Prep time
20 mins
Cooking Time
10 mins
Serves
4
Ingredients
185g MSC-certified canned tuna chunks (in extra virgin olive oil)
150g kimchi
80g carrots
20g garlic
2 eggs
1 head of baby romaine lettuce
1 bowl of steamed rice
1 packet of large nori sheets
Mayonnaise
Gochujang sauce
Canola or vegetable oil
Sesame oil
Method
- Cut the carrots into 5mm-wide strips and sauté over medium-high heat in a non-stick pan with oil and a pinch of salt and pepper.
Once browned, drizzle sesame oil, then set aside. In the same pan, fry the thinly sliced garlic until golden brown, remove, and set aside.
- Beat the eggs in a bowl, then pour a thin layer in your pan over low heat. Depending on the size of your pan, you may need to do it in two batches. Cook until fully set, then remove and let cool before slicing into 5mm wide strips.
- Remove the tuna chunks from the can and drain as much oil as possible. Add the MSC-certified tuna and the kimchi into the pan over medium-high heat, and break up the tuna into smaller bits as you mix it with the kimchi. Let it sear for about 1 minute
or until slightly charred and the kimchi juice has caramelised.
- To assemble the gimbap, place a large nori sheet on a flat, dry surface. Then use a pair of scissors to make a single cut down to the centre of the sheet. You will be adding different ingredients to each quadrant of the sheet.
- Starting from the bottom left quadrant, place a lettuce leaf and some kimchi tuna. In the quadrant above, place your rice and fried garlic.
In the quadrant to the right, place the seared carrots and a drizzle of mayonnaise, and in the last quadrant, add the egg strips and top with gochujang sauce.
- Then starting from the bottom left quadrant, we’re going to fold each quadrant in a clockwise manner, pressing each layer gently to secure the gimbap sandwich.
- Repeat the process with your remaining ingredients. Feel free to swap out the ingredients to your liking.
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