Korean sandwiches with tuna and kimchi spread Recipe
These are simple sandwiches inspired by Korean convenience stores, where the shelves are full of ready-made buns and triangular tuna onigiri. Here, tuna is mixed with chopped kimchi, mayonnaise, and a bit of sesame to create a creamy, slightly spicy spread. Perfect for a quick breakfast, work lunch, or an evening snack before a TV show.
This recipe combines the creamy comfort of classic tuna salad with the spicy, tangy kick of kimchi, inspired by the grab-and-go sandwiches from Korean convenience stores. It’s quick to make, full of umami, and feels a bit more exciting than a standard sandwich.
Chef's tips
Make sure to squeeze the kimchi well so the spread doesn’t turn watery. Taste your kimchi first—if it’s very salty or sour, adjust the amount of salt and mustard in the spread. Lightly toasting the sesame seeds brings out their nutty flavor and makes a big difference in the final taste.
How to serve
Serve the sandwiches freshly assembled, cut in halves or quarters for easier eating. They work well as part of a lunchbox with some fresh fruit, a small salad, or a handful of crisps. For a more Korean-inspired set, serve with pickled radish or extra kimchi on the side.
Ingredients
- tuna in its own juice drained weight, from a can - 160 g
- kimchi finely chopped, well squeezed of its juice - 80 g
- mayonnaise - 3 tablespoon
- plain yogurt for a lighter texture - 1 tablespoon
- mustard mild or Dijon - 1 teaspoon
- white sesame seeds toasted in a dry pan - 1 tablespoon
- chives finely chopped - 2 tablespoon
- toast bread or other sandwich bread - 6 slice
- lettuce e.g. butterhead or iceberg - 6 leaf
- fresh cucumber cut into thin slices - 0.5 piece
- salt to taste - 0.25 teaspoon
- black pepper to taste - 0.25 teaspoon
Preparation
- Drain the tuna thoroughly, transfer it to a bowl, and mash it with a fork into smaller pieces.
- Squeeze excess juice out of the kimchi, chop it finely, and add it to the tuna.
- Add the mayonnaise, yogurt, mustard, toasted sesame seeds, and chopped chives to the bowl. Mix well until you get a smooth spread.
- Season the spread with salt and pepper, taste, and add more mayonnaise or yogurt if you want a creamier texture.
- If you like crunchy sandwiches, lightly toast the bread slices in a toaster or on a dry pan.
- Place a lettuce leaf on each slice of bread, add a few cucumber slices, and a generous portion of the tuna and kimchi spread. Cover with a second slice of bread, press gently, and cut the sandwich in half diagonally.
Storage
Samą pastę przechowuj w szczelnym pojemniku w lodówce i zużyj w ciągu 2 dni. Gotowych kanapek nie przechowuj długo, bo pieczywo zmięknie od nadzienia.
