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This Man's Cook's Old Kimchi Tuna Gimbap

A delicious gimbap made by mixing well-squeezed old kimchi with sesame oil and pairing it with a savory spicy green chili tuna mayo filling.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Squeeze the old kimchi as dry as possible—this prevents moisture from seeping into the gimbap over time, avoiding sogginess.
  • Remove all oil from the tuna cans thoroughly; this ensures the mayo mixture stays smooth and doesn’t become greasy or thick.
  • When placing the old kimchi on the seaweed, cross the stems and leafy parts to ensure even distribution of flavor and texture throughout the roll.

Recommended for

  • Those looking for a simple yet delicious alternative to traditional gimbap with complex ingredients.
  • Fans of the perfect match between crunchy old kimchi and a rich, spicy green chili tuna mayo.
  • Home cooks wanting to use up leftover old kimchi in a fresh, tasty meal.

Shop ingredients on Coupang(Ad)

old kimchituna canperilla leavesgreen chili peppersgimbap seaweed sheets

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