Step 1

Prepare about 5-6 cups of cooked rice in a large bowlMake your mixing sauce by mixing up ½ tbs sugar, 1 ts kosher salt, and 1 tbs of vinegar until the liquid looks clearMix rice with the mixing sauce and stir it evenly. Set it aside for now.

Step 2

Make seasoned tuna flakes Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some toasted sesame oil over it. Toss it and cook it for 2 minutesAdd 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.Keep stirring for another 3 minutes.Turn off the heat and add 1 chopped green onion, 2 ts of toasted sesame oil and 1 tbs of toasted sesame seeds. Place 3 yellow radish pickle strips on the plate.Place 3 pieces of crab meat on the plate.Slice an avocado and place it on the plate.

Step 3

Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some toasted sesame oil over it. Toss it and cook it for 2 minutesAdd 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.Keep stirring for another 3 minutes.Turn off the heat and add 1 chopped green onion, 2 ts of toasted sesame oil and 1 tbs of toasted sesame seeds.

Step 4

Place a sheet of seaweed(“kim”) on the bamboo mat and evenly spread a layer of rice in the center of it.Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crab meat strip.Roll it up gently using the bamboo mat.Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate

Step 5

ilovepastry Toronto, Canada joined 5/20 & has 16 commentsPosted May 21st, 2020 at 3:57 pm | Log in to reply. Thanks Maangchi. The sauce for the seasoned tuna flakes had quite a peppery kick to it. ;)See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted June 15th, 2020 at 10:06 am | Log in to reply. Wow, you made this with my old old recipe! I used to make this all the time. Congratulations! I’ll make tuna gimbap soon because I’m inspired by you! : ) ilovepastry Toronto, Canada joined 5/20 & has 16 commentsPosted June 16th, 2020 at 2:21 pm | Log in to reply. Haha! Yes, I’ve been a longtime fan of yours, but didn’t have much time to try out all your wonderful recipes. With the pandemic, I’ve had more free time to cook and bake. :)Thank you so much for sharing your vast knowledge of Korean cuisine with us all! marissaplichauco Mariveles Bataan Philippines joined 10/18 & has 3 commentsPosted October 24th, 2018 at 10:08 am | Log in to reply. Hi Maangchi,Thank you, I loved your nutritious gimbap. twolonew USA joined 2/12 & has 2 commentsPosted August 11th, 2018 at 9:50 am | Log in to reply. Hi Maangchi,I know will be making some gimbaps for a party next weekend. I have a few questions; What size of canned tuna is used in this recipe? Should I get the Korean canned tuna instead of American ones? How do I keep gimbaps fresh in a cooler? Thank you for taking your time to share your awesome recipes with us! -KT Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 13th, 2018 at 9:06 am | Log in to reply. You can use any canned tuna for this recipe. “I will be making some gimbaps for a party next weekend.” You will have to wake up early in the morning to make gimbap on the party day and don’t keep it in a cooler. That’s what I’m doing. Rice will go hard at cool temperature. Jhoy_melendrez14 philippines joined 10/17 & has 10 commentsPosted November 13th, 2017 at 4:02 am | Log in to reply. hi maangchi is there any alternative for avocado? bbbtae Middle east joined 12/16 & has 4 commentsPosted December 13th, 2016 at 4:16 pm | Log in to reply. Hi Maangchi!! I wonder if it is possible to replace pickled radish with anything else since I can’t find it where I live. Have a nice day Maangchi New York City joined 8/08 & has 12,051 commentsPosted December 14th, 2016 at 10:26 am | Log in to reply. You need something crispy and salty. How about using salted cucumber sticks? bbbtae Middle east joined 12/16 & has 4 commentsPosted December 14th, 2016 at 5:31 pm | Log in to reply. Thank you so much