Easy and Yummy Korean Folded Kimbap with Tuna Mayo and Cheese

By Kimchimari · 40 min

Ingredients

Instructions

1. Heat instant rice in the microwave as directed, spread it on a plate to cool until just lukewarm.
2. Optionally, season the rice with rice vinegar, sugar and salt (or sushi vinegar powder).
3. Cut the Spam into slices about 1/4 inch thick.
4. Chop the kimchi and season with sesame oil and a sprinkle of sugar.
5. Fry the eggs in a little vegetable oil over medium heat, cooked as you like, then cool.
6. In the same pan, fry the Spam until brown on both sides and saute the kimchi until slightly browned; cool both.
7. Cut each sheet of gim into quarters by folding, then unfold and cut one longer fold.
8. Spread rice on two of the squares. On each, put kimchi in the bottom left corner, egg in the bottom left, and Spam in the top left.
9. Fold each square over, starting from the bottom left and moving counter-clockwise.
10. For tuna mayo: drain the tuna, mix with mayonnaise, and rinse and dry the perilla leaves.
11. Prepare the cucumber as strips cut to the length of the gim, or thin slices, and drain the pickled radish or slice the danmuji thinly.
12. Spread about 3 tbsp rice in the bottom right corner of a square, lay a perilla leaf in the bottom left, top with tuna, add cheese and cucumber top left, then pickled radish, spread 3 tbsp rice in the top right, fold counter-clockwise.

Summarized from Kimchimari's video. Watch it for the details.

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EggCheeseRiceCucumberRadishCanned tunaAmerican cheeseSpam