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Tuna Kimbap (Chamchi Kimbap)

Delicious and savory Korean tuna kimbap / tuna gimbap recipe! 
Tuna Kimbap | MyKoreanKitchen.com

Tuna Kimbap (Chamchi Kimbap, 참치김밥) is one of my favorite kimbap. It has a savory taste and the smell from perilla leaves and tuna is just well balanced. It’s quite refreshing!

Tuna kimbap brings up the game a bit from easy kimbap recipe. It’s definitely worth trying it! I hope you enjoy my tuna kimbap recipe!

P.S. Don’t forget to check my other kimbap recipes too! Bulgogi Kimbap and Inari Roll

Ingredients for Tuna Kimbap (Makes 7 rolls)

Tuna Kimbap Ingredients

Main

  • 7 roasted seaweed sheets
  • 3 1/2 cups steamed short grain rice
  • 250g canned tuna, drained
  • 7 yellow pickled radish strips
  • 7 long sticks seasoned edible burdock root
  • 7 sticks BBQ Kimbap ham (available at a Korean grocery store)
  • 4 imitation crab sticks
  • 4 eggs
  • 4 stalks spinach
  • 1/2 medium carrot
  • 14 perilla leaves, rinsed
  • Some mayonnaise
  • fine sea salt
  • sesame oil

Rice seasoning (mix these in a bowl)

  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp fine sea salt

How to Make Tuna Kimbap

1. Cut the roots off from the spinach, rinse it and parboil it in boiled water (about 1 minute). Drain the water, squeeze out any excess water and put the spinach into a bowl. Add a few sprinkles of salt and a dash of sesame oil on spinach then mix it well.

Tuna Rolls (Chamchi Kimbap in Korean) prep12. Beat one egg in a bowl. Fry the egg omelette in a pan and make the ‘egg stick’ by rolling it. (It is better if you can make it thin.) Do the same with remaining egg.
Tuna Rolls (Chamchi Kimbap in Korean) rolling the eggs

3. Cut the crab sticks and rolled eggs in half – length ways. They will give you a total of 8 sticks each, but we will only need 7 each from them.

4. Cut the carrot into long thin slices. Make 14 sticks of it. We will use 2 carrot sticks per kimbap.

5. Put the rice into a mixing bowl. Add the rice seasoning. Mix them well.

6. Cook the carrots, crab sticks and BBQ ham in a pan, separately, with a little oil. (You can use un-cooked fillings, but I prefer cooked ones. Also, when I cook these I prefer the order in the following picture, that way I can use one pan without washing it in between.)

Tuna Rolls (Chamchi Kimbap in Korean) prep2

7. Place all the kimbap ingredients near ‘kimbap rolling station’. This makes it easy to assemble.

How to Make Tuna Kimbap

8. Place one seaweed sheet on the bamboo mat. Put the rice on top. You need to spread it thinly and fast, otherwise the seaweed sheet gets soggy. Leave the top 10% of the seaweed sheet 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.)

9. Put the two perilla leaves in the centre of the rice. (Facing each other) Then place two carrot sticks, 2-3 spinach leaves, some tuna, and mayonnaise on top. On top of these, place the crab stick, ham, burdock stick, yellow radish, and egg stick (all one each).

10. Lift the bottom end of the seaweed sheet to cover the ingredients, once you cover it then roll it. (Paste some water at the edge of the seaweed sheet, if it doesn’t stick).

11. Repeat step 8 to 10 with the remaining ingredients. Line up all kimbap on cutting board and paste some sesame oil onto the seaweed surface. Slice kimbap into bitesize pieces. Serve.

Tuna Rolls (Chamchi Kimbap in Korean)2


Tuna Kimbap (Chamchi Kimbap)

Korean Tuna Kimbap (Chamchi Kimbap) Recipe
5 from 4 votes
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 7
Calories: 243kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 7 sheets roasted seaweed
  • 3 1/2 cups steamed short grain rice
  • 250 g canned tuna , drained
  • 7 strips yellow pickled radish
  • 7 strips seasoned edible burdock root
  • 7 sticks BBQ Kimbap ham (available at a Korean grocery store)
  • 4 imitation crab sticks
  • 4 eggs
  • 4 stalks spinach
  • 1/2 carrot
  • 14 perilla leaves
  • some mayonnaise
  • fine sea salt
  • sesame oil

RICE SEASONING (MIX THESE IN A BOWL)

  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp rice vinegar
  • 1/2 tsp sugar
  • 1/4 tsp fine sea salt

Instructions

  • Cut the roots off from the spinach, rinse it and parboil it in boiled water (about 1 minute). Drain the water, squeeze out any excess water and put the spinach into a bowl. Add a few sprinkles of salt and a dash of sesame oil on spinach then mix it well.
  • Beat one egg in a bowl. Fry the egg omelette in a pan and make the ‘egg stick’ by rolling it. (It is better if you can make it thin.) Do the same with remaining egg.
  • Cut the crab sticks and rolled eggs in half – length ways. They will give you a total of 8 sticks each, but we will only need 7 each from them.
  • Cut the carrot into long thin slices. Make 14 sticks of it. We will use 2 carrot sticks per kimbap.
  • Put the rice into a mixing bowl. Add the rice seasoning. Mix them well.
  • Cook the carrots, crab sticks and BBQ ham in a pan, separately, with a little oil. (You can use un-cooked fillings, but I prefer cooked ones. Also, when I cook these I prefer the order in the following picture, that way I can use one pan without washing it in between.)
  • Place all the kimbap ingredients near ‘kimbap rolling station’. This makes it easy to assemble.
  • Place one seaweed sheet on the bamboo mat. Put the rice on top. You need to spread it thinly and fast, otherwise the seaweed sheet gets soggy. Leave the top 10% of the seaweed sheet 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.)
  • Put the two perilla leaves in the centre of the rice. (Facing each other) Then place two carrot sticks, 2-3 spinach leaves, some tuna, and mayonnaise on top. On top of these, place the crab stick, ham, burdock stick, yellow radish, and egg stick (all one each).
  • Lift the bottom end of the seaweed sheet to cover the ingredients, once you cover it then roll it. (Paste some water at the edge of the seaweed sheet, if it doesn’t stick).
  • Repeat step 8 to 10 with the remaining ingredients. Line up all kimbap on cutting board and paste some sesame oil onto the seaweed surface. Slice kimbap into bitesize pieces. Serve.

Nutrition

Calories: 243kcal | Carbohydrates: 28g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 270mg | Potassium: 146mg | Vitamin A: 945IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 2.4mg
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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26 thoughts on “Tuna Kimbap (Chamchi Kimbap)”

  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. 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!

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

  5. 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.

  6. 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?

  7. 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.

  8. 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.

  9. 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.

  10. 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. 😀

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

  11. 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?

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