Deconstructed Tuna Kimbap Bowl. An easy, flavourful Korean rice bowl packed with healthy proteins and vegetables. Perfect for dinner or lunch.
This is one my of FAVOURITE ways to have a kimbap without the complication of rolling it and dealing with a sticky rice situation!
I have this Korean kimbap bowl at least ONCE a week because I am so in love with it! It comes together so quickly and you also don't have to add in all the veggies or protein if you prefer to keep it simple!
Most times, I will omit the egg and spinach when time is of the essence! I find this healthy bowl really keeps me on track with regards to my gut and hormone health thanks to the kimchi and tuna.
Other Korean recipes you may like!
Watch how I made this!
How I came up with this recipe
I came up with this kimbap rice bowl when I was watching a Korean drama and I saw this character eat rice, seasoned seaweed with canned tuna.
And I thought, "Wow that would be a delicious combination" and so I added some kimchi, sesame seeds and seasoned my rice with sesame oil and this recipe was born!
For this kimbap bowl recipe
You will need the following ingredients for two bowls:
2 - 2.5 cups of cooked Korean short grain rice
⅔ cup kimchi
150 grams canned tuna in oil
2 tablespoon Japanese mayonnaise
10 pieces seasoned seaweed
Other ingredients to upgrade your bowl:
3 teaspoon sesame oil
1 teaspoon black sesame seeds
2 soft boiled eggs
4 handfuls spinach
Where can I find some of these ingredients?
You can purchase the following at most Asian or Korean grocers:
- Kimchi - refrigerated section
- Canned Tuna in Oil - canned section
- Japanese Mayo by brand Kewpie - sauce section
- Seasoned Seaweed - dried section
Give it a try!
Well I hope you give my Deconstructed Tuna Kimbap Bowl recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Deconstructed Tuna Kimbap Bowl
- Mix cooked rice with sesame oil and sesame seeds.
- Boil your spinach for 2 minutes and strain. Cut with scissors. Then season with 1 teaspoon of sesame.
- Soft boil your eggs for 7 minutes covered. Place into an ice bath and slice into half.
- In a small bowl, mix your tuna and mayo together.
- Then in a large bowl, add your rice, kimchi, mayo tuna, spinach, seasoned seaweed, and eggs to the bowl. Mix together and enjoy!