Description
Make flavorful Spicy Tuna Kimbap (Chamchi Kimbap) quickly. This recipe focuses on a simple, spicy tuna filling perfect for lunch or snacks.
Ingredients
Scale
- 4 sheets dried seaweed (gim/nori)
- 3 cups cooked short-grain white rice, slightly warm
- 1 tablespoon sesame oil for rice
- 1 teaspoon salt for rice
- 1 (5 ounce) can tuna in water, drained well
- 3 tablespoons mayonnaise
- 1 tablespoon Gochujang (Korean chili paste)
- 1 teaspoon sugar
- 1 teaspoon sesame oil for filling
- 1/2 cup finely shredded carrot
- 1/2 cup pickled radish (danmuji), cut into strips
- 1/2 cup cooked spinach, squeezed dry
Instructions
- Prepare the rice: In a bowl, mix the warm rice with 1 tablespoon sesame oil and 1 teaspoon salt until evenly seasoned. Set aside.
- Make the spicy tuna filling: In a separate bowl, combine the drained tuna, mayonnaise, Gochujang, 1 teaspoon sugar, and 1 teaspoon sesame oil. Mix until fully combined.
- Prepare the vegetables: Ensure the carrots are shredded, and the pickled radish and spinach are cut into strips appropriate for rolling. Squeeze excess water from the spinach.
- Assemble the kimbap: Lay one sheet of seaweed, shiny side down, on a bamboo rolling mat. Spread about 3/4 cup of the seasoned rice evenly over the seaweed, leaving a 1-inch border at the top edge.
- Layer the fillings: Arrange a line of the spicy tuna filling across the center of the rice. Place strips of carrot, pickled radish, and spinach next to the tuna filling.
- Roll the kimbap: Moisten the top edge of the seaweed lightly with water to help seal. Lift the edge of the mat closest to you and roll the ingredients tightly away from you, pressing gently to keep the roll compact.
- Seal and finish: Once rolled, press the seam firmly. Brush the outside of the finished roll lightly with sesame oil.
- Slice and serve: Using a sharp, slightly damp knife, slice the roll into bite-sized pieces (about 1 inch thick). Serve immediately or pack for later.
Notes
- For easier slicing, wrap the finished roll tightly in plastic wrap for 5 minutes before cutting.
- If you prefer less spice, reduce the Gochujang amount or substitute with tomato paste for a milder flavor.
- You can substitute the spinach with blanched zucchini or use imitation crab meat instead of tuna for a variation.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Main Course
- Method: Rolling
- Cuisine: Korean
Nutrition
- Serving Size: 6 pieces
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 30