Tuna Kimbap ( Chamchi Kimbap, 참치김밥 ) is one of my favored kimbap. It has a savory preference and the smell from perilla leaves and tuna is equitable well balanced. It ’ randomness quite refreshing !
Tuna kimbap brings up the plot a bit from easy kimbap recipe. It ’ s decidedly worth trying it ! I hope you enjoy my tuna kimbap recipe !
Reading: Tuna Kimbap (Chamchi Kimbap)
P.S. Don ’ deoxythymidine monophosphate forget to check my early kimbap recipes excessively ! Bulgogi Kimbap and Inari Roll
Ingredients for Tuna Kimbap (Makes 7 rolls)
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 boil body of water ( about 1 hour ). Drain the urine, 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. 2. Beat one testis in a bowl. Fry the testis omelet in a pan and make the ‘ egg stick ’ by rolling it. ( It is better if you can make it thin. ) Do the lapp with remaining egg .
3. Cut the cancer 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 mix bowling ball. Add the rice seasoning. Mix them well .
6. Cook the carrots, gripe sticks and BBQ ham in a pan, individually, with a little oil. ( You can use un-cooked fillings, but I prefer cook ones. besides, 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. space 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 peak. You need to spread it thinly and fast, otherwise the seaweed plane gets inert. Leave the circus tent 10 % of the seaweed plane 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 besides a lot. )
9. Put the two perilla leaves in the concentrate of the rice. ( Facing each early ) then set two carrot sticks, 2-3 spinach leaves, some tuna, and mayonnaise on top. On top of these, place the crab stick, ham, burdock adhere, chicken radish, and testis 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 urine at the edge of the seaweed sheet, if it doesn ’ t stay ) .
11. Repeat step 8 to 10 with the remaining ingredients. Line up all kimbap on cutting board and paste some sesame petroleum onto the seaweed open. Slice kimbap into bitesize pieces. Serve .
Tuna Kimbap (Chamchi Kimbap)
Korean Tuna Kimbap (Chamchi Kimbap) Recipe
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Prep Time:
20
minutes
Cook Time:
30
minutes
Total Time:
50
minutes
Servings:
7
Calories:
243
kcal
Ingredients
MAIN
-
▢
7 sheets roasted seaweed
-
▢
3 1/2 cups steamed short grain rice
-
▢
250 gigabyte canned tuna , drained
-
▢
7 strips yellow pickled radish
-
▢
7 strips seasoned comestible burdock etymon
-
▢
7 sticks BBQ Kimbap ham ( available at a korean grocery store store )
-
▢
4 fake crab sticks
-
▢
4 eggs
-
▢
4 stalks spinach
-
▢
1/2 carrot
-
▢
14 perilla leaves
-
▢
some mayonnaise
-
▢
ticket 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 finely sea salt
Instructions
- Cut the roots off from the spinach, rinse it and parboil it in boil water ( about 1 minute ). Drain the water, squeeze out any surfeit water and put the spinach into a bowl. Add a few sprinkles of salt and a dart of sesame anoint on spinach then mix it well.
- Beat one egg in a bowl. Fry the egg omelet 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 sum of 8 sticks each, but we will only need 7 each from them.
- Cut the carrot into long sparse slices. Make 14 sticks of it. We will use 2 carrot sticks per kimbap.
- Put the rice into a blend stadium. Add the rice seasoning. Mix them well.
- Cook the carrots, crab sticks and BBQ ham in a pan, individually, with a fiddling oil. ( You can use un-cooked fillings, but I prefer cook ones. besides, when I cook these I prefer the order in the come 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 meet.
- place one seaweed sheet on the bamboo entangle. Put the rice on top. You need to spread it thinly and fast, differently the seaweed sheet gets boggy. 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 besides 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 sail to cover the ingredients, once you cover it then roll it. ( Paste some body of water at the edge of the seaweed tabloid, if it doesn ’ t lodge ).
- Repeat step 8 to 10 with the remaining ingredients. Line up all kimbap on cutting board and paste some sesame petroleum onto the seaweed surface. Slice kimbap into bitesize pieces. Serve.
Nutrition Info (per serving)
Calories:
243
kcal
|
Carbohydrates:
28
g
|
Protein:
16
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
100
mg
|
Sodium:
270
mg
|
Potassium:
146
mg
|
Vitamin A:
945
IU
|
Vitamin C:
0.7
mg
|
Calcium:
24
mg
|
Iron:
2.4
mg
The nutrition information shown is an estimate provided by an on-line nutrition calculator. It should not be considered a substitute for a professional dietician ’ south advice .
Tried this recipe ? I love hearing how you went with my recipes ! rate this recipe with a gloss below and tag me on Instagram @ MyKoreanKitchen
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