Tuna Kimbap (Chamchi Kimbap) 5 from 4 votes

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20 mins 30 mins 50 mins
 
Korean Tuna Kimbap (Chamchi Kimbap) Recipe

Course: Main
Cuisine: Korean
Servings: 7
Calories: 243 kcal
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
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.
2. 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.
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.)
7. Place all the kimbap ingredients near ‘kimbap rolling station’. This makes it easy to assemble.
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.

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