Aged Kimchi Tuna Kimbap
Aged Kimchi Tuna Kimbap
Super Easy Aged Kimchi Tuna Kimbap Recipe Ready in 30 Minutes
The ultimate comfort food for when you don’t have much appetite! We introduce Aged Kimchi Tuna Kimbap, where the spicy and tangy aged kimchi harmonizes beautifully with the savory tuna mayo. If you’re quick in the kitchen, you can prepare and cook this delightful kimbap in under 30 minutes, making it an even more appealing recipe.
Kimbap Ingredients (Makes 5 rolls)- 5 sheets of seasoned seaweed (This is the key to Aged Kimchi Tuna Kimbap!)
- 2 small cans of tuna (drained)
- 3 Tbsp mayonnaise
- Pinch of black pepper
- 10 strips of aged kimchi (cut lengthwise)
- 1-2 Korean chili peppers (adjust to taste)
- Sesame oil (for brushing the outside of the kimbap)
Rice Seasoning- 3 bowls of warm cooked rice
- 2 pinches of salt
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 3 bowls of warm cooked rice
- 2 pinches of salt
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, drain the oil completely from the canned tuna using a sieve. In a bowl, combine the drained tuna with 3 tablespoons of mayonnaise and a pinch of black pepper to create the smooth and savory tuna mayo filling. Mix well and set aside.
Step 2
Cut the aged kimchi into long, lengthwise strips suitable for kimbap filling. If the kimchi is too sour, you can rinse it lightly under cold water to remove some of the seasoning, then squeeze out all the moisture by hand for a cleaner taste.
Step 3
Finely mince the Korean chili peppers. If you enjoy a spicier kick, add 1-2 peppers to enhance the flavor. Also, prepare a small dish with sesame oil to brush onto the outside of the kimbap for convenience.
Step 4
In a bowl with 3 bowls of warm cooked rice, add 2 pinches of salt, 2 tablespoons of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix with a spatula until the rice is evenly seasoned. Be careful not to mash the rice grains.
Step 5
Place a sheet of seasoned seaweed on a bamboo rolling mat. Spread about two-thirds of the seasoned rice thinly over the seaweed. Avoid spreading too much rice, as it can cause the kimbap to burst when rolled.
Step 6
Generously layer the prepared aged kimchi strips over the rice. The crisp texture and spicy flavor of the aged kimchi will elevate the kimbap’s taste.
Step 7
Next, add a generous amount of the prepared tuna mayo filling on top of the aged kimchi. The tuna mayo balances the flavors and adds a delicious umami to the kimbap.
Step 8
Finally, sprinkle the minced Korean chili peppers over the filling. You can add more if you prefer a spicier kimbap.
Step 9
Using the bamboo mat, carefully roll the kimbap, ensuring the filling doesn’t spill out. Tuck in the ends firmly. Once rolled, gently brush the outside of the kimbap with sesame oil for a shiny finish and added flavor.
Step 10
Before slicing, let the rolled kimbap rest for about 5-10 minutes. This allows the seasoned seaweed to soften slightly from the moisture, making it easier to cut without the kimbap falling apart. For cleaner cuts, lightly wet your knife with water before slicing.
