Making tuna kimbap with pickled radish instead of pickled radish
Instead of pickled radish, there are tuna cans and spam that came as gifts during the holidays, so you should roll gimbap instead of pickled radish. Gimbap is always delicious even if it's not an outing lunch box. Especially, homemade kimbap is the best. It's probably because it suits my taste best.
5 serving
Within 60 minutes
배고픈엄마
Ingredients
  • Canola greens
    1handful
  • Korean style soy sauce
    1TS
  • Sesame oil
    1TS
  • Sesame
    1TS
  • dried radish
    1.5cup
  • Eggs
    5ea
  • Salt
    1/4ts
  • Carrot
    1ea
  • Cooking oil
    1TS
  • Salt
    1/4ts
  • canned tuna
    200g
  • Mayonnaise
    1.5TS
  • Wasabi
    1ts
  • Salt
    little
  • Sesame leaf
    7piece
  • instant rice
    5bowl
  • Sesame oil
    2TS
  • Sesame
    2TS
  • Salt
    1ts
  • dried seaweed for kimbap
    7piece
Cooking Steps
STEP 1/12
It is the beginning of winter in which 1 tablespoon of salt is put in boiling water, blanch it, cool it enough in running cold water, shake it, wash it out, and squeeze the water
STEP 2/12
I put a handful of blanched winter vinegar in a bowl without cutting it because I was going to put it in gimbap and seasoned it with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds
STEP 3/12
Instead of pickled radish, I used pickled radish made of dried radish. It looks like pickled radish. Sift 1 + 1/2 cup of pickled radish and drain the seasoning
STEP 4/12
Add 5 eggs and 1/4 teaspoon of salt, mix evenly, fry several thin slices of egg, cool enough, and shred.
STEP 5/12
Slice a carrot and stir-fry 1 tablespoon of cooking oil in a heated pan and season with 1/4 small salt.
STEP 6/12
Sieve two 100g cans of tuna, drain the oil, and squeeze the oil one more time with your hand
STEP 7/12
Put the drained tuna in a bowl and prepare it by mixing 1+1/2 tablespoon of mayonnaise, 1 teaspoon of wasabi, and a little bit of salt.
STEP 8/12
Wash 7 perilla leaves and shake off the water. Cut perilla leaves with big leaves in half.
STEP 9/12
Put 5 bowls of rice in a large bowl and season with 2 tablespoons of sesame oil, 2 tablespoons of sesame seeds, and 1 teaspoon of salt
STEP 10/12
Spread the rice thinly on top of the gimbap laver.
STEP 11/12
Add eggs, carrots, pickled radish, and vegetables
STEP 12/12
Cut a piece of perilla leaf in half and put the tuna on top to make it firmRoll it. I made 7 rolls of kimbap.
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