Tuna Rolls (Chamchi Kimbap)

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Tuna Rolls (Chamchi Kimbap in Korean)3

Chamchi Kimbap (참치김밥) is my favourite type of Kimbap. It has a savory taste and the smell from perilla leaves (Ggaennip, 깻잎) and tuna is just well balanced. I haven’t made it myself until today though, I did a pretty good job I think. I have learnt well from Kimgane. :D

Ingredients for 7 rolls (it serves 4 people)

Tuna Rolls (Chamchi Kimbap in Korean) ingredients1

Main ingredients

  • Laver 7 sheets
  • 4½ cups of steamed short grain rice
  • Tuna 250g
  • 7 yellow pickled radish strips
  • 7 long sticks of seasoned edible burdock root
  • 7 sticks of BBQ Kimbap ham (Kimbap ham is made for Kimbap. It is easy to slice.)
  • 4 crab sticks
  • 4 eggs
  • 4 stalks of spinach
  • 1/2 a medium carrot
  • 14 perilla leaves
  • Some mayonnaise

Seasoning (mix these in a bowl)

  • Sesame oil – 1tbsp
  • Salt – 1/2 tsp
  • Sugar – 1 tsp (I used dark brown sugar, the only sugar I have in my kitchen)
  • Vinegar – 1tbsp

Prep

  • Cut the roots off from the spinach, rinse it and parboil it in boiled water. (For 1 minute)
  • Drain the water, and put the spinach into a bowl. Add 2 sprinkles of salt and 1 dash of sesame oil on the spinach then mix it well.
Tuna Rolls (Chamchi Kimbap in Korean) prep1
  • Beat one egg in a bowl. Fry the egg in a pan and make the egg stick by rolling it. (it rolls well when it is 60-70% cooked) Repeat this with the rest of the eggs.
Tuna Rolls (Chamchi Kimbap in Korean) rolling the eggs
  • Cut the crab sticks and egg rolls in half. (Length ways, they will give you a total of 8 sticks each, but we will need only 7 each from them. So you can have spare ones if you are hungry.)
  • Cut the carrot into long thin slices. Make 14 sticks of it. We will use 2 carrot sticks per Kimbap.
  • Take out the rice from the rice cooker or pot. Add 1/2 of the seasoning on the rice. Mix it well. (The rice needs to be cooled down a little bit.)
  • Cook the carrots, crab sticks and BBQ ham in a pan with a little oil. (You can use un-cooked fillings, but I prefer cooked ones. When I cook these I prefer the order in the following picture, that way I can use one pan without washing it.)
Tuna Rolls (Chamchi Kimbap in Korean) prep2
  • Rinse the perilla leaves.
  • Put all the ingredients on one or two plates (depends on the size of the plate). It makes organized rolling.

Rolling

Tuna Rolls (Chamchi Kimbap in Korean) Making process
  1. Place one laver on the bamboo mat.
  2. Put the rice on the laver. You need to spread it thinly and fast, otherwise the laver get soggy. Leave the top 10% of the laver empty. (To spread the rice, I use my fingers and rice spatula. Have a bowl of cold water next to you to rinse your finger tips when the rice sticks on your fingers too much.)
  3. Put the two perilla leaves in the centre of the rice. (Facing each other)
  4. Put two carrot sticks, 2-3 spinach leaves, some tuna, mayonnaise on top.
  5. On top of that put the crab stick, ham, burdock stick, yellow radish, and egg stick (all one each).
  6. Lift the bottom end of the laver to cover the ingredients, once you cover it then roll it. (Paste some water at the edge of the laver, if it doesn’t stick).
  7. Once you have made rolls, paste the other half of the seasoning onto the laver surface and slice them.
  8. Serve it on the plate.
Tuna Rolls (Chamchi Kimbap in Korean)1

My chamchi Kimbap was very delicious, like some luxurious Kimbap restaurant. It was also cheaper to make 7 rolls of chamchi Kimbap myself than buying them from a Kimbap shop, because 1 chamchi kimbap is 2500 won at Kimgane, so I made 17,500 won (US $18.40) worth of Kimbap today for less than half the cost for the ingredients. What a bargain!

