My Korean Kitchentuna | My Korean Kitchen

Tuna Salad Sushi Rolls

sue — Thu, 16 Nov 2006 04:21:17 +0000

No, it is not a traditional Korean food, but it is quite a simple meal to cook. I’ve been suffering from time consuming dishes lately, so I needed a break. I wonder if this sushi is available in Japan. Kat if you are reading this post, please tell me!
I think, it can be a good picnic meal or dinner party appetizer.

Ingredients for 12 sushi rolls (Big meal for 1 person, light snack for 2 people)

Freshly steamed white rice for 1 person
Tuna 250 g (drained of its oil)
1/4 an onion
3 crab sticks
1 cucumber
Dashi (mix these together) – Vinegar 1 tbsp, Sugar 2 tsp, Salt 1 tsp, Refined rice wine 1 tsp
Salad sauce – Mayonnaise 3 tbsp, Pepper 4 sprinkles, Salt 4 sprinkles

Preparation

1. Cool down the rice for about 10 minutes.

2. Finely chop the onion, tuna, and crab sticks.

3. Put them into a bowl.

4. Add the salad sauce and mix it well.

5. Peel the cucumber skin off then thin slice the flesh with a peeler carefully. (Thickness about 0.2 cm)

6. Boil the dashi on the pan for 15 to 20 seconds.

7. Pour half of the dashi on the rice and mix it well. (You can add it more as needed.)

Making

1. Wet your hands in cold water then work rice (12 dough ball of rice).

2. Wrap the rice with cucumber.

3. Put the tuna salad on the rice.
4. Serve the sushi rolls on the plate.

Tips

When rice seem to stick on your hand, use cold water. (have a bowl of cold water next to you.)
The height of rice’s dough ball should be shallower than the sliced cucumber’s height. (to hold the tuna salad topping)

Related Posts

Vegetable kimbap

Tuna Rolls (Chamchi Kimbap in Korean)

Tuna Pancakes (Chamchijeon in Korean)

sue — Wed, 04 Oct 2006 03:12:28 +0000

Man, my hand are stinging from cutting hot chillies. Fortunately I didn’t rub my eyes with this hand. If I had, my eyes would sting too. I used chillies for some extra taste for tuna pancakes. I love the extra taste from chillies, even if it is hot. (I am a typical Korean concerning food.)

-Ingredients for 2 people

2 eggs
250g tuna
3 stalks of small spring onions
1/4 an onion
1 red and 1 green chili
2 tsp all purpose white flour
2 sprinkles of salt

-Preparation

1. Wash all the vegetables.

2. Cut the onion, spring onion, and each chili into fine pieces.

3. Break the eggs into a bowl and beat.

4. Pour all the vegetables and tuna into the bowl.

5. Add the flour and the salt into the bowl.

6. Mix them well.

-Cooking

1. Pre heat the frying pan.

2. Pour some oil.

3. Scoop the tuna and vegetable mix out with a spoon, and put it onto the pan (each spoonful makes one pan cake).

4. Turn it over when the bottom cooks.

5. Serve them on the plate.

I made about 12 pancakes with the ingredients.
Anyhow, after presenting the pancakes on the dish, I thought it would be nice to have dipping sauce with this. I made some dipping sauce (same recipe as last time, when I made dipping sauce for squid pancakes). With the sauce, it was truly excellent.
However you need to expect to smell like an onion.

I used these for the Dipping Sauce

Sugar 2 tsp
Soy Sauce 3 tsp
Water 3 tsp
Vinegar 3 tsp
Some Onion Pieces

Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)

Korean Kimchi fried rice with squid and tuna

sue — Mon, 11 Sep 2006 08:25:30 +0000

People in Korea usually cook fried rice when they don’t have many ingredients left in the fridge (because it is quite simple to make with a few things), or when they need to get rid of left over vegetables.

This meal may look difficult to cook if you looked up the ingredients, however you can use minimum ingredients such as Kimchi, half an onion, some rice and oil, and Gochujang sauce to make “Kimchi fried rice”.
(Warning – This food can be spicy to people who aren’t used it.)

Ingredients for 2 people are :
(Expected preparation time: 5 min, cooking time:10 min)

1/2 a medium size onion
1/2 the tuna from a 250g can
Kimchi 40g
Legs from 2 small squids (or 1/2 squid flesh)
1/5 of a zucchini
Steamed rice for 2 people
Some oil (I used oil from the tuna can)

– Preparation –

1. Cut some squid legs into medium size pieces.

2. Add seasoning to the squid and mix it well.

-Seasoning squid with

Soy sauce -1 tsp
A sprinkle of pepper
Sugar -1 tsp
Gochujang (chili paste) -1 tsp (heaped)

3. Cut onion and zucchini into small cubes.

4. Slice Kimchi into small pieces.

–Cooking–

1. Put some oil into a wok.

2. Pan fry onion first, then add the other ingredients about every 2 minutes in the following order: zucchini, Kimchi, squid, tuna.

3. Put the rice into the wok. Stir it thoroughly with vegetables and meat. Then add the following sauce and mix it. This sauce is optional but it tastes better if you do so.

Sesame oil 1/2 tsp
Gochujang (chili paste) 1 tsp

4. Serve it on the plate.

Stir Fried Calamari Rings on Rice (Ojingeo Deopbap in Korean)

Yangpun Bibimbap