Kimchi, Chili Pepper, and Tuna Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi, Chili Pepper, and Tuna Gimbap is made by rolling tuna, stir-fried kimchi, and chili pepper with rice in seaweed, then cutting it into bite-sized…
Kimchi, Chili Pepper, and Tuna Gimbap is made by rolling tuna, stir-fried kimchi, and chili pepper with rice in seaweed, then cutting it into bite-sized pieces. The rich tuna goes well with tangy, spicy kimchi and chili pepper, making it a good choice when you’re craving Korean snack-bar food for lunch or want a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 319.1g serving): 455 kcal · protein 17.9g · carbohydrate 71.5g · fat 10g · sodium 422.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lightly squeeze the kimchi before stir-frying it so the gimbap holds together.
Tips: To adjust the heat, leave out the Cheongyang chili pepper or use a mild green chili instead.
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Ingredients (1 serving)
- White rice — 1 bowl
- Gim for gimbap — 1 sheet
- Canned tuna — 0.5 can
- Napa cabbage kimchi — 0.3 cup
- Cheongyang chili pepper (hot green chili) — 0.5 pc
- Mayonnaise — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp