Seaweed rice rolls with tuna

Chamchi-gimbap 참치김밥

It’s a delicious korean food that I know you will love.

When I was in America 10 years ago, I made gimbap for a potluck party. One Ukrainian lady was eating my gimbap, but peeling off the “black paper.” She thought that it was real paper, and she only wanted to eat the delicious stuff inside!

I make 2 kinds of gimbap in this video, so be sure to watch until the end for special bonus footage.


Directions (2-3 servings)

  1. Prepare about 5-6 cups of cooked rice in a large bowl
  2. Make your mixing sauce by mixing up ½ tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear
  3. Mix rice with the mixing sauce and stir it evenly. Set it aside for now.

Prepare a large plate to arrange all ingredients for gimbap

  1. Make seasoned tuna flakes
    1. Open a can of tuna and remove the oil or water. Put it on a heated pan and drizzle some sesame oil over it. Toss it and cook it for 2 minutes
    2. Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.
    3. Keep stirring for another 3 minutes.
    4. Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds.
  2. Place 3 yellow radish pickle strips on the plate.
  3. Place 3 pieces of crab meat on the plate.
  4. Slice an avocado and place it on the plate.

Let’s roll gimbap!

  1. Place a sheet of seaweed(“kim”) on the bamboo mat and evenly spread a layer of rice in the center of it.
  2. Place 2-3 spoons of seasoned tuna flakes on top of the layer of rice. Add a yellow radish pickle strip, some avocado, and a red crab meat strip.
  3. Roll it up gently using the bamboo mat.
  4. Remove the bamboo mat and cut the roll into pieces about 2 cm thick and place it on a plate

*tip: prepare a wet cloth or paper towel to wipe the knife while cutting, it will make it slice easier.

Fillings for Kimchi gimbap

If you want to make kimchi gimbap, instead of tuna gimbap, mix the following ingredients and use them instead of tuna:

½ cup of chopped Kimchi, ½ tbs of hot pepper paste, 1 ts sugar, ½ tbs of sesame oil, ½ tbs of sesame seeds, and 1 chopped green onion.



  1. KaeTee Boston My profile page joined 3/14
    Posted March 21st, 2014 at 9:39 pm | # |

    The first time I made kimbap, I discovered that a REALLY SHARP knife is critical. I love it and oddly enough, my 12 year old son loves it too. I’ve made it with canned tuna and avocado and also with imitation crab/fried egg/cucumber/carrot.

  2. answjd26 Powder Springs, GA My profile page joined 2/14
    Posted February 3rd, 2014 at 5:18 pm | # |

    Maangchi!! I have a question about the seaweeds. When I purchased seaweeds only for making korean sushis, they were bit dry. I decided to make it then seaweeds turned out to be not to soft to chew. Do I have to roast them first in order to make it?

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2014 at 11:21 am | # |

      You can either roast the gim or not before making gimbap (kimbap). I usually roast gim slightly before making gimbap. Good luck!

  3. NatSuarez USA My profile page joined 10/13
    Posted December 11th, 2013 at 2:12 pm | # |

    Dear Maangchi,
    Thanks to you I learned how to make and roll kimbap! I love kimbap it’s sooo delicious!
    Yesterday I made this kimchi kimbap using your recipe. It was awesome awesome! Love the spicy and sweet combination :) I also made japchae to eat it with this. Is it strange combination? :) lol
    Thank you for the recipes! delicious!

  4. maira Karachi,Pakistan My profile page joined 11/13
    Posted November 15th, 2013 at 8:48 am | # |

    Dear maangchi its my first time using any WordPress I have a question I am from country Pakistan near India unfortunately in my country I cant find seaweed sheets so what else I can use please reply its my first time

  5. MikaG United States My profile page joined 6/13
    Posted June 20th, 2013 at 2:11 pm | # |

    I love the korean tuna in the kimchi sauce that my local Korean market used to sell. They said that the FDA no longer allows it to be sold in the U.S. I’m not sure about any of that except that I can’t find it anywhere any longer. Do you have a recipe on how to make your tuna spicy and yummy like the canned version? Thanks! Mika

  6. avriee Singapore My profile page joined 6/13
    Posted May 31st, 2013 at 11:14 pm | # |

    Hi Maangchi, just wondering for the quantity of 3 cups of cooked rice, how many grams are they? Thank you so much for the confirmation :)

  7. hamtaz North Carolina My profile page joined 2/13
    Posted May 22nd, 2013 at 1:41 am | # |

    Hi Maangchi…
    Thanks to you I now make great kimchi! I love Korean food and have found your website recipes and YouTube videos a tremendous resource. THANK YOU!!! for taking the time to share your great knowledge!
    If you ever plan a trip to North Carolina it would be a great pleasure to meet you.
    Again, thank you,

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2013 at 10:12 am | # |

      Hi John,
      Thanks a lot for your nice message! Yes I always want to meet my readers no matter where they live. I’d like to see what they look like and I’d like to hear their funny stories about their cooking. See you someday! : )

  8. inspirational food porterville My profile page joined 4/13
    Posted April 8th, 2013 at 5:23 pm | # |

    Hi maangchi!

    I wanted to know if you wet the seaweed plant first before adding all the ingredients??
    Thank you

  9. Neza2214 United States My profile page joined 11/12
    Posted January 3rd, 2013 at 7:37 pm | # |

    I live for kimchi fried rice, so when I make the kimchi kimbap can I use bacon or cooked pork belly? Or is it best to eat with just the kimchi?

  10. Angel78Green Chicago My profile page joined 9/12
    Posted September 23rd, 2012 at 8:18 pm | # |

    You have the best recipes. Ever since my father passed away. A few years back. It’s been really hard finding places that make korean foods like my dad did. My mother’s not korean so she rarely makes korean food anymore. Thank god I found your site, now I eat Korean food everyday and its just like my dad used to make and more. Thanks sooooo much for these recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted September 24th, 2012 at 8:09 pm | # |

      Thank you for sharing the touching story about your dad! He must be very proud of you in heaven! Cheers!

  11. daphneseraph Ireland My profile page joined 9/12
    Posted September 16th, 2012 at 10:00 am | # |

    Hi Maangchi.

    Can I mix sushi rice with the normal long grain rice to get them sticky? I have a lot of long grain rice left and don’t wanna waste it.

    Hope to hear from you soon!

  12. DancesInGarden Canada My profile page joined 8/12
    Posted August 24th, 2012 at 6:21 pm | # |

    I have made this twice now. The first time, I used japanese nori and I did not have the pickled radish (I used home made mild kimchi instead). It was good, but the nori was too chewy. I found korean roasted seasoned laver sheets and used those today. What a difference! The texture is altogether different – much more delicate. I also found pickled radish but it was sweeter than I expected so I used kimchi again. AWESOME. Thank you for the inspiration to try something different! I don’t like sushi, but I LOVE kim bap!

  13. makemequiche DC My profile page joined 5/12
    Posted August 6th, 2012 at 5:21 pm | # |

    This is excellent! The tuna flakes really made it!

  14. raeganlady NJ My profile page joined 11/11
    Posted July 12th, 2012 at 12:26 pm | # |

    I like to mix the tuna with a bit of sirachi and, nice and spicy for me!!

  15. Niemamiejsca Poznań, Poland My profile page joined 2/12
    Posted June 30th, 2012 at 7:33 am | # |

    I just made a two bars of this Kimbap. It’s SO delicious! I can’t cut it well, so i ate this like a bar.

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2012 at 9:36 am | # |

      Bar kimbap! Isn’t it a convenient and easy way to make a quick lunch? Just rolling some rice in kim with kimchi or whatever side dish you have in the fridge. yum!

  16. She-Ryn Malaysia My profile page joined 12/11
    Posted December 11th, 2011 at 4:58 am | # |

    May I know what can make the rice didn’t stick together?cos when i tried to slice it,all the rice seems to fall apart :(

    • Maangchi New York City My profile page joined 8/08
      Posted December 11th, 2011 at 5:03 am | # |

      I think you used long grain rice. You will have to use short grain rice (sushi rice) which is stickier.

  17. ZatyAziz Malaysia My profile page joined 10/11
    Posted October 6th, 2011 at 12:14 am | # |

    Can I use other than “kim”??
    it’s hard to find here…
    what can i use to wrape it???

  18. mrigell N/a My profile page joined 9/11
    Posted September 10th, 2011 at 11:09 pm | # |

    Just made kimbap for the first time! My non-Korean roommate and boyfriend were really impressed. Thanks for the recipe!

  19. baldwian Tacoma, WA My profile page joined 5/11
    Posted August 16th, 2011 at 1:45 am | # |

    Oh my goodness Maangchi! These totally remind me of the Onigiri that I ate as a child in Japan except my mom never tried tuna. YUM! I could not believe how spectacular these were.

