Pairs well with Cucumber Tuna Kimbap (오이참치김밥)
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Cucumber Tuna Kimbap (오이참치김밥)
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A refreshing Korean kimbap filled with crunchy cucumber, savory tuna mixed with mayonnaise, and tangy aged kimchi, wrapped in seaweed and rice. Served with soft rolled egg for a balanced and delicious meal perfect for picnics or light lunches.
00:20:00 total
Serves 2
medium
Sides / Appetizer
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Ingredients
- cucumber - watch the video to see (fresh, crunchy, sliced)
- canned tuna - watch the video to see (drained and mixed with mayonnaise)
- mayonnaise - watch the video to see (mixed with tuna)
- aged kimchi (묵은지) - watch the video to see (adds tangy flavor)
- seaweed sheets (김) - watch the video to see (for wrapping kimbap)
- cooked rice - watch the video to see (seasoned if preferred)
- eggs - watch the video to see (for rolled egg omelette side)
Instructions
- Prepare ingredients: Slice fresh cucumber into thin strips. Drain canned tuna and mix with mayonnaise. Prepare aged kimchi by chopping into small pieces. Cook rice and prepare seaweed sheets.
- Make rolled egg omelette: Beat eggs and cook in a pan to make a soft rolled omelette. Slice into strips for filling.
- Assemble kimbap: Place seaweed sheet on bamboo mat, spread cooked rice evenly over it. Layer cucumber strips, tuna-mayo mixture, aged kimchi, and rolled egg strips on top of rice.
- Roll and slice: Using the bamboo mat, roll the kimbap tightly. Slice into bite-sized pieces.
- Serve: Arrange sliced kimbap on a plate and serve fresh, ideal for picnic or light meal.
