Kimchi Tuna Kimbap: A Delicious Fusion of Tangy Aged Kimchi and Savory Tuna
Experience the perfect harmony of spicy-aged kimchi and rich tuna in this delightful Kimbap.
The combination of kimchi and tuna is always a winner! While delicious on its own, a little extra effort in preparation transforms them into incredibly tasty Kimbap. This recipe brings together the zesty tang of aged kimchi with the mild, flaky texture of tuna, all wrapped in perfectly seasoned rice. It’s a simple yet special meal or a fantastic lunchbox option!
Kimbap Ingredients- 2 sheets of Gim (seaweed for kimbap)
- 3 sheets of well-fermented aged Kimchi
- 1.5 bowls of warm cooked rice
- 2 fresh eggs
- 1 can of tuna, drained
Seasonings & Enhancements- 1/2 Tbsp sesame seeds
- 1 tsp salt
- 1 tsp sugar
- 1/2 Tbsp mayonnaise
- Pinch of black pepper
- 1/2 Tbsp sesame seeds
- 1 tsp salt
- 1 tsp sugar
- 1/2 Tbsp mayonnaise
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the aged kimchi under running water to slightly reduce its sourness. Then, squeeze out all excess moisture by hand. This is crucial to prevent the kimbap filling from becoming soggy.
Step 2
Crack two eggs into a bowl. Add a pinch or two of salt and whisk thoroughly. This seasoned egg mixture will be used to make the omelet strips for the kimbap.
Step 3
Lightly oil a heated non-stick pan. Pour the whisked egg mixture thinly and cook over low heat until set. Once cooked, cut the egg omelet into long, thin strips suitable for kimbap.
Step 4
Place the squeezed aged kimchi into a bowl and add 1 teaspoon of sugar. The sugar helps to balance the kimchi’s acidity and enhances its savory flavor.
Step 5
Heat a little oil in a pan over medium-low heat. Add the seasoned kimchi and stir-fry until it becomes slightly golden and tender. This process deepens the kimchi’s flavor.
Step 6
In a separate bowl, combine the warm cooked rice with 1/2 tablespoon of sesame seeds and a pinch of salt. Gently mix with a rice paddle. Allow the rice to cool slightly so it doesn’t become mushy when rolling the kimbap.
Step 7
Drain the oil completely from the can of tuna. In a bowl, flake the tuna and mix it with 1/2 tablespoon of mayonnaise and a pinch of black pepper until well combined. This creates your savory tuna filling.
Step 8
Lay a sheet of kimbap gim on a bamboo rolling mat. Spread the seasoned rice thinly over the gim, leaving a small border at the top. Arrange the egg strips, stir-fried kimchi, and tuna filling evenly over the rice. Moisten the top edge of the gim with a little water and roll tightly to form the kimbap, ensuring it holds its shape.
Step 9
Slice the rolled kimbap into bite-sized pieces, about 1.5 cm thick, and arrange them attractively on a plate. Your delicious Aged Kimchi Tuna Kimbap is ready to be enjoyed! For an extra touch, you can brush them lightly with sesame oil.
