10-min. Easy Folded Kimbap Recipe
Introduction
This easy folded kimbap recipe takes just 10 minutes to prepare and offers a delicious, portable Korean-inspired snack. Filled with tuna mayo, kimchi, fried egg, and rice, it’s perfect for a quick lunch or light dinner.
Ingredients
- 1 sheet nori (or gim)
- 1/3 cup cooked short grain rice
- 1/4 cup canned tuna (strained)
- 1 tbsp Japanese mayo (or regular mayo)
- 1/3 cup kimchi
- 1 large egg
- 1 tsp vegetable oil
Instructions
- Step 1: Combine the strained tuna and mayo in a bowl and mix well. Set aside.
- Step 2: Heat vegetable oil in a small pan over medium heat. Fry the egg sunny side up for 3-5 minutes, adjusting time for desired yolk firmness. Shape the egg to fit roughly a 3 x 3 inch square. Set aside.
- Step 3: Place the nori sheet rough side up vertically in front of you. Use clean scissors to make a vertical slit halfway up the sheet.
- Step 4: Spread the tuna mayo mixture evenly in the bottom left quadrant of the nori.
- Step 5: Place the fried egg in the top right quadrant.
- Step 6: Spread kimchi evenly in the top left quadrant.
- Step 7: Evenly spread the hot cooked rice in the bottom right quadrant.
- Step 8: Fold the kimbap starting from the bottom left quadrant upwards, continuing until a square shape forms. Enjoy immediately!
Tips & Variations
- For extra crunch, add sliced cucumber or carrot strips inside the kimbap before folding.
- If you prefer a vegetarian option, replace the tuna mayo with mashed avocado or seasoned tofu.
- Use Japanese short grain rice for best stickiness and texture.
- Try adding a sprinkle of sesame seeds on the rice for added flavor and appearance.
Storage
This folded kimbap is best enjoyed fresh for optimal taste and texture. If storing, wrap tightly in plastic wrap and refrigerate for up to 1 day. Reheat gently in a skillet or eat cold, but note the nori may lose crispness over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tuna instead of canned tuna?
Fresh tuna can be used if cooked and flaked, but canned tuna offers convenience and moisture perfect for the mayo mixture in this quick recipe.
What can I use if I don’t have Japanese mayo?
Regular mayonnaise works well as a substitute, though Japanese mayo tends to be slightly sweeter and creamier, enhancing the flavor balance.
Print
10-min. Easy Folded Kimbap Recipe
- Total Time: 10 minutes
- Yield: 1 folded kimbap roll (about 2 servings as a snack) 1x
Description
This easy 10-minute folded kimbap recipe offers a quick, delicious Korean-inspired snack or light meal featuring crispy nori, flavorful tuna mayo, kimchi, a perfectly fried egg, and sticky short-grain rice. It’s a convenient, bite-sized foldable treat perfect for busy days or anytime you crave a savory, satisfying roll.
Ingredients
Seaweed and Rice
- 1 sheet nori (or gim)
- 1/3 cup cooked short grain rice
Fillings
- 1/4 cup canned tuna (strained)
- 1 tbsp Japanese mayo (or regular mayo)
- 1/3 cup kimchi
- 1 large egg
- 1 tsp vegetable oil
Instructions
- Prepare the Tuna Mayo Mixture: In a small bowl, combine the strained canned tuna and mayonnaise thoroughly until well mixed. Set this mixture aside for later use.
- Fry the Egg: Heat 1 teaspoon of vegetable oil in a small pan over medium heat. Fry the egg easy over for 3-5 minutes depending on how runny or jammy you prefer the yolk. Use a spatula to shape the egg into a roughly 3 x 3 inch square so it fits neatly in the kimbap. Once cooked, remove the egg and set aside.
- Prepare the Nori Sheet: Place one sheet of nori on a clean surface with the rough side facing up and aligned vertically. Using clean scissors, carefully make a vertical slit halfway up the length of the sheet to create quadrants for filling.
- Add Tuna Mayo Filling: Evenly spread the tuna mayo mixture in the bottom left quadrant of the nori sheet.
- Add the Fried Egg: Place the fried egg neatly into the top right quadrant of the nori sheet.
- Add Kimchi: Spread the kimchi evenly in the top left quadrant of the nori sheet.
- Add Cooked Rice: Spread the hot cooked short grain rice evenly in the bottom right quadrant of the nori sheet.
- Fold the Kimbap: Starting from the bottom left quadrant (tuna mayo), fold the nori upwards and continue folding to form a compact square-shaped roll with all the fillings enclosed inside. Serve and enjoy immediately for best taste and texture.
Notes
- Use short grain rice for the best texture and stickiness.
- Adjust the egg cooking time to suit your preferred yolk consistency.
- Kimchi adds spice and tang — rinse to reduce heat if you prefer milder flavor.
- Consume immediately to avoid sogginess of the nori.
- Substitute mayonnaise with vegan mayo to make this recipe vegan-friendly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Keywords: folded kimbap, Korean snack, tuna mayo kimbap, easy kimbap recipe, quick Korean roll, kimchi snack
