Spicy Aged Kimchi Tuna Mayo Gimbap
Spicy Aged Kimchi Tuna Mayo Gimbap
How to Make Aged Kimchi Tuna Mayo Gimbap – Ingredients and Recipe
Do you love aged kimchi tuna gimbap? While fresh red kimchi is great, a slightly rinsed and seasoned aged kimchi offers a unique and delightful flavor! Even with just a few ingredients, this gimbap is incredibly delicious. It’s especially perfect when paired with a bowl of ramen! The rich, tangy flavor of aged kimchi combined with creamy tuna mayo creates an irresistible taste sensation.
Aged Kimchi Seasoning- ½ head of aged kimchi
- 1 tsp sesame oil
- 1 tsp sugar
Rice Seasoning- 1 bowl of cooked rice
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 pinch of salt
Tuna Mayo Filling- 1 can of tuna
- 1 Tbsp mayonnaise
- 1 finely chopped Cheongyang chili pepper (optional)
- 1 bowl of cooked rice
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 pinch of salt
Tuna Mayo Filling- 1 can of tuna
- 1 Tbsp mayonnaise
- 1 finely chopped Cheongyang chili pepper (optional)
Cooking Instructions
Step 1
Rinse the aged kimchi in cold water for about 10 minutes to soften the outer chili paste coating. Be careful not to rub too vigorously.
Step 2
Squeeze out as much water as possible from the rinsed aged kimchi, then finely chop it. In a bowl, combine the chopped kimchi, sesame oil, and sugar. Mix well to create the seasoned aged kimchi. Adding a little sugar helps to mellow the sourness of the aged kimchi and enhances its umami.
Step 3
Open the can of tuna and drain out all the oil thoroughly. Draining the oil is crucial for a clean, non-greasy flavor. In a bowl, mix the drained tuna with mayonnaise until well combined. If you enjoy a bit of spice, add the finely chopped Cheongyang chili pepper here.
Step 4
In a bowl of warm cooked rice, add sesame oil, sesame seeds, and a pinch of salt. Gently mix with a spatula, being careful not to mash the rice grains. Letting the rice cool slightly before seasoning can prevent the seaweed from becoming soggy.
Step 5
Place a sheet of plastic wrap on a bamboo rolling mat. Spread the seasoned aged kimchi evenly over the plastic wrap, ensuring the leaves overlap slightly, covering an area of about 1 cm thick. Avoid layering too much to prevent the gimbap from bursting.
Step 6
Next, spread about half a bowl of the seasoned rice over the aged kimchi layer. Create a long line of the tuna mayo filling down the center of the rice. Sprinkle the chopped Cheongyang chili pepper over the tuna mayo if desired. Omit the chili pepper if you prefer a milder taste.
Step 7
Using the bamboo mat, carefully roll the gimbap tightly. Avoid rolling with excessive force, as this can cause the aged kimchi to break apart or the filling to squeeze out. Roll gently but firmly to ensure a well-formed gimbap. Seal the edges by pressing lightly.
Step 8
Once rolled, lightly brush the outside of the gimbap with sesame oil for a nice sheen and to prevent sticking. Slice the gimbap into bite-sized pieces, about 1.5 cm thick. Dipping your knife in water or a little oil can help you achieve cleaner cuts.
Step 9
Arrange the sliced aged kimchi tuna mayo gimbap on a plate and enjoy! It makes a perfect snack or a satisfying meal. The combination with a refreshing and slightly spicy ramen is absolutely divine!
