Gochujang Tuna Kimbap (spicy tuna seaweed rice rolls) recipe - ingredients, nutrition and when to eat it
Gochujang tuna kimbap is made by mixing tuna and gochujang seasoning into rice, rolling it in seaweed, and grilling it until golden.
Gochujang tuna kimbap is made by mixing tuna and gochujang seasoning into rice, rolling it in seaweed, and grilling it until golden. It’s savory on the outside and spicy inside, making it a filling lunch or a tasty snack when you’re hungry.
Street food · 20 minutes to cook
Nutrition (per 311.5g serving): 516 kcal · protein 23g · carbohydrate 72.2g · fat 14.5g · sodium 440mg
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: Spread the rice without making it too thick near the edges of the seaweed so it’s easier to roll.
Tips: Let the kimbap cool briefly before slicing so the filling stays in place.
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Ingredients (1 serving)
- Rice — 1 bowl
- Canned tuna — 0.5 can
- Gim (seaweed for gimbap) — 2 sheet
- Gochujang (Korean chili paste) — 1 tsp
- Mayonnaise — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp