Korean Tuna Kimbap is a delicious rice roll filled with savory tuna and creamy mayo. Whether you’re new to Korean cuisine or a seasoned pro, this Tuna Mayo Kimbap recipe is sure to become a new favorite.
In our neighborhood here in Seoul, there’s a Kimbap place that is popular for its Tuna Mayo Kimbap. The tuna filling might be one of the juiciest I’ve ever tried. Inspired by this, I decided to create my version of Tuna Kimbap at home. My version features canned tuna, lots of mayo, pickled radish, and perilla leaves.
What is the difference between Kimbap and Sushi?
People often ask me about the difference between Kimbap and Sushi when I post a video about Kimbap. While the most obvious difference is that Kimbap is a traditional Korean dish, while Sushi belongs to Japanese cuisine, there are a few more distinctions worth mentioning.
Firstly, Sushi rice is seasoned with vinegar, while Kimbap rice is mixed with sesame oil. Secondly, the primary ingredient for Sushi is raw fish, whereas Kimbap can contain various ingredients, including beef, pork, or even cheese. Lastly, Sushi is typically served with wasabi and pickled ginger, while Kimbap is enjoyed with Kimchi or served as a side dish with Ramyeon or other soup dishes.
A few tips on rolling Kimbap
Rolling Kimbap takes practice, and even experienced rollers can face challenges. Here are some tips to help you avoid common problems:
For beginners, using Kimbap rolling mats (often made out of bamboo) can be helpful to ensure your roll is tight enough. You can find them at Korean/Asian supermarkets or online. When spreading the rice on the seaweed sheet, leave about 5 cm of space at the end of the sheet. This space will allow you to add water, sesame oil, or plum syrup (매실청) before rolling the Kimbap. These ingredients will act as “glue” and prevent your roll from falling apart.
Tuna Kimbap FAQs
Can I make tuna mayo kimbap without mayo?
Yes, you can make Tuna Kimbap without mayo if you prefer. You can omit it or replace the mayo with other sauces, such as spicy sauce or avocado paste.
How do I store tuna mayo kimbap?
You can store Tuna Mayo Kimbap in the refrigerator for up to 2 days. Be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
can I freeze tuna mayo kimbap?
It is not recommended to freeze Tuna Mayo Kimbap as the texture and taste of the rice can be affected when thawed.
What are some dishes to serve with Tuna Mayo Kimbap?
Some good side dishes to serve with Tuna Mayo Kimbap include kimchi, pickled radish (단무지), and hot broth. Kimbap is also commonly served alongside Ramyeon.
Can I make tuna mayo kimbap ahead of time for a party?
Yes, you can make Tuna Mayo Kimbap ahead of time for a party. Be sure to wrap it tightly in plastic wrap and store it in the refrigerator until ready to serve. You can also make it a few hours before serving, but it is best to eat it within 2 hours of making it for optimal freshness.
Want to learn more about Korean cuisine and cooking? Check out my other blog posts and expand your culinary horizons!
Tuna Mayo Kimbap (참치마요 김밥)
Ingredients
- 150 g Cooked white glutinous rice
- 1 can Tuna
- 2 tbsp Mayonnaise (Korean or Japanese style)
- 1 Hot green chili pepper (Korean: 청양고추)
- 80 g Korean pickled radish (Danmuji, Korean: 단무지)
- Seaweed for Kimbap (김밥김)
- Sesame oil
- Black pepper
- 1/2 tsp Salt
- Sesame seeds
Instructions
- Cut the pickled radish and chili pepper into about 1cm wide cubes. Wash two perilla leaves and pat dry. Set aside.
- Drain the water from the canned tuna and place it in a medium-sized bowl. Add the dashi and chili pepper, two tablespoons of mayo, and a few shakes of black pepper. Mix until well combined. Set aside.
- Once the rice is cooled down to room temperature, mix it with about one teaspoon of sesame oil, 1/2 teaspoon of salt, and about one teaspoon of toasted sesame seeds. Mix until well combined. Set aside.
- Spread a sheet of seaweed on a bamboo mat (if you have one), shiny side down.
- Spread a thin layer of seasoned rice over the seaweed, leaving a 5 cm border at the top edge.
- Place two perilla leaves on the lower half of the sheet, slightly overlapping in the center. Spread a layer of the tuna mayo mixture over the leafes.
- Add water, sesame oil, or plum syrup (매실청) to the top part of the sheet that you left empty before rolling the Kimbap. Using the mat, roll the seaweed tightly, starting from the bottom edge. Press firmly to seal the roll.
- Cut each roll into bite-sized pieces using a sharp, wet knife.
- Serve immediately or store in the fridge later, wrapped tightly in plastic wrap or aluminum foil to prevent it from drying out.
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