KUMA'S KOREA FOOD RECIPES

Tuna Kimbap is simple to make but getting the right balance of flavor and texture is key. Here’s how to make delicious rolls at home!

🥢 Ingredients (for 3 rolls)

• 3 sheets of seaweed (gim)
• 2 bowls of cooked rice
• 1 can of tuna (about 100g)
• 2 tbsp mayonnaise
• 3 strips of pickled radish (danmuji)
• ½ cucumber (cut into long thin strips)
• ½ carrot (julienned and lightly stir-fried)
• 2 eggs (made into a thin omelet and sliced)
• Optional: kimbap ham or crab sticks
• Salt, sesame oil, and sesame seeds

🍚 Seasoning the Rice

1. Mix 2 bowls of warm rice with:
   • ½ tsp salt
   • 1 tbsp sesame oil
   • A sprinkle of sesame seeds
2. The rice should be slightly firm, not mushy, for a better roll.

🐟 Preparing the Tuna Filling

1. Drain the oil from the tuna completely.
2. Mix it with 2 tbsp mayonnaise and a dash of black pepper.
   • For extra flavor, add a little chopped onion or pickle if you like.

🍳 Prepping the Other Ingredients

• Make a thin egg omelet, slice it into long strips.
• Lightly stir-fry carrot strips with a pinch of salt.
• Sprinkle salt on cucumber strips, let sit briefly, and squeeze out excess water.
• Use pickled radish as is.

🍙 Assembling the Kimbap

1. Place a sheet of seaweed on the bamboo mat.
2. Spread a thin layer of rice evenly, leaving about 2 cm (1 inch) at the top.
3. Arrange the fillings in the center:
   Pickled radish → Cucumber → Carrot → Egg → Tuna mayo.
4. Roll it up firmly, pressing gently with the mat as you go.
5. Seal the edge with a bit of water or sesame oil.

✨ Finishing Touches

• Lightly brush the outside with sesame oil for shine and flavor.
• Slice the rolls with a sharp knife.
  (Tip: Wipe or oil the knife slightly so the rice doesn’t stick.)

💡 Tips for the Best Tuna Kimbap

• Don’t overfill with tuna mayo — it may burst when rolling.
• Add a bit of chopped chili pepper if you want it spicy.
• If refrigerated, reheat briefly in the microwave (about 15 seconds) before eating for a softer texture