Spicy and Sweet Shinjeon Style Kimbap
The Perfect Blend of Fiery Kimchi Fried Rice and Savory, Stretchy Cheese!
On days when you crave something hot and spicy, we present a special kimbap recipe inspired by Shinjeon Tteokbokki. You can easily make this with just kimchi, tuna, and cheese you have at home. Complete your meal with this kimbap, boasting a perfect harmony of spicy kimchi fried rice and rich cheese!
Main Ingredients- 1/2 head of well-fermented kimchi
- 1 can of tuna (150g)
- 2 string cheeses (or mozzarella/cheddar cheese)
- A bit of onion (use up scraps)
Cooking Instructions
Step 1
Prepare the ingredients for the kimbap filling. Use well-fermented kimchi and drain the oil from the tuna. While mozzarella or cheddar cheese work well, string cheese is easier to roll into kimbap. If you have leftover onion, finely chop and add it for extra flavor. Gather about half a head of kimchi, a 150g can of tuna, and any leftover vegetables you have.
Step 2
Rinse the kimchi and finely chop it with scissors. When using it as a kimbap filling, chopping the kimchi into smaller pieces makes rolling easier and allows the seasoning to penetrate better for improved flavor. Chop it into pieces smaller than about 0.5 cm.
Step 3
Finely mince the prepared onion, just like the kimchi. When onions are cooked thoroughly, their sweetness is enhanced, making the kimchi fried rice richer and more palatable, even for children.
Step 4
Heat a pan and add a generous amount of perilla oil (deulgireum). The nutty aroma of perilla oil will elevate the flavor of your kimchi fried rice. Using plenty of it is the secret to a rich taste.
Step 5
Once the perilla oil is warm, add the minced onion first and sauté until translucent. When the onions are well-cooked, their sweetness will be released, making the kimchi fried rice delicious even for kids and ensuring it blends well with the kimchi.
Step 6
When the onion becomes translucent, add the finely chopped kimchi and stir-fry them together. Stir occasionally to prevent sticking and cook until the kimchi is slightly softened.
Step 7
Once the kimchi is somewhat cooked, add the drained tuna and stir-fry together. If you like the tuna oil, you can add it all. However, since we used plenty of perilla oil, you can drain some of the tuna oil. The combination of tuna and kimchi is always a winner!
Step 8
When the tuna and kimchi are well combined, add 1 tablespoon of sugar to enhance the umami. A touch of sweetness is essential in kimchi fried rice to balance the flavors and create a richer taste. (You can also use erythritol instead of sugar.)
Step 9
Now it’s time to add the cooked rice to the kimchi and tuna mixture. Use fluffy, cooked rice.
Step 10
Stir-fry the rice with the kimchi and tuna mixture until well combined. Adding rice can dilute the seasoning, so taste it and adjust with salt or soy sauce if needed. Adding a little salt will make it even more delicious.
Step 11
Spread the prepared kimchi tuna fried rice thinly on a sheet of seaweed. Place a string cheese stick lengthwise in the center. Roll the kimbap tightly to complete the Shinjeon-style kimbap, enjoying the fantastic combination of spicy kimchi tuna fried rice and stretchy cheese. Even if you’re not experienced with rolling kimbap, the string cheese makes it easy!
