Tuna kimbap

tuna kimbap

A wonderful combination of veggies and protein wrapped up in sesame flavoured rice and roasted seaweed.  A well balanced bite with all the food groups represented! Think of it as a mini little food pyramid …. in a circle! 🙂

My yobo was really wanting kimbap and has been asking me to make it for weeks now (read: begging!)  So one Sunday night he decides to make rice (waaaay) to much of it and I have to figure out what to make with all this rice.  Kimbap, he suggests.  He even produces all the necessary ingredients. Not so subtle! So kimbap it was!

This rendition has a yummy flavoured tuna in it. When a lady was offering samples of it at the grocery store, my yobo and all the kids went back twice.  I had no choice but to buy it, more because I felt bad for the sample lady than the fact they all enjoyed it! It also has spinach, a favourite of my yobos; “just like my mom makes it!”

The things you need:

  • A package of roasted seaweed 10 pieces
  • 8 cups cooked white sticky rice (don’t know how? here!)
  • 1 tbsp sesame oil
  • 1/2 tsp salt (to taste)
  • A package of spinach
  • 2 carrots
  • 4 eggs
  • 2 cans tuna (sun-dried tomato flavoured)
  • Korean pickled radish

sundried tomato tunaradish

The prep:

  • Add sesame oil and salt to slightly cooled cooked rice.
  • Beat the egg and fry like a crepe. Cut into 10 long pieces.
  • Slice the Korean pickled radish into 10 long pieces.
  • Slice the carrot into 10 long pieces.  Lightly fry.
  • Slice the cucumber into 10 long pieces using the outside of the cucumber and discarding the column of seeds in the middle.
  • Blanche the spinach in boiling water for 1 min.  Drain and squeeze. Lightly season with salt or soy sauce.

Assembly

  • Lay the seaweed on a bamboo roller
  • Place 3/4c + a little bit of rice on the seaweed
  • Spread the rice out evenly over 2/3 of the seaweed
  • Place the ingredients at the bottom end of the rice
  • Carefully roll the seaweed over the ingredients and pinch it tightly
  • Roll the rest of seaweed up nice and tight
  • Glue the end to the roll with a few pieces of rice
  • Cut with a sharp knife
  • Enjoy!

For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂

 

 

 


Love to hear what you think!