Spicy and Tangy Kimchi Tuna Kimbap: The Ultimate Fridge Clean-Out Recipe!
Spicy and Tangy Kimchi Tuna Kimbap: The Ultimate Fridge Clean-Out Recipe!
Make Restaurant-Quality Kimbap at Home with Aged Kimchi and Tuna!
The inspiration for making kimbap struck when I found kimbap-specific pickled radish and burdock root sets in my refrigerator. As I pondered what simple dish to make, I thought of using aged kimchi for kimbap. Coincidentally, I learned about a popular restaurant famous for its aged kimchi tuna kimbap. While I’ve mimicked the restaurant’s recipe, I’ve adapted the fillings based on what I had available in my own fridge to create this delicious aged kimchi tuna kimbap. Experience the fantastic combination of tangy aged kimchi and savory tuna!
Fluffy Rice Seasoning:- Rice cooked for 2 cups
- 1/3 tsp salt
- 1 Tbsp sesame oil
- Toasted sesame seeds
Savory Tuna Filling:- 1 can (200g) tuna
- 2 Tbsp mayonnaise
- Toasted sesame seeds
Colorful Vegetables & Key Ingredients:- 1 carrot, thinly julienned
- Cooking oil
- Pinch of salt (for stir-frying carrots)
- Kimbap-style pickled radish
- Kimbap-style burdock root
- A handful of fresh chives
- Rinsed aged kimchi (with excess brine squeezed out)
- 1 can (200g) tuna
- 2 Tbsp mayonnaise
- Toasted sesame seeds
Colorful Vegetables & Key Ingredients:- 1 carrot, thinly julienned
- Cooking oil
- Pinch of salt (for stir-frying carrots)
- Kimbap-style pickled radish
- Kimbap-style burdock root
- A handful of fresh chives
- Rinsed aged kimchi (with excess brine squeezed out)
Cooking Instructions
Step 1
It’s crucial to cook kimbap rice to be fluffy, not mushy. Use slightly less water than you normally would for cooking rice. Adding a piece of dried kelp (dashima) while cooking the rice will give it a beautiful sheen and a subtle savory flavor.
Step 2
Stir-fry the julienned carrots in a pan with a little cooking oil. Add about 1/3 teaspoon of salt for one carrot to season and cook until tender-crisp. For an even chewier texture, you can salt the carrots, squeeze out the excess moisture, and then stir-fry them. Let the cooked carrots cool down slightly.
Step 3
Drain the oil thoroughly from the 200g can of tuna. In a bowl, mix the drained tuna with 2 tablespoons of mayonnaise and some toasted sesame seeds. The savory tuna combined with creamy mayonnaise creates a wonderful filling.
Step 4
In the cooked fluffy rice, add 1/3 teaspoon of salt, 1 tablespoon of sesame oil, and toasted sesame seeds. Mix gently to combine.
Step 5
Rice seasoning tip! To ensure the seasoning is evenly distributed without mashing the rice grains, use a spatula held upright and gently mix in a ‘heavenly river’ (川) motion. This keeps the rice grains separate and maintains their texture.
Step 6
It’s important to remove excess saltiness from the aged kimchi before adding it to the kimbap. Soak the kimchi in water for 1-2 days to reduce saltiness, rinse it thoroughly, and then squeeze out all the water. For convenience, I used store-bought pickled radish and burdock root for kimbap. Since this was a ‘fridge clean-out’ meal, I used leftover chives instead of perilla leaves or spinach. Chop the chives into short pieces for easier rolling.
Step 7
Spread a handful of seasoned rice thinly over a sheet of seaweed placed on a kimbap mat. Layer the chives, burdock root, pickled radish, stir-fried carrots, and tuna filling. Finally, generously top with the prepared aged kimchi, then roll the kimbap tightly. Lightly brush the outside of the kimbap with sesame oil and sprinkle with toasted sesame seeds for a delicious finish!
