A Kimbap Recipe Inspired by Extraordinary Atty Woo
If you’re a fan of Extraordinary Atty Woo, you know that the adorable lawyer loves three things – her job, whales, and kimbap. She only eats these Korean rolls and even follows a ritual before each meal. She’s biased towards her dad’s kimbap recipe, but she also indulges in her bestie’s unique version. Unlike the usual gimbap that requires rolling, Dong Geu-Rami's recipe follows a beginner-friendly method. Instead of the typical sushi technique, you only need to spread ingredients on a nori sheet, fold into quarters, and slice in half. Think of it as a Korean quesadilla or sandwich! Serve as a light meal or snack and make the brilliant Woo Young-Woo extra proud.
- For the rice mixture:
- 1 cup cooked rice
- 2 tbsp sesame oil
- For the tuna mixture:
- 1 can tuna flakes in brine or oil, drained well
- 1 tbsp white onion, chopped finely
- 1/4 cup Lady’s Choice Real Mayonnaise
- 2 tbsp canola oil
- 4 pcs eggs
- 1/2 cup store-bought kimchi, chopped roughly
- 1 tbsp sugar
- 4 pcs nori sheets
- 4 pcs curly lettuce leaves
- Make the rice mixture: Combine rice and sesame oil. Mix well and set aside.
- Heat oil in a pan. Fry eggs sunny-side-up style. Set aside.
- In the same pan, sauté kimchi with sugar until lightly toasted. Remove from pan.
- Assemble the kimbap: Cut seaweed vertically in the middle up to the center. Press some rice on the 2 lower quadrants of the seaweed.
- Place a piece of lettuce on the upper left quadrant. Top with some of the tuna mixture. On the upper right quadrant, place fried egg and sautéed kimchi.
- Carefully fold kimbap starting from the lower left quadrant going up to the tuna mixture, then fold over the egg and down to the last rice quadrant. Pat gently to seal. Slice in half. Serve immediately.
- Make the tuna mixture: Combine tuna, onion, and Lady’s Choice Real Mayonnaise. Mix well and set aside.