Tuna gimbap (Chamchi gimbap)
Mix drained canned tuna with mayonnaise and roll it with perilla leaves, vegetables and a thin egg omelette.
- Prep
- 27 min
- Cook
- 8 min
Scale the recipe
Ingredients
- Canned tuna Tuna weighed after pressing out the liquid with a spoon in a strainer
- 120 g
- Freshly cooked rice
- 540 g
- Roasted seaweed sheets for gimbap (gim)
- 3 pieces
- Perilla leaves
- 6 pieces
- Pickled yellow radish (danmuji) for gimbap
- 60 g
- Cucumber Watery seeds removed
- 75 g
- Carrot Peeled
- 60 g
- Eggs If the eggs are unusually large or small, beat them first and use only the amount needed
- 2 pieces
Seasonings
- Store-bought mayonnaise
- 2 T
- Toasted sesame oil
- 1 T
- Fine salt
- 1/6 T
- Cooking oil for the omelette
- 1/3 T
- Cooking oil for the carrot
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Drain the tuna
Discard swollen or leaking cans. Drain the tuna in a clean strainer, press gently with a spoon and weigh out 120 g.
-
Mix the tuna mayo
Mix the tuna with mayonnaise 2 T in a bowl. It should hold together on a spoon without running. Refrigerate it while preparing the other ingredients.
-
Prepare the perilla, cucumber and radish
Rinse the perilla leaves 6 pieces and cucumber under running water and dry them. Cut the cucumber 75 g into long sticks and match the length of the pickled radish 60 g. Blot the surface so the seaweed stays firm.
-
Briefly stir-fry the carrot
Cut the carrot 60 g into long fine strips. Heat the oil 1/3 T in a skillet over medium heat and stir-fry about 2 minutes, until the strips bend slightly. Set aside.
-
Cook the egg omelette
Beat the eggs 2 pieces until blended. Spread the oil 1/3 T thinly in the skillet and pour in the egg over medium-low heat. Flip when the top no longer runs and cook both sides fully.
-
Slice the omelette
Let the omelette cool briefly on a clean board, then cut it into strips about as long as the pickled radish.
-
Season the warm rice
Add sesame oil 1 T and salt 1/6 T to the rice 540 g. Fold gently with a spatula to distribute the seasonings without crushing the grains.
-
Spread the rice on seaweed
Put one sheet of gim 3 pieces at a time rough-side up on a clean bamboo mat. Divide the rice among the rolls and spread it in one thin layer, leaving about 2 cm clear at the top.
-
Wrap the tuna in perilla
Lay the perilla leaves along the lower part of the rice and add the tuna mayo in a line. Fold the leaves over the tuna and arrange the cucumber, carrot, pickled radish and egg alongside.
-
Roll the gimbap
Lift the mat to fold the lower edge of seaweed and rice over the filling. Hold the filling in place as you roll, then gently tighten the roll with the mat.
-
Slice and serve
Use a clean knife to cut slices about 1.5 cm thick. Eat right away or keep the gimbap refrigerated. For transport, use an insulated container with ice packs.
