Tuna Gimbap (?? ??) – Chef Julie Yoon

Name: Tuna Gimbap (?? ??) – Chef Julie Yoon
Ingredients: 6 cups cooked short grain rice; 1 tablespoon sesame oil; ½ tablespoon olive oil; ½ teaspoon Kosher salt; 2 cans (5 to 6 ounces each) tuna, drained well; 3 tablespoons mayonnaise; 1 teaspoon dijon mustard; 1 tablespoon lemon juice; 2 teaspoons Gochugaru (Korean chili flakes); Pinch of salt and pepper to taste; 10-15 perilla leaves, julienned (or more!); 1 carrot, peeled and julienned; 5 eggs (or less if you want less egg); 5-6 strips pickled radish (Danmuji 단무지); 10 long strips of imitation crab meat sticks; 5-6 sheets Gim (Roasted Seaweed for Gimbap); Vegetable oil for the pan; Sesame oil for the pan and the Gimbap; Salt and Pepper to taste

"Maybe it's because I've really grown to like tuna fish lately that I was particularly attracted to Tuna Gimbap when we were in Korea last summer. One day after a busy day of shopping, Joe and I stumbled into this tiny gem of a place where one [...]..."

INGREDIENTS

•

6 cups cooked short grain rice

•

1 tablespoon sesame oil

•

½ tablespoon olive oil

•

½ teaspoon Kosher salt

•

2 cans (5 to 6 ounces each) tuna, drained well

•

3 tablespoons mayonnaise

•

1 teaspoon dijon mustard

•

1 tablespoon lemon juice

•

2 teaspoons Gochugaru (Korean chili flakes)

•

Pinch of salt and pepper to taste

•

10-15 perilla leaves, julienned (or more!)

•

1 carrot, peeled and julienned

•

5 eggs (or less if you want less egg)

•

5-6 strips pickled radish (Danmuji 단무지)

•

10 long strips of imitation crab meat sticks

•

5-6 sheets Gim (Roasted Seaweed for Gimbap)

•

Vegetable oil for the pan

•

Sesame oil for the pan and the Gimbap

•

Salt and Pepper to taste

Go To Recipe

review

►