Sung Si Kyung's Aged Kimchi Tuna Gimbap
Gimbap rolled with washed aged kimchi seasoned with perilla oil and sugar instead of seaweed, filled with savory tuna mayo
Ingredients needed 2 servings
Recipe
Cooking tips
- If the aged kimchi is too sour, increase the amount of sugar to gently neutralize the sourness.
- Thinly julienned onion is a key point that cleanly cuts through the richness of the tuna mayo.
- When slicing the gimbap, do not press the knife; use a sawing motion to keep the shape intact.
Recommended for
- Those who want to make a simple yet special one-bowl meal using leftover aged kimchi and canned tuna.
- Those who want to enjoy a crunchy and savory premium gimbap without seaweed.
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