Kkokkodack! Spicy Buldak Tuna Mayo Kimbap Recipe (“Kkokkodack” means “Cock-a-doodle-doo!” — the sound a chicken makes in Korean 🐔)/Korean Gimbap Ingredient Set

 

Hello, this is Hyeng’s Kitchen!💚

Autumn has arrived here in Korea, and the maple leaves are turning red and gold. 🍁

It’s also the perfect season for a picnic!

So this time, I made Korean-style Buldak Mayo Tuna Gimbap using a store-bought Buldak Mayo sauce mixed with tuna.

It’s spicy, creamy, and tastes just like that famous Buldak ramen flavor you know—hehe.

In Korean tuna gimbap, we always add perilla leaves, and of course, I did too!

This time, I used a Kimbap Ingredient Set that included everything I needed,

but I must say…the seaweed wasn’t the best. 😅

Rolling the gimbap was a bit of a challenge, even for Hyeng’s Kitchen!

Still, I managed to finish my spicy, delicious gimbap—and it turned out amazing!

Aren’t you curious to see how it looks?

Then follow me—let’s go kokkodak! 🐔🇰🇷

👽💚💛💜💙💘💕

🔥 Buldak Mayo Tuna Gimbap Recipe (using Korean rice spoon measurements)

🍚 Ingredients

• 3 bowls of cooked rice

• 1 swirl of sesame oil

• A pinch of flavored salt

• 3 tablespoons of ground sesame seeds

• 2 cucumbers

• 1 pinch of salt (for the cucumbers)

• 7 tablespoons of Buldak mayo sauce

• 3 cans of tuna (about 300 g total)

• 3 imitation crab sticks + 3 slices of ham

• 6 eggs

• 1 pinch of salt (for the eggs)

• 3 pinches of black pepper

• Seasoned burdock strips (woong)

• Pickled radish (danmuji)

• Perilla leaves

• 3 sheets of seaweed for gimbap

These ingredients will make 4 spicy Buldak gimbap rolls —
and if you add just a few more ingredients, you can also make 4 classic gimbap rolls! 💚

💜👿👾

This is the exact set I used for today’s gimbap —
it’s called “Ilga Jip Premium Kimbap Ingredient Set” (일가집 프리미엄 김밥재료세트) 💚

It includes:

• 10 sheets of seaweed for gimbap

• 5 crab sticks

• gimbap ham

• pickled radish (danmuji)

• seasoned burdock (woong)

Then since I’ve just shown you the product, let’s get right into the prep! 👩🏻‍🍳💚

Peel half of the skin off two cucumbers, remove the seeds with a teaspoon, and slice them lengthwise.

Sprinkle with a pinch of salt and let them sit for a while. 🥒

Next, drain three cans of tuna (about 300 g) completely,

then mix in 7 tablespoons of Buldak mayo sauce. 🔥🐟

Honestly, this spicy tuna tastes amazing even on its own —

I bet it would be perfect in a poke bowl, too…? (just a random thought 😋)

Trim the stems off the perilla leaves, rinse each one gently, and shake off all the water. 🌿

Cut the ham into long strips, and since the crab sticks are a bit short, slice them in half lengthwise to make them longer. 🦀

As for the burdock and pickled radish, make sure to drain them well so the gimbap doesn’t get soggy! 💚🍙

These eggs will be used for both the regular gimbap and the Buldak gimbap! 🍳💚

You’ll get 4 spicy Buldak rolls + 4 regular rolls from this recipe~ hehe 😋

Crack 6 eggs into a bowl, add 1 pinch of salt and 3 pinches of black pepper, then whisk well.

To make it smooth, remove the egg chalaza (the white stringy part) using a fork — it’s super easy that way! 🥢✨

Add a little oil to an egg-roll pan, then grill the ham and crab sticks until lightly browned. 🍳
Once they’re done, take them out and wipe the pan.
Add a bit more oil and make three thin omelet sheets — these will be used for the gimbap filling later! 💛

That’s it for the cooking part — no more heat needed! 🔥✨

You’ll probably see a lot of water coming out from the cucumbers,

so gently pat them dry with paper towels. 🥒💚

Next, in 3 bowls of warm rice, add

1 swirl of sesame oil,

a little flavored salt, and

3 tablespoons of ground sesame seeds.

