Aged Kimchi Tuna Kimbap
How to Make Simple Yet Delicious Aged Kimchi Tuna Kimbap
This kimbap is perfect for a weekend treat or a busy weekday breakfast. The rich, savory flavor of well-fermented aged kimchi combined with creamy tuna creates a delightful harmony. It’s incredibly practical as it uses common pantry ingredients, and the taste is surprisingly delicious! Follow these easy steps to make your own wonderful Aged Kimchi Tuna Kimbap for a satisfying meal.
Kimbap Filling Ingredients- 1.5 cups cooked rice
- 1-2 pinches salt
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 sheets of kimbap seaweed (gim)
Aged Kimchi Seasoning- 2-3 strips of aged kimchi
- 1/3 Tbsp sugar
- 1/2 Tbsp sesame oil
Tuna Seasoning- 1 can of tuna
- 1 Tbsp mayonnaise
- 2-3 strips of aged kimchi
- 1/3 Tbsp sugar
- 1/2 Tbsp sesame oil
Tuna Seasoning- 1 can of tuna
- 1 Tbsp mayonnaise
Cooking Instructions
Step 1
Prepare 1.5 cups of cooked rice, letting it cool slightly. In a bowl, combine the rice with 1-2 pinches of salt, 1/2 Tbsp sesame oil, and a pinch of toasted sesame seeds. Gently mix using a rice paddle, being careful not to mash the grains, to season the rice.
Step 2
Rinse the aged kimchi briefly under cold water to mellow its tanginess, then squeeze out as much liquid as possible. Tear the kimchi into long, bite-sized strips (about 3-4 strips per strip). In a separate bowl, mix the torn kimchi with 1/3 Tbsp sugar and 1/2 Tbsp sesame oil until well combined. This adds a touch of sweetness and balances the acidity.
Step 3
Drain the oil from the can of tuna by pressing it against a sieve with a spoon. In a small bowl, combine the drained tuna with 1 Tbsp mayonnaise and mix well to create a creamy tuna filling.
Step 4
Place a sheet of kimbap seaweed shiny-side up. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, leaving the top third bare. Arrange the seasoned aged kimchi along the length of the rice, then top with the mayonnaise-tuna mixture next to it.
Step 5
Carefully lift the edge of the seaweed closest to you and begin to roll, tucking the filling in tightly. Continue rolling until you reach the end. You can moisten the edge of the seaweed with a little water to help seal the roll securely. Lightly brush the outside of the rolled kimbap with sesame oil for added shine and aroma.
Step 6
Slice the rolled kimbap into bite-sized pieces (about 1.5-2 cm thick) and arrange them on a plate. Enjoy the wonderful combination of tangy aged kimchi and savory tuna! Happy cooking!
