Kimchi Fried Rice & Tuna Gimbap Meal Prep

Kimchi hates to see me coming

For this meal prep, we’re making kimchi fried rice and tuna gimabap! The fried rice is super simple and comes together in one pan. For the gimbap, I used whatever veggies I had on hand. Since carrots are on recall right now, I subbed in orange peppers, and it worked pretty well.

Let’s make it!

Notes to Keep in Mind

• Day-old rice: Always use day-old rice for fried rice; it helps keep things crispy.

• Rolling gimbap: A bamboo mat (makisu) makes it easier to roll the gimbap tightly, but if you don’t have one, you can use your hands and saran wrap

• Cutting gimbap: Dip your knife in water or lightly oil it before slicing to prevent sticking and get clean cuts.

• Sesame oil & seeds: Brush a little sesame oil on the finished gimbap rolls for shine and extra flavor. Sprinkle sesame seeds on top for good measure.

• Rice sticking to hands: Keep a bowl of water mixed with a bit of vinegar nearby to dip your hands in before handling the rice.

Kimchi Fried Rice Recipe

Ingredients

• 3 cups steamed rice (day-old!)

• 1 cup chopped kimchi (save the juice)

• ¼ cup kimchi juice

• 1 tbsp gochujang

• 2 tsp sesame oil

• 4 green onions, chopped

• Crushed nori

• 1 cup mini hot dogs (or any protein you like)

Steps:

1. Heat some oil in a large pan over medium heat.

2. Add the kimchi and mini hot dogs, stir-frying for about 2 minutes.

   

3. Toss in the rice, kimchi juice, and gochujang. Stir everything together for 5 minutes or until the rice gets a little crispy.

4. Turn off the heat, drizzle with sesame oil, and give it a final mix.

5. Garnish with green onions and crushed nori, and you’re done!

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Tuna Gimbap Recipe

This one’s a bit more hands-on, but so worth it.

What You’ll Need:

• For the filling:

  • 2 cups spinach

  • 1 tsp sesame oil (for spinach)

  • 1 English cucumber

  • 1 orange or yellow bell pepper (carrot works if available)

  • 2 cans tuna, mixed with ¼ cup mayo

• For the rice:

  • 2 cups steamed rice

  • ½ tsp salt

  • 2 tsp sesame oil

  • 2 tsp rice vinegar

  • 1 tsp sugar

• Other essentials:

  • 3 sheets of nori

  • Sesame oil (for brushing rolls)

Steps:

1. Prep the Spinach

• Blanch the spinach: Boil water, add the spinach for 1–2 minutes, then drain and squeeze out the excess water.

• Toss it with 1 tsp sesame oil and set aside.

2. Prep the Veggies

• Slice the cucumber and bell pepper into thin matchsticks.

• Sprinkle salt on the cucumber to draw out moisture, let it sit for 5 minutes, then rinse and pat dry.

• Drizzle the cucumber with a bit of sesame oil.

3. Assemble the Gimbap

• Lay a sheet of nori shiny side down on a flat surface.

• Spread about ½ cup of rice evenly over the nori, leaving about 1 inch uncovered on one edge. (Keep a bowl of water nearby to wet your hands—it helps!)

• Add your fillings: spinach, cucumber, bell pepper, and tuna.

• Roll it up tightly, starting at the end with the rice and pressing as you go. You can use a bamboo mat, but hands work too!

• Brush the finished roll with sesame oil for flavor and shine.

4. Slice and Store

• Use a sharp knife (dipped in water or oiled) to slice the roll into ¼–½-inch pieces.

• Store in an airtight container in the fridge for 2–3 days

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Reheating Tip

To keep the rice soft when microwaving, cover the food with a damp paper towel.