💚How to make Tuna Mayo Gimbap💚
[Ingredients]
- Cooked rice
- Roasted seaweed paper (gim)
- Ham
- Yellow pickled radish
- Cucumber
- Fish cake
- burdock
- Eggs
- Tuna
- Perilla leaves
- Crab meat
- Sesame oil
- Roasted Sesame
- Salt
- mayonnaise
- Bamboo mat
- Cooking oil
[Cut the ingredients]
1. Cut the cucumber into long strips. Squeeze the cucumber strips and Put them on the platter.
[Seasoning the rice]
1. In a large bowl, mix the rice with the rice seasoning (2 Tbsp sesame oil & 1/2 tsp of salt). Set it aside until it cools down.
[Cook Eggs]
1. Crack 3 eggs in a bowl and add ¼ teaspoon salt and mix them well.
2. Drizzle a few drops of oil on a heated pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan.
3. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly.
4. Cut it into ½ inch wide strips. Put it on the platter.
[Make Tuna mayo]
1. Prepare a medium-sized bowl and put the drained tuna. Add the mayonnaise and mix them well. Set it aside.
[Warm up the ingredients]
1. Add a dash of cooking oil and cook the fish cakes, ham, and crab meat. over medium heat for about 2 minutes. Transfer to a plate.
[How to roll gimbap]
1. Place a dried seaweed sheet (gim) on the bamboo mat (shiny side facing down). Evenly spread about ¾ cup of cooked rice over the top of it, leaving about 2 inches uncovered on one side of the gim.
2. Place a perilla leaf (half if too big, two if too small), tuna (with mayo) on the middle of perilla leaves, then add one yellow pickled radish strip, and two burdock strips around it. Then pile up cucumber sticks, egg strips, fish cake strips, crab meat, and ham.
3. Use both hands to roll the mat (along with gim and rice) over the fillings, so one edge of the rice and gim reaches the opposite edge. This centers the fillings in the roll, so they’ll be nicely in the middle when you slice it.
4. Grab the mat with both hands and press it tightly as you continue rolling the gimbap. Push out the mat as you roll, so it doesn’t get wrapped in the gimbap.
5. Remove the roll from the mat at the end and set the finished roll aside with the seam down, to seal it nicely.
6. Put some sesame oil on the finished rolls and sprinkle some sesame seeds over top. Cut each roll into ¼ inch bite-size pieces with a sharp knife.
7. Now your lovely gimbap is ready!💚
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