  20. kitty-kat United States My profile page joined 8/11
    Posted August 9th, 2011 at 4:20 pm | # |

    Living in Hawaii I would eat whole sheets of “Kim”! Now I know there’s a greater purpose to them than snacking! Can’t wait to make this, kimchi version style :)

  21. ceegee012 none My profile page joined 7/11
    Posted July 29th, 2011 at 4:16 am | # |

    @Jane–I don’t think there is any difference, but you can prepare the rice different. If Japanese sushi takes sugar and vingar in their rice, ususally Korean gimpa doesn’t have to have sugar or needs for vingar. This version is different from how my mom makes it. I would advise anyone to stay away from Korean market sushi. The market over here puts fish cake in their gimpa and it’s gross. I had to pluck them out, and will never buy gimpa from them. I only bought it because I didn’t feel like making gimpa because it can be a long procees the way I make it lol. Whoever taught these auhjumas how to cook needs to give them better guidences. They need to improve their Kimchi and Kkak Do Gi (Radish Kimchi) better too.

    You can add raw fish. Some gimpa are made with bulgogi, galbi without the bones lol, hot dogs, spam. You can add spinach (misspelled), carrots, eggs with green onions, dashi (little bit mix with the eggs), little bit of japanese vingar, black pepper etc.) and make it like a egg pancake and cut it to make strips. You can make thin carrot sticks and fry it with black pepper and salt (I omit salt out of my food because salt not good for you).

    Roll the way you want Korean or Japanese style. If you want the gim (seaweed)showing out or inside, it doesn’t matter the taste will still remain the same. =]

  22. lingpanda01 Fairfax, VA My profile page joined 5/11
    Posted May 23rd, 2011 at 10:03 pm | # |

    Just to double-check – all the ingredients should be cold, right? You have to wait for both the rice and the tuna to cool down before putting the kimbap together and rolling it?

  23. chai Philippines My profile page joined 2/11
    Posted May 10th, 2011 at 9:52 am | # |

    Hi Maangchi,

    This was another recipe of yours that I made. It was really great! Loved it. I am looking forward to checking out the other fillings to make the kimbap but so far this tuna one is a winner with my family.

    I also featured this in my blog at:




  24. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 5th, 2011 at 1:45 am | # |

    Kimbap is the best preparation I used to make especially when we have picnics. Since avocado is a seasonal fruit, I use ripe mangoes as they are always available whole year round. My recipe only include crabs. So, for next time I would like to try with tuna as well. How about that? I got another recipe from you. Thanks a lot. Really you are a great help Maangchi. Your column is something that I have been spending the whole day, making notes and copying your recipes for my file.

  25. yangyura My profile page joined 3/11
    Posted March 22nd, 2011 at 12:10 pm | # |

    I absolutely love this recipe! My friends birthday is coming up, and I was thinking about making this for her! Thanks Maangchi! :D

  26. oksipak California My profile page joined 1/11
    Posted February 1st, 2011 at 10:45 pm | # |

    2/1/11 Tuesday: Made Kimchi Kimbap (because I have plenty of Kimchi left)today. It sure is delicious Maangchi, thanks to your recipes.

  27. iLovePochi My profile page joined 2/11
    Posted February 1st, 2011 at 9:26 pm | # |

    will this recipe still taste good without the crab meat?

    • iLovePochi My profile page joined 2/11
      Posted February 1st, 2011 at 9:35 pm | # |

      Oh and I’m sorry but is there any other ingredients that can replace the pickled radish? I don’t have any way to get Korean pickled radish near me =(

  28. ravi Queens, NY My profile page I'm a fan! joined 9/10
    Posted January 25th, 2011 at 10:56 am | # |

    The tip about wiping the knife with a wet paper towel really works. I was a little worried when I started cutting it and it fell apart. Then I checked your blog and saw the tip, and it worked well. I use a sharp knife and I cut very slowly in a saw-like fashion. Cleanly-cut kimbap awaits… Thanks again for the recipe, Maangchi!

  29. hanul Germany My profile page joined 1/11
    Posted January 16th, 2011 at 12:59 pm | # |

    Hi Maangchi, what kind of vinegar are you using?
    I really love your recipes!!!! I am sooooooo glad I found your website!!! You’re so sweet! :)

  30. megahalim Singapore My profile page joined 1/11
    Posted January 7th, 2011 at 2:10 am | # |

    Thanks for showing us how to make kimbap by looking at the video clip. It makes it clearer and easier to understand how to make it. Your Kimbap looks delicious. I am gonna try it over the weekend. Once again Thanks.

  31. mase kul My profile page joined 12/10
    Posted December 16th, 2010 at 1:04 pm | # |

    Hi Maangchi

    I can never get the amount of rice for one roll of kimbap right. I normally roll the rice with crab stick, cucumber, danmooji and omellete. By the time I finish rolling, it will be as fat as a baseball bat.
    That star-shaped kimbap is awesome – how did they do it?

    Love kimchee kimbap too.

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2010 at 1:49 pm | # |

      ” it will be as fat as a baseball bat” lol

    • KillDeer Hamilton, Ontario My profile page joined 9/10
      Posted March 12th, 2011 at 4:15 pm | # |

      The Star-shaped kimbap is made normally but placed into a sort of “frame” that you press down and it shapes the log into a star. Its very beautiful but takes a lot of practice because when you press the frame it can cause the kimbap to burst!

  32. Johannah125 Seoul korea My profile page joined 11/10
    Posted November 3rd, 2010 at 11:54 pm | # |

    Hi maangchi!
    i use to buy kimbap before but since i tried making kimbap last night
    i think ill be doing it again… my husband and my friends love it…
    they said its even yummier than the one can be bought at mart… :)
    thanks to you…
    oh by the way, since i wasnt able to find avocado… i replaced it to cucumber and added a strip of ham :)

    Again thank you so much :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2010 at 1:51 pm | # |

      yes, I replace avocado with cucumber when I don’t have avocado, too Homemade kimbap is the best!

  33. jane_p20 toronto My profile page joined 9/10
    Posted September 17th, 2010 at 3:12 am | # |

    hi Maangchi. your website is making me crazy! i’ve been going on cooking frenzy for the past two days. hahaha. i’ve made 7 different side dishes including the kimchi. i’ve made the grilled mackarel, tofu soup, pork bone soup,spicy pork, cabbage soup…my mom and dad are ecstatic because we’ve been eating lunch and dinner as if we are in a korean restaurant complete with 5 side dishes. lol …im going gaga maangchi! i love you! lol, everything is fantastic.

    with regards to kimbap. what is the difference with the korean kimbap to the japanese maki? can i use raw fish and fish roe instead of the cooked meat? and can i roll the kimbap with the rice on the outside and the meat and seaweed wrap on the inside? will that still be considered kimbap? thank you maangchi! <3

  34. Multiexponential Malaysia My profile page joined 8/10
    Posted August 31st, 2010 at 10:06 am | # |

    I was wondering if the crabmeat you used in your kimbap is cooked or raw?

  35. Downstack North Carolina My profile page joined 8/10
    Posted August 14th, 2010 at 6:21 pm | # |

    I finally got the chance to try making kimbap, and it was successful on my first try! Your website is great and very comprehensive. I’ve been wanting to cook Korean food, but my only cookbook is in Korean, so it’s difficult for me to understand the unusual ingredients. I’m going to try more of your recipes in the future!

  36. susymadino Oaxaca, Mexico My profile page joined 4/10
    Posted August 9th, 2010 at 7:13 pm | # |

    Hi Maangchi!! I’m from Mexico. I really don’t have too mucho time to cook, but I made some time and I prepared your tuna kimbap and let me tell you, is delicious!! I even use yellow radish!! My friend Saina got it for me in Mexico City. In this little city is very difficult to get some ingredients, but I do my best. I’m almost an expert preparing your recipe of hoddeok, my friends just love it. Thank you for everything!!

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2010 at 9:52 am | # |

      “My friend Saina got it for me in Mexico City” Wow, you are very passionate about Korean cooking! Hoddeok doesn’t need special Korean ingredients, right? cool!

  37. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted August 8th, 2010 at 7:15 pm | # |

    Hi Maangchi !!

    I just made these wonderful kimbap today , but instead with tuna , i made them with bulgogi beef , spinach , eggs ,carrots and cucumber , they turned out so yummy . I shared some with some friends and they loved it , my husband loves it too . Thanks so much to show us the video how to make these yummy kimbap .. oh and i’ve tried your bibimbap too , my 5 years old loves it !! You rock !!

  38. fholyn south korea My profile page joined 5/10
    Posted May 10th, 2010 at 7:51 am | # |

    안녕 하새요 Maangchi….:)
    I am a philipine girl and my husband is korean. i am currently here now in korea.im so thankfull that i found your wedsite. its very helpfull for me. now i know how to cook a korean food. specialy kimbap! and my husband was so happy that i cook it. it was very delicious. thank you so much Maangchi! :)..조심 하새요….

