Easy Kimchi Tuna Jumeokbap
650kcal
Ingredients
Rice
- 1.5 bowls rice
- 1.5 pinches salt
- 2 tbsp sesame oil
Tuna Mayo
- 50 g canned tuna (drained)
- 1.5 tbsp mayonnaise
Stir-fried Kimchi
- 30 g kimchi
- 1 pinch sugar (optional)
- 1 tbsp cooking oil
Toppings
- 1 bag seasoned seaweed
- 1 pinch sesame seeds
Equipment
- 1 Spatula
- 1 scissors
- 1 plastic bag (to crush seaweed)
Method
Season the Rice
- In a bowl, mix the rice with salt and sesame oil. Set aside.
Make Tuna Mayo
- Drain the oil from the canned tuna.
- Add mayonnaise and mix well.
Prepare Stir-fried Kimchi
- Finely chop the kimchi.
- Heat a pan with cooking oil, add the kimchi and a pinch of sugar, and stir-fry until fragrant
Assemble the Rice Balls
- Place a small amount of rice on your palm. Add a spoonful of tuna mayo and some stir-fried kimchi on top. Cover with more rice and gently shape into a round ball.
Coat with Seaweed
- Crush the seasoned seaweed in a plastic bag.
- Roll the rice ball in the crushed seaweed until fully coated.
Garnish
- Decorate the top with a small dollop of tuna mayo and a sprinkle of sesame seeds.
Kimchi Tuna Jumeokbap 참치 김치 주먹밥
- Jal meokgetseumnida! 잘 먹겠습니다!
- The combination of creamy tuna mayo and stir-fried kimchi is absolutely the best!
