Main ingredients 🥩
ricecanned tunawatercressgimbap seaweedcold-pressed perilla oilwhole perilla seeds
Yoon Joomo's Watercress Tuna Gimbap
A delightful mini gimbap featuring fresh seasonal watercress and lean canned tuna, enhanced with premium cold-pressed perilla oil and whole perilla seeds for an intense, satisfying nuttiness.
🙋 Recommended for
- ⭐ Those who want to savor the crisp, refreshing herbaceous scent of fresh seasonal watercress
- ⭐ People seeking a simple yet reliably delicious gimbap without needing multiple complex fillings
- ⭐ Individuals looking for a perfect carbohydrate side dish that complements spicy main dishes like beef short rib stew or tteokbokki
Ingredients needed 🛒2 servings
- rice 2 bowls
- canned tuna 2 cans
- watercress 1 handful
- gimbap seaweed 3~4 sheets
- salt a pinch
- cold-pressed perilla oil 2 tablespoons
- whole perilla seeds 1 tablespoon
Recipe 🍳
- Place freshly cooked fluffy gimbap rice in a wide bowl and lightly sprinkle with salt to season the base.
- Add generous amounts of premium cold-pressed perilla oil, then gently mix using a spatula without crushing the grains.
- Fold in 1 tablespoon of whole perilla seeds into the seasoned rice to add a satisfying pop of texture and nutty flavor with every bite.
- Drain canned tuna through a sieve and squeeze out excess oil by hand or with a spatula to ensure it remains lean and dry.
- Rinse fresh watercress thoroughly in vinegar water, then pat completely dry. Trim to gimbap-sized lengths and arrange neatly.
- Cut gimbap seaweed in half, then spread a thin, even layer of seasoned rice coated with perilla oil onto the surface.
- At the very end of the seaweed, lightly crush 3–4 rice grains and apply them as adhesive to prevent separation without moisture.
- Lay a thick layer of lean tuna in the center of the rice, then generously top with fragrant watercress. Roll tightly and securely into compact mini gimbap, then slice into individual pieces.
- Season warm gimbap rice with salt and premium cold-pressed perilla oil for a fragrant base.
- Mix in whole perilla seeds generously for a satisfying, crunchy nutty texture.
- Remove all oil from canned tuna and prepare fresh watercress by washing and trimming to proper size.
- Spread the perilla-oil rice thinly on seaweed, then layer with lean tuna and abundant watercress.
- Apply crushed rice at the edge to seal the roll tightly and prevent unraveling—complete your mini gimbap.
Cooking tips 💡
- Using cold-pressed perilla oil instead of regular sesame oil enhances the subtle herbal aroma of watercress, creating a refined and harmonious flavor profile.
- Using unroasted whole perilla seeds instead of roasted ones delivers a crisp, popping texture and clean, deep nuttiness with every bite.
- Applying a small amount of crushed rice at the sealing edge ensures the gimbap stays firmly closed and prevents the surface from splitting over time.
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