Delicious Kimchi Roll with Aged Kimchi and Tuna Mayo
Delicious Kimchi Roll with Aged Kimchi and Tuna Mayo
How to Make Aged Kimchi Rolls: A Delicious Kimchi Roll Recipe with Plenty of Tuna Mayo
Introducing the ‘Aged Kimchi Tuna Roll,’ a perfect recipe for using up your aged kimchi! Instead of using seaweed, we’ll roll juicy, aged kimchi with a generous filling of tuna and mayonnaise. This dish is both delicious and satisfying. If you’re looking for a simple yet special taste experience, why not try making aged kimchi rolls today?
Key Ingredients for the Roll- 1/4 head of well-fermented aged kimchi
- 6 fresh perilla leaves
- 1 can (135g) of drained tuna
- 1.5 Tbsp mayonnaise
Seasoning for Aged Kimchi- 1 Tbsp perilla oil
- 0.5 Tbsp sugar
Seasoning for the Rice- 1.5 bowls of cooked rice
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (crushed)
- 1 Tbsp perilla oil
- 0.5 Tbsp sugar
Seasoning for the Rice- 1.5 bowls of cooked rice
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (crushed)
Cooking Instructions
Step 1
Prepare 1/4 head of aged kimchi, which will add a special touch to your rolls.
Step 2
Gently remove the inner filling from the aged kimchi. Rinse it thoroughly under running water several times. To soften its strong flavor and saltiness, I rinsed it for over 5 minutes and then soaked it in water for 10 minutes to remove excess salt. This process makes the kimchi much milder and tastier.
Step 3
Drain the oil completely from the 135g can of tuna. This step ensures a clean taste that highlights the tuna’s natural flavor.
Step 4
Mix the drained tuna with 1.5 tablespoons of mayonnaise until well combined. This creates a creamy and savory filling that perfectly complements the aged kimchi.
Step 5
In a bowl, combine the squeezed aged kimchi with 1 tablespoon of perilla oil and 0.5 tablespoon of sugar. Gently knead the ingredients with your hands until everything is evenly mixed. Ensuring the seasoning is well distributed is key to delicious kimchi.
Step 6
Season 1.5 bowls of warm cooked rice with 1 tablespoon of sesame oil and 1 tablespoon of crushed sesame seeds. Do not add any salt, as the aged kimchi is already flavorful enough on its own.
Step 7
On a clean cutting board or bamboo rolling mat, lay out the aged kimchi leaves, overlapping them slightly. If the kimchi leaves are large, you can cut them in half to make rolling easier.
Step 8
Take half of the prepared rice and spread it thinly over the aged kimchi. Next, arrange 3 perilla leaves neatly on top of the rice, followed by a generous portion of the tuna-mayo mixture. Don’t be shy with the tuna filling – it makes the rolls extra delicious!
Step 9
Begin to roll from the end with the tuna and perilla leaves, towards the other end of the kimchi. Apply gentle pressure as you roll to ensure the perilla leaves enclose the tuna filling.
Step 10
Finally, continue to roll tightly, ensuring there are no gaps, and press firmly to secure the roll. Rolling with firm pressure helps the aged kimchi roll hold its shape and prevents it from falling apart.
Step 11
Slice the aged kimchi rolls into bite-sized pieces. Your delicious aged kimchi rolls are ready to be enjoyed! The combination of crunchy aged kimchi and creamy tuna mayo is truly exceptional, so be sure to make and savor them 🙂
