Jun 27, 2017
This variation of gimbap is made with canned tuna (chamchi in Korean). You can make the tuna filling the way you make tuna salad with mayonnaise and other ingredients. I added a bit of dijon mustard, lemon juice, and diced celery. A bit of diced onion will be nice as well.
You can add any typical gimbap ingredients such as egg, eomuk (fish cake), pickled radish, carrot or spinach. In this recipe, I used romaine lettuce, perilla leaves (kkaennip), cucumbers, crab sticks, and pickled radish. The lettuce and perilla leaves wrap the tuna and other ingredients inside the roll, separating the wet ingredients from the rice. They also add a nice color and freshness to the gimbap.