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?

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.

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

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.

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.

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.