Description
For the 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)
For the 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)
For the 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
Ingredients
- 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