix well with the celery, mayonnaise, dijon mustard, and lemon juice. Season with salt and pepper to taste.

3

Prepare the other ingredients. Make sure the vegetables are dry. Pat the crab sticks and pickled radish with a paper towel to remove excess water.

4

When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well.

5

Put a sheet of gim, shiny side down with the longer side toward you, on a cutting board or a bamboo mat if available. Spread rice evenly over the gim.

6

Lay two lettuce leaves and two perilla leaves on top of the rice, close to you, and then the tuna and other prepared ingredients.

7

Lift the entire bottom edge with both hands, and roll over the filling, bringing it to the other end of rice and tucking in the filling with your fingers. Put firm pressure over the roll.

8

Rub or brush the roll with a little bit of sesame oil for extra flavor and a shiny look. Apply a little bit of sesame oil to a sharp knife. Cut the roll into 1/2-inch bite sizes.

9

Enjoy!

About Hyosun

Tteok Mandu Guk (Rice Cake Soup with Dumplings) → 

Tap for more recipes...

Pa Kimchi (Green Onion Kimchi) →