Spicy & Refreshing Cheongyang Pepper Kimchi and Tuna Rolls
A Zesty Delight: Cheongyang Pepper Kimchi and Tuna Rolls with a Savory Twist
Experience the perfect blend of flavors with our Cheongyang Pepper Kimchi and Tuna Rolls! Featuring tangy fermented kimchi, creamy tuna mayonnaise, and a kick of spicy Cheongyang peppers, these rolls are a delightful treat. Enjoy them alongside a steaming bowl of ramen for a truly satisfying meal.
Ingredients- 1 head of aged napa cabbage kimchi (washed to remove excess seasoning)
- 2 bowls of cooked rice
- 1 can of tuna (drained)
- 3 Cheongyang peppers (seeds removed and finely minced)
- 2 Tbsp mayonnaise
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Cheongyang Pepper Kimchi and Tuna Rolls. For the aged kimchi, carefully rinse off any excess seasoning under cold water to retain its crispness. Gently squeeze out as much water as possible; this ensures the rolls are not soggy and maintain a pleasant texture.
Step 2
Rinse the aged kimchi under cold running water, ensuring to remove all the spicy seasoning. Be careful not to rinse too vigorously, as this can make the kimchi excessively sour. After rinsing, firmly squeeze out all the excess water using your hands. This step is crucial for preserving the kimchi’s crisp bite and preventing the rolls from becoming watery.
Step 3
Drain the tuna thoroughly by placing it in a sieve. It’s important to remove as much oil as possible from the tuna; otherwise, it can make the mayonnaise mixture taste greasy. Gently press the tuna with a spoon or your hands to extract any remaining oil.
Step 4
In a bowl, combine the drained tuna with 2 tablespoons of mayonnaise and a pinch of black pepper. Mix well until everything is evenly incorporated. This mixture forms the creamy and savory core of your rolls.
Step 5
In a separate bowl, season the cooked rice with a pinch of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix with a spatula or spoon until all the ingredients are well combined. The seasoned rice will provide a flavorful base for the rolls.
Step 6
Now, let’s assemble the rolls. Lay a bamboo sushi mat flat. Arrange about four sheets of the prepared aged kimchi, overlapping them slightly, to form a base. Spread a thin, even layer of the seasoned rice over the kimchi. Be mindful not to make the rice layer too thick, as it can make rolling difficult. Next, spoon about 3-4 tablespoons of the tuna-mayonnaise mixture onto the rice, and sprinkle the minced Cheongyang peppers over it. Finally, using the bamboo mat, carefully roll up the kimchi and rice tightly, just like making sushi rolls. Rolling firmly will help the rolls hold their shape.
Step 7
Before unrolling the bamboo mat, lightly brush the surface of the tightly rolled kimchi and tuna roll with sesame oil. This adds a beautiful sheen, enhances the aroma, and contributes to a richer flavor, making the finished rolls even more appealing.
Step 8
Slice the rolled kimchi and tuna into bite-sized pieces, about 2-3 cm thick. Arrange them attractively on a serving plate. Your spicy and savory Cheongyang Pepper Kimchi and Tuna Rolls are now ready to be enjoyed! They pair wonderfully with a warm bowl of ramen or a refreshing glass of makgeul.
