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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 Save
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 Info (per serving)

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

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Filed under: My Recipes, Rice

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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