Spicy Tuna Gimbap recipe - ingredients, nutrition and when to eat it
Spicy Tuna Gimbap is made by rolling tuna mixed with gochujang and crisp vegetables in seaweed and rice, then slicing it into bite-size pieces.
Spicy Tuna Gimbap is made by rolling tuna mixed with gochujang and crisp vegetables in seaweed and rice, then slicing it into bite-size pieces. Its spicy, savory flavor pairs with the sweet-and-sour pickled radish, making it a great choice for lunch or a light dinner.
Street food · 25 minutes to cook
Nutrition (per 380.6g serving): 485 kcal · protein 22.6g · carbohydrate 74.2g · fat 10.1g · sodium 896.8mg
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 a little space at the edge of the seaweed instead of spreading the rice all the way to the edge; it’ll be easier to roll.
Tips: Drain the tuna well to help keep the gimbap from getting soggy.
Tips: Adjust the heat by using less gochujang or adding extra cucumber.
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Ingredients (1 serving)
- Rice — 1 bowl
- Gimbap seaweed — 1 sheet
- Canned tuna — 0.5 can
- Gochujang — 1 tsp
- Mayonnaise — 1 tsp
- Carrot — 0.3 pc
- Cucumber — 0.2 pc
- Pickled radish — 1 roll
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp