Spicy Tuna Kimchi Kimbap: An Unexpectedly Delicious Fusion!
Spicy Tuna Kimchi Kimbap: A Surprising Specialty with Unexpected Chemistry
I made this kimbap when I didn’t have the usual ingredients like carrots, spinach, ham, and pickled radish. I was surprised by how delicious it turned out! It’s a simple yet wonderfully flavorful option when you want something special.
Ingredients
- 2 bowls cooked rice
- 1 Tbsp sesame oil
- Pinch of salt
- 1 tsp plum extract (or syrup)
- 1 can tuna (drained)
- 2 Tbsp mayonnaise
- 1 tsp corn syrup (or honey)
- 1/4 head well-fermented kimchi (mukimchi)
- 1/4 head cabbage
- 10 fresh perilla leaves
- 4 sheets dried seaweed for kimbap (gim)
- 1 tsp mustard sauce
Cooking Instructions
Step 1
Prepare the rice for kimbap. In a bowl, mix 2 bowls of warm, cooked rice with 1 Tbsp sesame oil, a pinch of salt, and 1 tsp plum extract. Stir well to season the rice. Aim for a slightly firm, fluffy texture rather than overly sticky.
Step 2
Make the tuna filling. Open the can of tuna and press the lid firmly to drain out all the oil. Rinse the tuna briefly under hot running water to remove any remaining oiliness, then drain thoroughly in a sieve. In a separate bowl, combine the drained tuna, 2 Tbsp mayonnaise, 1 tsp mustard sauce, and 1 tsp corn syrup. Mix well until everything is evenly coated.
Step 3
Prepare the kimchi and perilla leaves. If using mukimchi (well-fermented kimchi), soak it in water for about 10 minutes to mellow the sourness. Squeeze out as much water as possible with your hands, then chop it into bite-sized pieces. Wash the perilla leaves thoroughly and pat them completely dry.
Step 4
Shred the cabbage for a refreshing crunch. Thinly slice the cabbage and soak it in cold water for about 10 minutes to make it crisp. Rinse it several times under running water and drain completely.
Step 5
Begin assembling the kimbap. Place one sheet of dried seaweed on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top edge. Place one perilla leaf on top of the rice. (Tip: Placing the perilla leaf first helps prevent the kimchi’s moisture from making the rice soggy and also creates a distinct visual layer when sliced.)
Step 6
Layer the ingredients. Arrange the prepared kimchi (mukimchi) evenly over the perilla leaf. Don’t overfill, or the roll might be difficult to close.
Step 7
Add the tuna mixture and cabbage. Generously spoon the prepared tuna filling over the kimchi. Top with a good amount of the shredded cabbage for added texture and freshness. Carefully lift the edge of the bamboo mat and start rolling the kimbap tightly, tucking in the filling as you go. Seal the edge with a little water or a few grains of mashed rice.
Step 8
Slice and serve. Lightly brush the outside of the rolled kimbap with a little sesame oil for shine. Dip a sharp knife in water and slice the kimbap into bite-sized pieces, about 1.5 cm thick. Enjoy your delicious and unique Spicy Tuna Kimchi Kimbap!
