Inbebo Recipes: Korean Tuna Gimbap
Today, we’re excited to share a recipe for the delicious, comfort food: tuna gimbap (chamchi-gimbap: 참치김밥). The flaky, salty, and sweet tuna tastes delightful and goes well with rice and the other fillings: avocado, yellow pickled radish, and crab sticks. The various tastes and textures make for a lot of variety in one bite!
Ingredients: Makes 4 rolls (Serves 2 to 4)
- 4 cups freshly made white fluffy rice
- ¼ teaspoon kosher salt
- 1 teaspoon white or apple vinegar
For tuna filling:
- 1 (5-ounce) can of tuna, preferably oil-packed
- 1 garlic clove, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon honey (or sugar), optional
Prepare the artificial crab sticks:
- Heat the vegetable oil in a large skillet over medium heat. Swirl the skillet around so the oil evenly coats it.
- Add the crab sticks, white side down. Cook for about 1 minute until the bottoms turn soft and light brown.
- Turn them over with a spatula and cook for another 30 seconds.
- Remove from the heat and transfer to a large platter.
Prepare the danmuji (yellow pickled radish) and avocado:
- Put the 4 strips of danmuji on the platter, next to the crab sticks.
- Cut the avocado in half lengthwise and remove the seed. Slice it lengthwise while it’s still in its shell.
- Scoop the slices out with a large spoon and transfer them to the platter. Squeeze the lemon over the avocado to prevent it from going brown.
Roll the gimbap:
- Divide the rice into 4 portions. Place a sheet of gim on a gimbal (a bamboo mat for making gimbap), with the shiny side down. Evenly spread 1 portion of rice over the gim, leaving a 1-inch margin uncovered along the top edge.
- Divide the tuna mixture into 4 portions. Spread one portion across the middle of the rice, in a strip lengthwise. Add a strip of danmuji, some avocado, and a crab stick.
- Use both hands to pick up the bottom edge of the mat. Use it to roll the gim up and over the fillings so the rice surrounds them
- Squeeze the mat gently and then continue rolling the gim in the mat, squeezing the mat regularly to get a tight roll.
- Unroll the mat and remove the roll from the mat. Set the roll aside, with the seam down.
- Repeat with the remaining ingredients to make 3 more rolls.
- Gently brush the rest of the 2 teaspoons sesame oil over the rolls by hand or with a basting brush.
- Sprinkle the sesame seeds over top.
- Cut each roll into ⅓ to ½-inch slices with a sharp knife. For easier slicing, wipe your knife with a wet paper towel (or kitchen cloth) as you go.
Serve: Arrange the slices on a plate or pack them in a lunchbox. The gimbap can be kept at room temperature for several hours.
Source: Maangchi (May 4, 2022)