Crispy Aged Kimchi Tuna Mayo Rolls (Kim-less Gimbap)
Crispy Aged Kimchi Tuna Mayo Rolls (Kim-less Gimbap)
The Perfect Match of Tangy Aged Kimchi and Creamy Tuna Mayo! A Special Kimchi Roll Recipe Made Without Seaweed.
Introducing a ‘Aged Kimchi Tuna Mayo Roll’ recipe that’s incredibly easy and quick to make using common ingredients like aged kimchi and canned tuna. Instead of traditional seaweed, we use the crisp and tangy aged kimchi as the wrapper. This creates a surprisingly delicious experience that cuts through any richness and amplifies the umami flavors. Though the ingredients are simple, the taste is absolutely outstanding. Enjoy a special meal with these unique rolls!
Main Ingredients- 6 sheets of well-fermented aged kimchi
- 2 bowls of warm cooked rice
- 1 can (150g) of tuna, drained
- 1/2 onion
- 6 perilla leaves
- 2 Tbsp mayonnaise
Cooking Instructions
Step 1
Rinse the aged kimchi under running water and gently brush off any excess seasoning paste. Then, press each kimchi leaf by hand to remove as much water as possible. Be careful not to press too hard, as the leaves might tear. About 3 large kimchi leaves are sufficient for one roll. Choose leaves that are large and intact for the best results.
Step 2
Trim the stems off the perilla leaves and wash them thoroughly, then pat them dry. Finely mince the onion. Adding minced onion will make the tuna mayo filling more substantial and add a pleasant crunch.
Step 3
Drain the oil from the canned tuna using a sieve. Press the tuna firmly with a spoon to remove excess oil for a cleaner taste.
Step 4
In a bowl, combine the drained tuna and minced onion. Add 2 tablespoons of mayonnaise and a pinch of black pepper. Mix well until everything is evenly combined. Ensure the tuna mayo mixture holds together.
Step 5
To the warm cooked rice, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Gently mix the rice to distribute the seasonings. Since aged kimchi can be quite salty, season the rice very lightly with salt, or omit it altogether if you prefer. Use a spatula to lightly toss the rice to avoid mashing the grains.
Step 6
Arrange 3 sheets of aged kimchi on a flat surface or a bamboo rolling mat, overlapping them slightly. Spread the leaves out evenly so that the rice and filling don’t leak out when rolled. This makes rolling much easier. Evenly spread the seasoned rice over the kimchi leaves.
Step 7
Place the perilla leaves on top of the rice, followed by the tuna mayo mixture, spread lengthwise. Be careful not to overfill with the tuna mayo, as this can cause the roll to burst.
Step 8
Carefully roll up the kimchi and its fillings tightly, starting from one end. Ensure the sides are tucked in to prevent the roll from unraveling. Once rolled, slice it into bite-sized pieces. Your delicious and tangy Aged Kimchi Tuna Mayo Rolls are ready to be enjoyed!
