Elegant Kimchi and Tuna Rolls (Muk-Cham Maki)
[Super Simple Recipe] The Ultimate Pairing of Flavorful Aged Kimchi and Savory Tuna! Make Kimchi Tuna Rolls in 10 Minutes
On days when the weather is too hot to cook, or when you crave a simple yet satisfying meal, this is your perfect choice! Introducing the Aged Kimchi Tuna Roll recipe, where the spicy and tangy aged kimchi meets the rich, savory tuna, all embraced by perfectly cooked rice. This incredibly easy recipe requires minimal time over the stove, allowing anyone to create a delicious Muk-Cham Gimbap. Simply roll them up like sushi rolls, making them perfect for kids’ snacks or a special treat!
Main Ingredients- 1/4 head of well-fermented aged kimchi
- 1 can (200g) tuna, drained
- 2-3 Tbsp mayonnaise
- 2-3 Tbsp sugar
- 1.5 cups cooked rice
- Pinch of salt
- A little sesame oil
- A little toasted sesame seeds
- A little perilla oil (deulgireum)
Cooking Instructions
Step 1
First, rinse the aged kimchi lightly under running water and squeeze out any excess moisture thoroughly. This step helps to reduce its excessive sourness and saltiness. For the canned tuna, drain the oil completely using a sieve. Ensuring the oil is well-drained will result in a cleaner, less greasy flavor.
Step 2
To the squeezed kimchi, add 1 tablespoon of sesame oil and 1-2 tablespoons of sugar. Gently knead and mix them together with your hands. This process helps to mildly neutralize the kimchi’s sourness and enhance its umami. Adjust the amount of sugar based on how sour your kimchi is.
Step 3
Season the warm cooked rice with a pinch of salt, 1/2 tablespoon of sesame oil, and a generous amount of toasted sesame seeds. Mix by cutting through the rice with a spatula in a ’11’ pattern rather than stirring vigorously. This ensures the rice grains remain distinct, creating fluffy and flavorful seasoned rice. This slightly salty and nutty rice is key to enhancing the overall flavor of the kimchi tuna rolls.
Step 4
In the completely drained tuna, mix in 2-3 tablespoons of mayonnaise and 1 tablespoon of sugar. The key here is to adjust the amount of mayonnaise and sugar according to your personal preference! This will create a smooth and savory tuna filling.
Step 5
Now, let’s start rolling! Select 4 large, flat leaves of aged kimchi and overlap them to form a base on your sushi rolling mat or a clean surface. Layering the leaves will help the rolls hold their shape better and prevent them from breaking apart.
Step 6
Spread the seasoned rice thinly over the kimchi leaves, then generously spoon the prepared tuna mixture on top. Leave a small margin around the edges to ensure the rice and tuna don’t spill out when rolling.
Step 7
Using a sushi rolling mat or carefully by hand, roll the mixture tightly. Since the aged kimchi acts as the ‘wrapper,’ these rolls are surprisingly easy to make neatly, even without a mat. Lightly brush the top of the finished Kimchi Tuna Rolls with perilla oil for an extra layer of delicious aroma and flavor.
Step 8
Slice the rolls into your desired bite-sized pieces, and your delicious Aged Kimchi Tuna Rolls are ready! To ensure clean cuts, lightly dampen your knife with water or apply a little oil to prevent the rice from sticking.
Step 9
For an extra touch, sprinkle toasted sesame seeds on top. Alternatively, adding fresh perilla leaves or other vegetables according to your preference will create an even more delightful experience. Experiment with different ingredients for a richer taste.
Step 10
While delicious on their own, these rolls become an exceptional meal when paired with a hearty dish like grilled pork neck. Enjoy a wonderful meal with these simple yet special Aged Kimchi Tuna Rolls!
