How to make ripe kimchi sushi with tuna mayo
I didn't put a lot of kimchi in it, but I still have a lot of ripe kimchi left. If you have a lot of ripe kimchi, you want to eat it, and if you put it in, it's so delicious that it has a deep taste.^^ You have to do well when you have it. Eat well when you have it Today, I made a delicious dish using ripe kimchi sushi. If ripe kimchi has a strong sour taste, soak it in water to reduce the sour taste and mix it with a little bit of sesame oil, sugar, and soy sauce, and Goddam has a deeply aged taste that kimchi cannot keep up with. If you wash the ripe kimchi and season it, it's delicious as a side dish, it's delicious as a ssambap, and it's delicious as a sushi with ripe kimchi. Making plenty of sushi becomes a useful side dish. The taste that was 2% lacking in ripe kimchi alone was filled with savory tuna mayo. It is a taste that combines the sweet and sour taste of sushi, the deep sour taste of ripe kimchi, and the savory taste of tuna mayo. It's a sushi that has a refreshing and deep taste even if you don't put raw fish on it, so I used to make it with my side legs whenever I made sushi, but today, aged sushi by aged kimchi for aged kimchi became the main character^^
2 serving
Within 90 minutes
Tina소울푸드
Ingredients
  • ripe kimchi
    1cup
  • instant rice
    2bowl
  • Wasabi
    little
  • brewed soy sauce
    1spoon
  • Water
    1spoon
  • Water
    little
  • ripe kimchi
    1/2ea
  • brewed soy sauce
    2spoon
  • Sesame oil
    2spoon
  • Sugar
    1spoon
  • Sesame
    little
  • canned tuna
    1ea
  • Mayonnaise
    2spoon
  • Cheongyang red pepper
    1ea
  • Vinegar
    3ts
  • Sugar
    2ts
  • Salt
    1ts
Cooking Steps
STEP 1/15
Shake off the ripened kimchi and wash it.
STEP 2/15
Soak ripe kimchi in water for about an hour to remove the salty and sour taste. If it is very sour, let it soak for about 2 hours. Please change the water once or twice in the middle.
STEP 3/15
Cut off the bottom of the ripe kimchi and squeeze the water with both hands.
Add sesame oil, soy sauce, and sugar to the ripe kimchi and mix them well.
STEP 4/15
Sieve the oil out of the tuna can and squeeze the remaining oil with a spoon.
STEP 5/15
Add mayonnaise and hot pepper and mix.
STEP 6/15
Add 2 pieces of kelp and cook rice.
STEP 7/15
When the rice is hot, pour in the sweet vinegar and mix well with a spatula.
STEP 8/15
Put on disposable plastic gloves and put some cold water on it
STEP 9/15
Please squeeze the rice together. If it's slightly covered with cold water and clumped together, the rice grains don't stick.
STEP 10/15
Please put wasabi on the rice grains.
STEP 11/15
Put tuna mayo on it, please. If you put tuna mayo and wrap it with kimchi, it's convenient to eat.
STEP 12/15
Cut the kimchi roughly into half the size of the palm of your hand and cut the side of the kimchi about 3-4mm so that it looks like a leaf texture, so that the stem vein in the middle comes out a little. Even if the size or shape of the ripe kimchi is not correct, wrap the rice around the back and organize it well, and wrap the kimchi around it to get the shape.
STEP 13/15
Wrap the rice grains with kimchi and shape them well.
STEP 14/15
They cut radish sprouts on top of ripe kimchi sushi.
STEP 15/15
Put 1 spoon of water in brewed soy sauce and dip it in brewed soy sauce.
Soak ripe kimchi in water for about an hour to remove the salty and sour taste. If it is very sour, let it soak for about 2 hours. Please change the water once or twice in the middle.
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