Mix everything well — the key is to season the rice lightly,

so the flavors of the fillings really shine through! 🍙🌿

Roll up the omelet sheets tightly, then slice them into thin strips — just like julienned eggs! 💛✨
If you prefer a thicker texture, you can cut them a bit wider instead — totally up to your taste! 🍳💚

And since there are so many gimbap ingredients, it’s totally a Korean thing to sneak a bite (or two) while you’re prepping them — it’s part of the fun! 😋🇰🇷
In Korea, we call it the ultimate home-cooking rule — taste-testing as you go! 🍙💚

Now let’s roll the gimbap! 🍙💚

Place the rough side of the seaweed facing up and the long edge toward you.

Add the burdock, pickled radish, cucumber, crab stick, and ham in a row.

Then place two perilla leaves on top and add the spicy tuna mixture. 🌿🔥

Fold the perilla leaves first, then roll everything up tightly to finish your beautiful gimbap! ✨

This part shows how I made the regular gimbap! 🍙💚

I first rolled 4 spicy Buldak Mayo Gimbap, and then used the remaining ingredients to make 4 regular gimbap rolls.

The regular version is exactly the same — just without the perilla leaves and tuna! 🌿❌🐟

This one is my overfilled, full-of-desire Buldak Mayo Tuna Gimbap — packed to the brim with love and ambition! 🔥💚

Be careful though — if it’s too chubby, it might turn out oval-shaped when you slice it! 😆🍙

Brush a little sesame oil over the roll for shine, and to keep it from falling apart, dab a bit of water or a few rice grains on the edge before sealing it tight. ✨

This one is the regular gimbap, rolled to a nice, even thinness! 🍙💚

See how the width looks just right? Hehe — not too thick, not too flat, just perfect for one bite~ 😋

Here’s the cross section! ✨

The tuna gimbap turned out a bit oval since it’s the “chubby” one 🐟💚

But the regular gimbap came out so pretty and perfectly round — just look at that! 😍

And here’s a little tip! ✨

Don’t forget to sharpen your knife before slicing the gimbap — it makes a huge difference! 🔪💚

Also, brushing a bit of sesame oil on the blade helps it glide smoothly through the roll, so each piece comes out neat and clean~

Now it’s plating time—yay!✨

I placed a red checkered parchment sheet on a bamboo tray, then layered some perilla leaves on top before arranging the gimbap neatly. 

I drizzled Buldak mayo over just one of the rolls for that spicy accent! 🔥

Oh, and I even made a little “Bapdak” — a word I made by combining rice and chicken! 🐔🍚

He’s my fiery, chubby rice buddy who looks super mad but tastes amazing! 

To finish it all off, I added my Kimbap Chunsik figure for decoration. 

“How does it taste, Bapdak?!” — Spicy, creamy, and totally adorable!

"Kkokkodak! 🐔💚

The Buldak mayo flavor isn’t too strong — it’s creamy at first, then the spiciness kicks in perfectly at the end. So tasty! 🔥😋

As expected, perilla leaves are a must for tuna gimbap — no doubt about it, cluck! "

— said Bapdak 🐣

Hehe, looks like Bapdak really enjoyed the meal! 🐔💚

By the way, here’s how to make your own Bapdak —

just roll some rice into a round shape, cut out the eyes and eyebrows from seaweed,

and use carrot pieces for the beak and comb. So simple and cute! 🥕🍚✨

“Did I roll too many gimbap today?” 😅
Well then, let me share a little leftover tip!

In Korea, when gimbap gets a bit dry or hard the next day, we dip it in lightly salted beaten eggs and pan-fry it until golden. Just like this — crispy outside, soft and savory inside! 💛
We call it “Gimbap Jeon” (pan-fried gimbap), and it’s surprisingly delicious.

And if you break it apart while frying, voilà — you’ve just made Gimbap Bokkeumbap, or gimbap fried rice! 🍳✨

Today, I shared a perfect lunchbox idea — my Buldak Mayo Tuna Gimbap! 🍱🔥

How was it? If you love spicy food, try dipping it in some extra Buldak sauce — it’s even better! 😋💚

Alright, that’s all for today!

I’ll see you again next time — any guesses for the next menu? Hehe 🐱✨

Take care, stay warm, and may your day be filled with happy smiles. 💚🌿

Bye-bye for now—Ppyong! ㅎㅅㅎ 💫

Recipe Source: hyeng butler's Korean food blog

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