Empty My Fridge
🥢Asian at Home | How to Make Tuna Kimchi Cabbage Roll Recipe | Tuna Kimchi Kimbap | 묵은지 참치김밥 만드는법
Ingredients
- Kimchi · rinsed3–4
- Sesame oil3 tsp
- Sugar1–2 tsp
- 4 oz canned tuna in oil · drain125 g
- Mayonnaise1 tbsp
- Salt
- Black pepper
- Serrano pepper · chopped1
- Chili pepper · chopped1
- Rice · cooked⅔ cups
- Sesame seed1 tsp
- Kkatnip leaves · Korean wild sesame leaves2–3
Instructions
- Rinse the old kimchi leaves in cold water and gently squeeze out excess water. Mix them in a bowl with the sesame oil and sugar using your hands.
- Drain the tuna well and mix it with the mayonnaise, salt and pepper. Add chopped chili to taste.
- Mix the warm rice with salt, pepper, sesame oil, sesame seeds and sugar.
- Lay a kimchi leaf flat, about the size of a regular nori sheet. Spread the rice over it, leaving about 1 inch bare at the top edge.
- Place a kkaennip leaf on the rice and put the tuna on top of it. Roll the filling with the leaf first, tucking your thumbs under the kimchi and pressing firmly as you roll tightly.
- Brush the roll with extra sesame oil, slice it into 9–11 pieces, sprinkle with sesame seeds and serve.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.