Spicy Aged Kimchi Tuna Kimbap: The Ultimate Fridge-Cleanout Recipe
Whip Up Aged Kimchi Tuna Kimbap with Ingredients You Already Have – Simple & Delicious Fridge-Leftover Kimbap Recipe
Make delicious Aged Kimchi Tuna Kimbap using ingredients you have on hand. This homemade kimbap has a special charm that sets it apart from store-bought ones. Once you taste it, you’ll want to make it again and again!
Main Ingredients- Well-fermented aged kimchi
- 3 eggs
- 1 tsp sesame oil
- ½ tsp salt
- Thick-cut ham
- 1 can tuna
- Fresh perilla leaves (kkaennip)
- Braised burdock root (woong)
- Pickled radish (danmuji)
Cooking Instructions
Step 1
First, let’s make the egg sheet, which adds a rich flavor to the kimbap. Using a square-shaped frying pan makes it easier to cut and ensures a neat appearance with no waste. Lightly season the egg mixture with ½ tsp salt for extra flavor.
Step 2
Slice the ham for the kimbap filling into bite-sized pieces and lightly pan-fry it. Sautéing the ham enhances its flavor and makes it even more delicious.
Step 3
Rinse the well-fermented aged kimchi under running water to adjust its spiciness. Squeeze out the excess water, then toss the kimchi with 1 tsp sesame oil and a generous amount of sesame seeds. If the kimchi is too sour, add a tiny pinch of sugar to balance the acidity. If it’s not sour enough, add a splash of vinegar to enhance the tangy flavor.
Step 4
Drain the oil from the canned tuna thoroughly using a sieve. Mix the drained tuna with 2-3 tablespoons of mayonnaise for a creamy and savory tuna filling.
Step 5
It’s best to use cooled rice rather than freshly cooked hot rice for kimbap. Mix the cooled rice with 1 tablespoon of sesame oil and ½ teaspoon of salt. Seasoning the rice beforehand ensures the overall flavor of the kimbap is harmonious and delicious!
Step 6
Wash the fresh perilla leaves thoroughly and remove the stems. The crunchy pickled radish and the sweet and savory braised burdock root will also add great flavor to your kimbap.
Step 7
Now, let’s roll the delicious kimbap! Place a sheet of seaweed on a bamboo rolling mat. Spread a thin layer of seasoned rice over the seaweed. Arrange the egg sheet, pickled radish, sautéed ham, and braised burdock root neatly on top. Add a perilla leaf for its refreshing aroma, then generously spoon the prepared tuna filling over it.
Step 8
Finally, add the star of the kimbap – the spicy aged kimchi – generously over the tuna filling. The kimchi’s spiciness will blend with the other ingredients to create a fantastic flavor profile.
Step 9
Using the bamboo mat, carefully roll the kimbap tightly to prevent it from breaking, ensuring it’s well-filled. I’ve rolled five kimbap rolls with care! Lightly brush water on the edge of the seaweed to seal it, ensuring your kimbap stays intact and looks beautiful.
