Tuna is nutritious. I got a lot of presents this time, so I made tuna kimbap after a long time ago
5 serving
Within 30 minutes
푸키베베
Ingredients
  • dried seaweed for kimbap
    10piece
  • Burdock
  • Pickled radish
  • the meat inside a razor clam
  • Kimbap ham
    1ea
  • Tuna
    2can
  • Carrot
    1/2ea
  • egg
    5ea
  • Cucumber
    1ea
  • Cream cheese
    300g
  • Sesame leaf
    20piece
  • Cooking oil
    little
  • Rice
    2cup
  • Tuna
    2can
  • onion
    1/2ea
  • Mayonnaise
    4TS
  • Eggs
    5ea
  • Salt
    1/4ts
  • a beautiful forest
    1ts
  • ground pepper
    little
  • Sesame oil
    4TS
  • Sesame
    2TS
  • black sesame
    1TS
  • Salt
    1/2TS
Cooking Steps
STEP 1/18
I'll prepare the ingredients first Before you stack gimbap, you need to use the fire first, so it'll be faster Beat in the egg, season it a bit, and add a bit of pepper to make it taste fishy You can make it thin.
It's more soft if you cut it into thin pieces and put it in the Kyori kimbap style
STEP 2/18
Slice the carrots and fry them in an oiled frying pan. A little bit of salt is a must! Carrots have a lot of fat-soluble vitamins, so it's best to stir-fry them.
STEP 3/18
It's convenient to make gimbap these days Anyone can buy a set of assorted gimbap even if you go to a supermarket in front of your house, so anyone can easily buy it. Please rip it open and prepare it, and stir-fry the ham slightly in the pan Use the rest as it is
STEP 4/18
Instead of vegetables, I added cucumbers. I removed the center core and sliced it thickly
STEP 5/18
Sift the tuna first and drain the oil Slice the onion thinly and soak it in cold water for about 15 minutes, and then when the spiciness goes away.. Remove all the water and get ready
STEP 6/18
Put tuna, onion, and mayonnaise in a bowl and mix them together! If you add onions, you can make tuna kimbap that's not greasy and delicious If you make the rice and season it, it's ready!
STEP 7/18
Prepare cream cheese in a plastic bag Wash the perilla leaves and cut them in half. Ready
STEP 8/18
If you don't have a piping bag when you put cream cheese in it, put it in a plastic bag, leave it at room temperature, soften it, and then cut the end and squeeze it. I put it in a piping bag and keep it in the kimchi refrigerator Not only kimbap, but it's also convenient to put in the dish
STEP 9/18
Put the cold ingredients in one place
STEP 10/18
The key is tuna seasoning! Don't forget the onions.
STEP 11/18
You have to spread the rice thinly on the seaweed and spread it about 3/2 thin so that the seaweed doesn't rip and roll well
STEP 12/18
Crab meat burdock ham and pickled radish. It's empty in the middle There's a reason.
STEP 13/18
The reason why you put in the shredded cucumber, carrot, and egg to put in the shredded ingredients is because you roll it up.. the ingredients may pop out or scatter To prevent that, it's more stable if you do this
STEP 14/18
I'll put two perilla leaves in the middle first
STEP 15/18
Squeeze the cream cheese, please I squeezed out about two lines and put it in I think I put in about 35 grams. It'll taste good if you put in too much, but.. It can be greasy, so this is just right
STEP 16/18
Put seasoned tuna on top of that'em
STEP 17/18
Cover it with two half perilla leaves so that the sauce doesn't get scattered or tilted
STEP 18/18
Roll it and you're done
* Hamcho salt or roasted salt is lower than ordinary salt. Add a little less salt and season with regular salt. * When seasoning rice, add 1/2 tablespoon of salted (small-particle salt) salt first, mix it gently with a spatula, and then season it again and adjust it.
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