Tuna Kimbap (Chamchi Kimbap)
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4 to 5
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Calories
821 kcal
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Course
Main Course
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Cuisine
Korean
Tuna Kimbap (Chamchi Kimbap)
Description
This recipe for Tuna Kimbap provides detailed steps for preparing each main ingredient separately before combining them into rice rolls wrapped in gim (dried seaweed). Cucumbers are sliced into thin strips and salted to remove excess moisture. Eggs are lightly seasoned with salt and rice wine before being cooked into thin layers and sliced. Carrots are stir-fried briefly, and fish cakes are seasoned and cooked for flavor. The rice is mixed with sesame oil and salt for seasoning.
The tuna is drained thoroughly and combined with mayonnaise to create a moist, creamy filling element. These ingredients are layered on the seaweed sheets with pickled radish, burdock root, and optionally, perilla leaves. Using a bamboo mat helps roll and shape the kimbap tightly, preventing it from falling apart before slicing it into bite-sized pieces.
Tuna Kimbap offers a textural mix of soft rice, crisp vegetables, tender fish cake, and creamy tuna, accented by the nutty sesame oil and lightly pickled radish strips. It is typically eaten fresh or the next day, making it a convenient portable meal or snack.
Handling tips emphasize balancing filling amounts to avoid overstuffing the roll, which can cause breakage when slicing, and properly cooling and handling ingredients to maintain structure and texture.
Ingredients
MAIN
- 1 cucumber (English or Lebanese), (350g/ 12.3 ounces)
- 4 egg
- 3 carrot 320g / 11.3 ounces), julienned
- 2 heets fish cake 90g / 3.2 ounces), rinsed with hot water & thinly sliced, Korean
- 5 cups rice resulted from 2 cups of uncooked short or medium grain rice, cooked
- 7 trips yellow pickled radish (danmuji), cut into long strips if you didn’t buy the pre-cut version (available at a Korean / Japanese grocery store)
- 14 trips burdock root available at a Korean grocery store, seasoned, edible
- 555 g tuna 19.6 ounces), drained (3 cans of tuna each weighing 185 grams / 6.5 ounces, canned
- 1/4 cup mayonnaise
- 7 heets dried seaweed (gim / sushi nori)
- 7 to 14 perilla leaves (depending on its size, optional), rinsed
- 1 Tbsp sesame oil
- neutral cooking oil generic cooking oil
CUCUMBER SEASONING
- 1/2 Tbsp salt fine sea salt
EGG SEASONING
- 1/8 tsp salt fine sea salt
- 1 tsp rice wine (mirin)
FISH CAKE SEASONING
- 1 Tbsp soy sauce , regular
- 1/2 tsp sugar
RICE SEASONING
- 2 Tbsp sesame oil
- 1/2 tsp salt fine sea salt
Instructions
- Cut the cucumber into long strips and remove the seeds. Place on a plate, season with the salt (1/2 Tbsp fine salt) and mix well. Set aside.
- Break the eggs in a medium sized bowl and whisk them lightly. Add the egg seasoning (fine sea salt and rice wine) and mix them well. Preheat a pan and add a small dash of cooking oil. Add a thin layer (about one-third) of beaten egg and cook both sides well over low-medium heat. Transfer to a plate or cutting board and cool it down. Repeat until you cook up the whole batch of beaten egg.
- In a heated pan, add a small dash of cooking oil and cook the carrots over medium heat for about 2 to 3 mins. Transfer to a plate.
- Wipe the pan with some kitchen paper, add a dash of cooking oil and cook the fish cakes with the seasoning (soy sauce and sugar) over medium heat for about 2 minutes. Transfer to a plate.
- Stack the pan-fried eggs on top of each other, roll up, and thinly slice. Transfer to a plate.
- In a large bowl, mix the rice with the rice seasoning. Set it aside until it cools down.
- Squeeze the cucumber strips, yellow radish pickle, and seasoned edible burdock root to remove excess water. Transfer to a plate.
- Prepare a medium sized bowl and put the drained tuna. Add the mayonnaise and mix them well. Set it aside.
- Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.
- Place one dried seaweed sheet on the bamboo mat (shiny side facing down). Grab the rice (about tennis ball size) and put the rice on the seaweed sheet then spread it evenly and thinly to cover the seaweed, leaving about 5 cm / 2 inches gap at the top of the seaweed.
- Now fill the seaweed with the filing ingredients. Make sure that you evenly distribute the ingredients so that you don’t run out later. Place a perilla leaf (half if too big, two if too small), tuna on the middle of perilla leaves, then add one yellow radish pickle, and two burdock strips around it. Then pile up cucumber sticks, eggs omelette strips, fish cakes strips, and carrot sticks.Then hold the ingredients together with your hands and start rolling the seaweed. To glue the top end of the seaweed, apply a few drops of water to the gap left in Step 10. Alternatively, put a few grains of cooked rice into this gap. Finish rolling the seaweed and shape the roll by pressing down with a bamboo mat. Set the finished rolls aside.
- Repeat steps 10 to 11 with the remaining ingredients.
- Line up all the kimbap on a cutting board and coat the seaweed surface with some sesame oil (about 1 Tbsp). Slice the kimbap into bite-sized pieces. Serve with some yellow pickled radish or kimchi.
Notes
- Consume the kimbap on the day of preparation or the next day for best texture and freshness.
- Refrigerate kimbap in an airtight container and slice into bite-sized pieces just before serving to avoid drying out the rice.
- Use slightly cooled rice to prevent seaweed from becoming soggy and wrinkling.
- Avoid overfilling the ends of the roll, especially with tuna, to maintain shape and prevent filling from falling out.
- When rolling, press gently with the bamboo mat and hold fillings securely to keep the roll tight and prevent breakage during slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 5
Amount Per Serving
Calories 821 kcal
% Daily Value*
| Calories | 821kcal | 41% |
| Carbohydrates | 64g | 21% |
| Protein | 53g | 106% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 2261mg | 94% |
| Potassium | 697mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 8056IU | 161% |
| Vitamin C | 6mg | 7% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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