Spicy Korean Tuna Kimbap (Homemade Recipe)

Spicy Korean Tuna Kimbap

Kimbap or Gimbap is a korean food that is similar to like a sandwich in the western world. It is a quick go to food that can be healthy or unhealthy depending on the type of kimbap eaten. There are dozens of different styles of kimbaps. Rice and seaweed are the bread and butter of the kimbap. Usually vegetables and meat are added to the mix to create the whole complete kimbap. Some people prefer no meat and some prefer no vegetables its all based on personal preferences.

Recipe:

1-Can of Tuna

1-Cup of rice

1-kimbap Seaweed roll (sea weed paper)

2-Tea Spoons of Korean Spicy Sauce (gochujang)

1- dash of pepper

1-dash of garlic powder

1-sesame oil

Optional: Kimbap sea weed roller

1. Open the can of tuna and drain the liquid.

2. Add the gochujang to the tuna and mix well.

3. Lay the seaweed on a clean surface and lightly brush on sesame oil.(If you have a roller place the sea weed on the clean roller)

4. Add a layer of cooked rice to the seaweed

5. Add a layer of tuna to the rice

6. Roll the seaweed into the middle and roll till closed. (can be done with hands or a kimbap roller)

7. Cut the kimbap into slices 1-1/2 inch wide

8. Lay the kimbap on a plate

9. Take a picture and show off your delicious Kimbap

10. Enjoy responsibly 

Taste, Texture, and Hints:

The taste of the Spicy Tuna Kimbap is lightly spicy with a hint of sesame oil. The tuna will play a big part in the flavor. Regular tuna will give a mild fish taste while flavored tuna will bring out other flavors and aromas. The sea weed will also change the flavor of the kimbap. Kimbap or soft sea weed is recommended to produce an authentic korean taste. The rice is a filler and is perfect for holding the contraption together. 

If you can't find soft sea weed especially outside of Asia then you can skip it and make a salad like dish with tuna and rice with sprinkled cutup and dried seaweed. The flavor will be slightly different than kimbap but will still be delicious.

Also eat kimbap right after it is made or place it in a fridge to keep it fresh.

  

Video Review of Spicy Tuna Kimbap made by HanGook Ajumma: