Spicy and Sweet Aged Kimchi Tuna Mayo Kimbap
No-Cook Delight: Prepare with Simple Ingredients for a Refreshing Aged Kimchi Kimbap!
Aged kimchi in kimbap is simply divine! Even without complex ingredients, the refreshing and savory flavor of aged kimchi makes you keep reaching for more. Best of all, no cooking is required, which is a huge plus! This kimbap is so satisfying and addictive due to its perfectly balanced taste.
Kimbap Ingredients- 1 bowl of rice (approx. 150g)
- 2-3 strips of aged kimchi
- 1 can of tuna (approx. 80g, drained)
- 2 Korean green chili peppers (Cheongyang peppers)
- 1 red chili pepper
- 2 perilla leaves (깻잎)
Seasoning and Flavoring- 1/2 Tbsp sugar
- 1/2 Tbsp sesame oil
- 1.5 Tbsp mayonnaise
- Pinch of black pepper
- 2-3 pinches of salt (for seasoning rice)
- Sesame seeds (for seasoning rice)
- 1/2 Tbsp sugar
- 1/2 Tbsp sesame oil
- 1.5 Tbsp mayonnaise
- Pinch of black pepper
- 2-3 pinches of salt (for seasoning rice)
- Sesame seeds (for seasoning rice)
Cooking Instructions
Step 1
First, rinse the aged kimchi 2-3 strips under running water a few times to slightly reduce its sourness, then squeeze out any excess moisture. In a bowl, combine the rinsed aged kimchi with 1/2 Tbsp sugar and 1/2 Tbsp sesame oil. Gently mix them together by hand until the kimchi is well-coated and seasoned. This step enhances the rich flavor of the kimchi.
Step 2
Finely chop 1 red chili pepper and 2 Korean green chili peppers (Cheongyang peppers) after washing them and removing the seeds. If you enjoy a spicier kick, feel free to adjust the amount of green chili peppers. The pungent aroma of the peppers will elevate the kimbap’s taste.
Step 3
Ensure all the oil is drained from the 1 can of tuna. In a separate bowl, mix the drained tuna with 1.5 Tbsp mayonnaise, the finely chopped red and green chili peppers, and a pinch of black pepper. Combine thoroughly to create a delicious tuna-mayo filling. This filling adds a creamy and savory dimension to the kimbap.
Step 4
Season 1 bowl of warm rice (approx. 150g) with 1/2 Tbsp sesame oil, 2-3 pinches of salt, and a sprinkle of sesame seeds. Gently mix the rice with a spatula, being careful not to mash the grains. It’s best to let the rice cool slightly after cooking so the seaweed doesn’t become soggy.
Step 5
Lay one and a half sheets of seaweed on a bamboo rolling mat, overlapping them slightly. Spread the seasoned rice evenly over about two-thirds of the seaweed, leaving a small margin at the top. Arrange the seasoned aged kimchi over the rice, followed by a generous layer of the tuna-mayo filling. Finally, place the perilla leaves neatly on top to add extra fragrance.
Step 6
Starting from the edge closest to you, carefully roll the kimbap tightly using the bamboo mat, ensuring the fillings don’t spill out. Roll it firmly but without excessive pressure. Once rolled, slice the kimbap into bite-sized pieces. Enjoy this unique kimbap, a delightful combination of the aged kimchi’s refreshing tang and the tuna-mayo’s savory creaminess!
