Hey guys. I'm going to make vivid colored Tuna Kimbap with Danmuji (pickled radish) that we made last time 😆
We usually make Kimbap when we're going on a picnic usually. So making and tasting Kimbap reminds me of picnics I went on when I was young. I really miss the spring weather in Korea, and also I miss those days we could go on a picnic whenever we wanted to!
Oh well, the spring and those happy days will eventually come to us :)
Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Serves: 6
• 12 pieces of Korean seaweed for Kimbap (Or you can use seaweed for Sushi)
• 600g of cooked white rice
• 1 carrot (julienned)
• 1 cucumber (julienned)
• 5 eggs
• 2 cups of pickled radish
• 2 cans of tuna
• 12 sesame leaves
• 4 Tbsp Mayonnaise
• Some sesame seeds
• 1Tbsp Sesame oil
• 1/2 tsp salt
1.
Peel and julienne carrots, then fry in a frying pan with 1 tsp of cooking oil and a pinch of salt. Fry enough to soften it but not too much.
2.
Put 5 eggs in a medium-sized bowl, loosen it well with 1/2 tsp of salt, and then we're going to bake it really thinly (think about making eggs crepe). Add a little cooking oil in a pan and preheat over low heat. And bake the eggs about 1 cm thick. Wait until it is completely cool, then roll it, cut into thin slices.
3. Remove the oil from two tuna cans, add 4 Tbsp of mayonnaise and mix. Please adjust the amount of mayonnaise according to your preference.
4. Add 1/2 tsp of salt, 1 tbsp of sesame oil and 1 tsp of sesame to the warm white rice, mix and leave at room temperature for 10 minutes until it cools down.
5.
Put the seaweed on the roller and spread the rice on the seaweed thinly.
6.
On top of that, put one more layer of seaweed, and two sesame leaves, pickled radish, carrot, and cucumber and then tuna and eggs in order.
7.
Tightly and roll the Kimbap. Put a little water over the end of seaweed.
8. When cutting Kimbap, apply sesame oil on the Kimbap and knife to make it easier to cut.
Who else wants to go on a picnic? :)
