Aged Kimchi and Gamtae Seaweed Rolls (Mugeunji Gamtae Gimbap)
Super Simple Recipe for Aged Kimchi, Seaweed, and Tuna Mayo Gimbap: A Unique and Delicious Gimbap Recipe
My husband once asked me if I knew why sea turtles live so long. He said it’s because they eat a lot of gamtae seaweed! Whether it’s true or not, I took it as a hint that he wanted me to cook with gamtae, so I decided to make gamtae gimbap. Among various gamtae recipes, I thought the combination of tuna, aged kimchi, and gamtae would be particularly delicious. Gamtae Tuna Mayo Gimbap is an easy and unique variation of gimbap using gamtae, perfect for a light and satisfying weekend lunch. My husband and I gave it two thumbs up for its soft and savory flavor! Give this super simple recipe for Aged Kimchi and Gamtae Gimbap a try – you won’t regret it!
Ingredients- 2 sheets of Gamtae seaweed
- 1.5 bowls of cooked rice
- 1 can of tuna
- 1 cup of well-fermented aged kimchi
- 3 tablespoons mayonnaise
- 1 tablespoon sesame seeds
- A pinch of sugar (optional)
Cooking Instructions
Step 1
First, prepare 1 cup of well-fermented aged kimchi. It’s best to lightly rinse the kimchi under running water to remove excess seasoning for a cleaner flavor in your gimbap. After rinsing, gently squeeze out as much water as possible with your hands.
Step 2
If you’d like to adjust the kimchi’s taste slightly, you can add a pinch of sugar. Sugar is optional; I added about 1/3 tablespoon and mixed it well with the kimchi. Be careful not to add too much.
Step 3
Prepare 1 can of tuna. Press down firmly with a spoon to drain out most of the oil. It’s important to remove as much oil as possible since it will be part of the gimbap filling. We’ll use the entire can.
Step 4
Measure out 1.5 bowls of cooked rice for two rolls of gimbap. I tend to use a slightly generous amount of rice. It’s crucial to let the cooked rice cool down before using it for gimbap, as warm rice can make the rolls sticky and difficult to shape. No seasoning is added to the rice separately.
Step 5
Add the drained tuna and the seasoned aged kimchi to the bowl of rice. These ingredients will add a rich and flavorful dimension to your gimbap.
Step 6
Add 3 tablespoons of mayonnaise. This will give it a creamy and savory tuna-mayo-like texture. You can adjust the amount of mayonnaise to your preference.
Step 7
Add a generous tablespoon of sesame seeds for an extra nutty aroma and flavor. This will further enhance the taste of your gimbap.
Step 8
Use a spoon to thoroughly mix all the ingredients together. Ensure the tuna and kimchi are evenly distributed throughout the rice.
Step 9
Carefully lay one sheet of gamtae seaweed on a bamboo rolling mat. Gamtae is very delicate, so handle it gently to avoid tearing. Spread a moderate amount of the rice mixture evenly over the gamtae, leaving a small border at the top edge for sealing. Ensure the rice is spread thinly.
Step 10
Gently and tightly roll the gimbap from the bottom up, using the bamboo mat to guide and shape it, being careful not to tear the gamtae. Once rolled, slice the gimbap into bite-sized pieces and enjoy your delicious creation!