I hope you enjoy having this chamchi Kimbap.

Tuna Rolls (Chamchi Kimbap in Korean)2

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Tuna Rolls (Chamchi Kimbap)
 
Author:
Recipe type: Main
Cuisine: Korean
Serves: 3 to 4
Ingredients
  • Laver 7 sheets
  • 4½ cups of steamed short grain rice
  • Tuna 250g
  • 7 yellow pickled radish strips
  • 7 long sticks of seasoned edible burdock root
  • 7 sticks of BBQ Kimbap ham (Kimbap ham is made for Kimbap. It is easy to slice.)
  • 4 crab sticks
  • 4 eggs
  • 4 stalks of spinach
  • ½ a medium carrot
  • 14 perilla leaves
  • Some mayonnaise
  • Seasoning (mix these in a bowl)
    -Sesame oil – 1tbsp
    -Salt – ½ tsp
    - Sugar – 1 tsp (I used dark brown sugar, the only sugar I have in my kitchen)
    - Vinegar – 1tbsp
Instructions
Prep
  1. Cut the roots off from the spinach, rinse it and parboil it in boiled water. (For 1 minute)
  2. Drain the water, and put the spinach into a bowl. Add 2 sprinkles of salt and 1 dash of sesame oil on the spinach then mix it well.
  3. Beat one egg in a bowl. Fry the egg in a pan and make the egg stick by rolling it. (it rolls well when it is 60-70% cooked) Repeat this with the rest of the eggs.
  4. Cut the crab sticks and egg rolls in half. (Length ways, they will give you a total of 8 sticks each, but we will need only 7 each from them. So you can have spare ones if you are hungry.)
  5. Cut the carrot into long thin slices. Make 14 sticks of it. We will use 2 carrot sticks per Kimbap.
  6. Take out the rice from the rice cooker or pot. Add ½ of the seasoning on the rice. Mix it well. (The rice needs to be cooled down a little bit.)
  7. Cook the carrots, crab sticks and BBQ ham in a pan with a little oil. (You can use un-cooked fillings, but I prefer cooked ones. When I cook these I prefer the order in the following picture, that way I can use one pan without washing it.)
  8. Rinse the perilla leaves.
  9. Put all the ingredients on one or two plates (depends on the size of the plate). It makes organized rolling.
Rolling
  1. Place one laver on the bamboo mat.
  2. Put the rice on the laver. You need to spread it thinly and fast, otherwise the laver get soggy. Leave the top 10% of the laver empty. (To spread the rice, I use my fingers and rice spatula. Have a bowl of cold water next to you to rinse your finger tips when the rice sticks on your fingers too much.)
  3. Put the two perilla leaves in the centre of the rice. (Facing each other)
  4. Put two carrot sticks, 2-3 spinach leaves, some tuna, mayonnaise on top.
  5. On top of that put the crab stick, ham, burdock stick, yellow radish, and egg stick (all one each).
  6. Lift the bottom end of the laver to cover the ingredients, once you cover it then roll it. (Paste some water at the edge of the laver, if it doesn’t stick).
  7. Once you have made rolls, paste the other half of the seasoning onto the laver surface and slice them.
  8. Serve it on the plate.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. I tried kimbad but adjust the recipe for what i only in my kitchen it turns out wonderful and now always excited to make more korean food… :)

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  3. Just made my first kimbap!
    :)
    Did not slice it just yet, but it looks fine so far.
    Thanks for the recipe:)

  4. Thank you for this recipe. It caught my attention when I searched how to make kimbap. I have been craving this all day and can’t wait to try it when I get home. Love your site also. Will be trying more of your recipes!

  5. This is awesome! Thanks for sharing. =) The place where I buy kimbap sells for around $5 a roll! This will definitely save me money.

  6. Mei Qing says:

    I wondered if I could keep the kimbap in the fridge and be eaten the next day. What i mean is (for example)….. I wanted to make kim bap for my breakfast the next day. So instead of making kim bap at morning…can I make it at the night before and store it in the fridge. It will be convenient but will the taste run?

    • Hi Mei,

      I sometimes make Kimbap for dinner and have some leftover for lunch as well. But for leftovers, I cut them just before I am about to eat to minimise the dryness of rice. Just a warning though, the rice will be still a bit dry even if you cut them just before you eat it.

  7. I really wanna try it o(T.T)O~ , the thing is i don’t have [yellow pickled radish strips] i guess the taste is missin’ ~/(_o_;)\~

  8. Haelim says:

    I haven’t had the chance to make this yet, however I was wondering if you had a recipe for kimchi kimbap. I don’t know the combinations of certain ingredients with the kimchi so it never comes out the way I want it to. Do you think you can help me?

  9. Lucas Kajok says:

    Hi Sue

    Me again! This is the 3rd time I’ve made them and have improved a lot with rolling them, trying to master it. I’ve been mixing the mayonnaise into the tuna to help it stick together (less chance of it falling out of the ends) and it cuts out one step of squeezing the mayonnaise along the tuna roll. Our son (almost 3yrs) loves these and can eat 1 whole tuna roll without a problem….he loves your recipe.

  10. Hi Lucas Kajok,

    I really love tuna rolls and believe me! it wasn’t very easy to roll the first time for me too. Same as hoddeok. The first hoddeok I made wasn’t very good looking either. Anyway, it’s good to hear that you and your husband both liked it.

  11. Lucas Kajok says:

    Sue,

    I’ve never had the courage to make these until I saw your beautiful pictures. I had most of the ingredients to make the Chamchi Kimbap, they were delicious. My husband isn’t too fond of the seaweed taste but he said they were Good! The first one was too full, not a success. The rest I put less in them and I found it much easier to roll them. We’ll be having these again real soon. Great recipe. Thank You.

  12. Kat, Thank you.

    Equinox, it does remind me of a picnic too. :)

    baobaighost, Thanks for your compliments. I am still learning it too.
    I was confused about bulgogi, when Koreans say bulgogi, most of the time, it is marinated beef. “Bulgogi” means baked marinated meat, so it can be used with other kinds of meat (according to a Korean encyclopedia). When it is beef, we specify it as so-bulgogi (“so” means cow), when it is pork, we call it Dwaeji-bulgogi.

    tigerfish, it might look a bit complicated, but once you get used to it, it is quite simple. :) You should try making this meal with your tuna. :D

    Cat, Thank you. I hope it turns out well for you. :)

  13. Yum! Chamchi gimbap! Thanks for the great recipe! Your rolls look great. I can’t wait to try this!

  14. Hey, good job! Lots of patience there. I just bought my tuna and guess will only make sandwiches from it.

  15. baobaighost says:

    Your kimbap looks very pretty. I made vegetable kimbap the other day and it turned out very well. Thanks for your recipe. Kimbap becomes one of my favorite food for lunch. I really think you have a lot of cooking talent after I try your recipes.

    There is one thing I would like to ask is if koreans use pork to make bulgogi. Do they still call bulgogi or there is some other names for it?

  16. Every time I see kimbap, it just reminds me of picnic.
    Your kimbap is so nicely done. Fancy giving Kimgane a run for their money?

  17. Your sushi is rolled so nicely and I love all the ingredients you put into it!

Trackbacks

  1. […] maybe you couldn’t if you haven’t lived here ;)  Yubuchobap – DEEELISHHH!!; cham-chi kimbap – my favorite kind of kimbap; tteokbokki – SPICY!!!; Tok – some filled with honey, some […]

  2. […] ordered two of my favorite dishes, cheese ramen and chamchi kimbap. When Mark’s cousin saw my food she giggled. “What’s so funny?” I asked. […]

  3. [...] followed this recipe. That’s a site I regularly visit for Korean recipes! Anyway, let the pictures do the [...]

  4. [...] that uses all cooked ingredients and therefore keeps longer than Japanese sushi. I followed this basic recipe over at My Korean Kitchen; I didn’t follow it to the letter though as you can see from the [...]

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