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Tunisia, Middle East and Africa · Brik

Kimchi Tuna Mayo Brik

Korean tuna mayo meets Tunisian brik: stir-fried kimchi, tuna mayo and stretchy mozzarella wrapped around an egg and fried shatteringly crisp.

ServingsServes 2
Total cooking time28 min
DifficultyMedium
About servingsThe yolk comes out runny. For young children, pregnant women, older people or anyone with a weakened immune system, break the yolk into the filling or fry 1 to 2 minutes longer until fully set. Hot oil can cause serious burns: keep children well away.

Method

  1. Squeeze the kimchi firmly to remove its juice and chop it into 1 cm pieces. Heat the sesame oil in a 20 cm pan, add the kimchi and sugar and stir-fry on medium heat for to mellow the sourness and drive off moisture, then spread on a plate to cool.

    Add in this stepWell-fermented napa cabbage kimchi 60 gToasted sesame oil 1 tspSugar ½ tsp

    medium heat

  2. Squeeze as much oil as possible from the tuna and mix it with the mayonnaise, sliced scallions, cooled kimchi and mozzarella. The filling only needs to just hold together; too much mayonnaise leaks out in the frying.

    Add in this stepCanned tuna in oil, drained 60 gMayonnaise 1 tbspScallions (spring onions) 10 gShredded mozzarella 30 g

  3. Pour the frying oil about 1 cm deep into a 24 cm pan and heat on medium-high heat for to 175 °C; a cube of bread should turn golden in about 40 seconds. Keep water away and don't leave the pan while frying.

    Add in this stepOil for frying (sunflower or similar) 450 ml

    medium-high heat

  4. Assemble each one just before frying. Lay a pastry sheet on a large plate, spread the filling in a ring on one half and make a hollow in the middle. Pour in an egg cracked into a cup, fold over into a half-moon and press the edges to seal.

    Add in this stepBrik pastry sheets (about 30 cm rounds; or 2 large spring roll wrappers layered) 2Eggs 2

  5. Slide the brik into the oil and fry on medium-high heat for in total, turning once and spooning oil over the top, until golden on both sides. Fry one at a time, ×2.

    medium-high heat

  6. Drain on a rack for 30 seconds, sprinkle with sesame seeds and serve straight away. Cut in half and the yolk and stretchy cheese run out together.

    Add in this stepToasted sesame seeds ½ tsp

Cook's tip

Sourer, older kimchi tastes best here, but always stir-fry it to drive off moisture or the pastry goes soggy. For more heat, add a pinch of gochugaru or serve with sriracha mayo.

Cooking it at camp

Make the kimchi and tuna mayo filling at home and keep it in the cooler. At the campsite it's safer to use a wide pan with just 5 mm of oil over medium heat and fry each side like a pan-fry.