Gochujang Tuna Gimbap recipe - ingredients, nutrition and when to eat it
Gochujang tuna gimbap is made by tossing tuna and crisp vegetables with gochujang sauce, then rolling them up with rice in seaweed.
Gochujang tuna gimbap is made by tossing tuna and crisp vegetables with gochujang sauce, then rolling them up with rice in seaweed. Savory tuna and sweet-spicy sauce make this a tasty choice for a meal.
Street food · 25 minutes to cook
Nutrition (per 384.3g serving): 489.1 kcal · protein 23.2g · carbohydrate 79.5g · fat 8.1g · sodium 826.6mg
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: Leave about 2 cm of the top edge of the seaweed uncovered when spreading the rice so the roll seals well.
Tips: Drain the tuna well so the filling isn't soggy and the gimbap rolls up firmly.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Gimbap seaweed — 1 sheet
- Canned tuna — 0.5 can
- Gochujang — 1 Tbsp
- Mayonnaise — 1 tsp
- Carrot — 0.3 pc
- Cucumber — 0.2 pc
- Pickled daikon radish — 1 roll
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp