Tuna Kimchi Cabbage Roll – A Trendy and Delicious Korean Recipe
Are you a fan of Korean food? I’m sure you are if you are my reader!! Are you always on the lookout for new and exciting Korean recipes to try at home? If so, you’re in the right place! Today, I’ll be sharing a trendy and mouthwatering Korean cabbage roll kimbap recipe that has been taking South Korea by storm – the Tuna Kimchi Cabbage Roll, also known as Tuna Kimchi Kimbap.
The Tuna Kimchi Cabbage Roll, or Tuna Kimchi Kimbap, has been all the rage in Korea recently, and I couldn’t wait to give it a try. Here on the beautiful Jeju Island in South Korea, I finally gathered all the ingredients, and the results were nothing short of incredible – a burst of authentic Korean flavors right in my kitchen!
This Tuna Kimchi Cabbage Roll recipe is not only incredibly delicious but also super easy to make. The best part is you don’t need any heat or fire for this dish. All you need is some rice, tuna, and kimchi, and you’re good to go!
Ingredients You’ll Need
Kimchi
- 3 to 4 large old sour kimchi leaves (Muk-eun-ji), rinsed in cold water
- 2 tsp sesame oil
- 1 to 2 tsp sugar (depending on the sourness of your kimchi)
Tuna
- 125g (4 oz) canned tuna in oil, drained
- 1 tbsp mayonnaise
- Pinch of salt and pepper
- 1 serrano pepper, chopped (optional)
- 1 red chili pepper, chopped (optional)
Rice & Roll
- 2/3 cup of warm cooked rice
- Pinch of salt and pepper
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Pinch of sugar (optional)
- 2 to 3 kkatnip leaves (Korean wild sesame leaves)
Making the Tuna Kimchi Cabbage Roll
Rinse the kimchi leaves in cold water and gently squeeze out any excess water.
In a mixing bowl, combine the kimchi with sesame oil and sugar. Set it aside.
In another bowl, mix the drained tuna with mayonnaise, salt, and pepper. For an extra kick, add chopped spicy chili to your taste. Set aside.
Prepare the rice by combining it with salt, pepper, sesame oil, sesame seeds, and a pinch of sugar. Set aside.
Lay the kimchi leaves flat on a work surface, roughly the size of gim (nori) used for regular kimbap. Spread the seasoned rice evenly on top of the kimchi, leaving about 1 inch exposed at the top edge.
Place kkatnip leaves flat on top of the rice and add the tuna mixture on top of the kkatnip. Roll the tuna mixture with kkatnip first.
Gently roll the kimchi around the filling, making sure it is tight and secure.
Coat the Tuna Kimchi Cabbage Roll with extra sesame oil and slice it into 9 to 11 pieces. Sprinkle some sesame seeds on top, and enjoy!
So, There You Have It
The Tuna Kimchi Cabbage Roll, or Tuna Kimchi Kimbap, is so simple to make yet super yummy! This easy-to-make dish brings the best of Korean cuisine right to your table, making it a perfect weeknight dinner idea or a fun lunch box. So, gather your ingredients, follow the simple steps, and treat yourself to a taste of Korea at home with this fantastic recipe!
Remember to explore more of Seonkyoung Longest’s Asian at Home recipes and cooking tutorials to bring the flavors of the world to your kitchen. Enjoy your delicious Tuna Kimchi Cabbage Roll, and happy cooking!
Tuna Kimchi Cabbage Roll
- Total Time: 15 mins
- Yield: 1 roll (9 to 11 pieces) 1x
Ingredients
Kimchi
- 3 to 4 large old sour kimchi (Mukeunji) whole leaves, rinsed in cold water
- 2 tsp sesame oil
- 1 to 2 tsp sugar (depending on how sour your kimchi is)
Tuna
- 125g 4 oz canned tuna in oil, drain
- 1 tbsp mayonnaise
- Pinch of salt and pepper
- 1 serrano pepper, chopped (optional)
- 1 red chili pepper, chopped (optional)
Rice
- 2/3 cup of warm cooked rice
- Pinch of salt and pepper
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Pinch of sugar, optional
- 2 to 3 kkatnip leaves, Korean wild sesame leaves
Instructions
- Rinse kimchi in cold water and gently squeeze to get rid of excess water. Place in a mixing bowl and mix well with the sesame oil and sugar with your hand. Set aside. You can keep the water you washed kimchi to use later for kimchi jjigae.
- Combine well-drained tuna, mayo, salt, and pepper. Add chopped spicy chili to your taste. Set aside.
- Combine warm cooked rice with salt, pepper, sesame oil, sesame seeds, and sugar. Set aside.
- Lay the kimchi leaves flat on a work surface, roughly the size of the gim (nori) used for regular kimbap. Spread the seasoned rice evenly on top of the kimchi, leaving about 1 inch exposed at the top edge.
- Place kkatnip leaves flat on top of the rice and add the tuna mixture on top of the kkatnip. Roll the tuna mixture with kkatnip first. Place your thumbs under the kimchi to support and hold the filing tightly with the rest of your fingers. Start rolling the kimbap, give a little pressure and make it as tight as possible.
- Coat the kimchi tuna kimbap with extra sesame oil and slice it into 9 to 11 pieces. Sprinkle some sesame seeds, and enjoy!
- Prep Time: 15 mins
