Tuna and Aged Kimchi Kimbap
Tuna and Aged Kimchi Kimbap
The Ultimate ‘Tuna Aged Kimchi Kimbap’! Make it Simply Without Cooking
Experience the enhanced flavor of ‘Muk-cham Kimchi’ with aged kimchi and tuna! Try making it simply without any troublesome steps or cooking. It’s easy and delicious! ^^
Main Ingredients- 6 strips of well-fermented aged kimchi
- 1/4 bunch of fresh chives
- 1 spicy Cheongyang pepper
- 1.5 bowls of cooked rice
- 6 sheets of kimbap seaweed
Tuna Filling Ingredients- 1 can of tuna, drained
- 1.5 Tbsp mayonnaise
- 1/2 Tbsp sugar (or allulose)
- 1 Tbsp sesame oil
- 1/3 tsp salt
- 1 can of tuna, drained
- 1.5 Tbsp mayonnaise
- 1/2 Tbsp sugar (or allulose)
- 1 Tbsp sesame oil
- 1/3 tsp salt
Cooking Instructions
Step 1
First, wash the 1/4 bunch of fresh chives thoroughly, drain them well, and finely chop them. This will add a fragrant aroma to your kimbap.
Step 2
In a large bowl, place 1.5 bowls of warm cooked rice. Add 1 Tbsp of sesame oil and a generous amount of toasted sesame seeds. Mix in the finely chopped chives. Gently mix with a spatula, being careful not to mash the rice grains. Fluffy rice makes rolling kimbap much easier.
Step 3
Prepare the tuna filling. Drain the oil completely from the canned tuna using a sieve. In a bowl, combine the drained tuna with 1.5 Tbsp of mayonnaise, a pinch of black pepper, and 1 finely minced Cheongyang pepper. The spiciness of the pepper cuts through the richness of the tuna and mayo.
Step 4
Rinse the 6 strips of aged kimchi under running water to slightly reduce its sourness, and squeeze out excess moisture thoroughly. Add 1 Tbsp of sesame oil and 1/2 Tbsp of allulose (or sugar) to the kimchi, and gently mix them together by massaging the kimchi. This step enhances the savory flavor of the aged kimchi.
Step 5
Cut the kimbap seaweed sheets in half. Spread the seasoned rice thinly and evenly over the seaweed. Be careful not to use too much rice, as it can cause the kimbap to burst when rolled.
Step 6
Place the prepared aged kimchi strips lengthwise on the rice. Generously spoon the seasoned tuna mixture over the kimchi. Finally, gently cover the tuna filling with more aged kimchi to help shape the roll.
Step 7
Using a kimbap mat or your hands, roll the kimbap tightly and neatly. Lightly moisten the edge of the seaweed with water to help seal the roll. Slice the completed kimbap into bite-sized pieces and enjoy your delicious creation!