  39. LISARRHH Australia My profile page joined 3/10
    Posted March 13th, 2010 at 6:30 am | # |

    hi thank you for such a good recipe ^^
    but im not a fan of tuna so i want to use ham ~
    but what kind of ham is it o.o
    is it ham or spam xD?

  40. laundrygirl california My profile page joined 2/10
    Posted February 8th, 2010 at 1:45 pm | # |

    im getting hungry! i came across your channel on youtube cause i was searching videos on how to make cucumber kimchi. everything you made looked so delicious. ive been wanting to make kimbap and tomorrow im going to the market to make it. wish me luck!

  41. Natasha Febriana Seattle, USA My profile page joined 1/10
    Posted January 26th, 2010 at 6:54 am | # |

    unnie~ here’s my kimbap lunch a few days ago :D


    with danmuji, crabstick and egg.. my friend ate it too XD

  42. pvDesi socal My profile page joined 1/10
    Posted January 12th, 2010 at 6:11 pm | # |

    Just caught your video. May i suggest that you cover your bamboo mat with saran wrap. Makes even less mess on your mat Thank you for videos, can’t wait to try.

  43. Lisa
    Posted January 8th, 2010 at 4:12 pm | # |

    Hi Maangchi,
    For more traditional Kimbap using beef, egg, danmuji etc. what seasoning should I use for the rice?
    I usually use just sesame oil and salt, is that considered the correct seasoning for traditional Kimbap?
    Thank you!

  44. Christine
    Posted December 15th, 2009 at 9:14 pm | # |

    I grew up with my grandmothers food. I remember the kimchi and kimbap but my grandmother would make some for me with ground beef and vegetables or sometimes even hotdogs! i think it tastes good with any ingredients in the middle. I love your website i have started making the food i grew up on for my family now!

  45. Indonesian girl
    Posted November 30th, 2009 at 10:43 am | # |

    Anyonghoseo.. May i know how 2 cook wong/burdock root 4 kimbap?how long should i boil d root?thx! ^_^

  46. Shaheen
    Posted November 6th, 2009 at 9:58 am | # |

    Hi Maagchi I have Frozen Cod and Scallops in my freezer could I use that in the Kimbap? Could I also use Salmon instead of Tuna? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted November 6th, 2009 at 5:13 pm | # |

      Yes, you can! The fillings in kimbap are really up to you.
      Let me know how it turns out because I have never made kimbap fillings with cod, scallops, or salmon. : )

  47. Bora
    Posted November 2nd, 2009 at 8:15 pm | # |

    hi Maangchi!~
    i was wondering what is in the typical kimbab you see at restaurants?
    i know theres danmu ji and spinach and crab meat
    but is there eggs as well? or is it fish cakes?
    i would love to know how to make the fish cakes if you could
    or do they sell it at korean stores like the crab meat that is the size of the kim =]?

    i love those ones at korean rest. i miss it hehe thanks if you could help ^^

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2009 at 10:43 pm | # |

      Yes, you can get the fish cake cut into strips for kimbap at a Korean grocery store.
      Traditional fillings for kimbap are cooked ground beef(marinated with bulgogi sauce), carrot, spinach, yellow pickled radish (danmuji), egg… some people use ham,sausage, crab meat.

      I will post more typical Korean style kimbap recipe someday.

      • Bora
        Posted November 18th, 2009 at 3:42 am | # |

        aw thanks ^^ i will try that some day =] my mom and my sister is a fan of your cooking they wait for new vids like everyday haha. they are delicious i use to eat korean food like everyday when i was in college. thanks for the tip and i hope you have fun on your trip to ^^ be safe and have fun. hope you can take lots of videos and pictures ^^

  48. Peach
    Posted October 29th, 2009 at 9:21 am | # |

    i made kimbap once by using artificial crabstick, sausages ,carrot, cucumber, fish , squid and i added cheese. it tasted different but i dipped them with soy sauce. it tasted a bit good. do u have other ingredient to add for kimbap? thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2009 at 10:01 am | # |

      You can add danmuji(yellow radish pickle), spinach (check my spinach side dish recipe), eggs, too.

  49. Agasuka
    Posted October 11th, 2009 at 12:02 am | # |

    Hello Maangchi,
    I was surfing your site, reviewing all the previous recipes, looking at all submitted pictures. Watching the kimbap and triangle kimbap videos made me decide to make kimbap for my supper tonight. I made tuna kimbap and kimchi kimbap. Round up I ate 4 rolls of kimbap (children style–just bite the roll, not cutting in pieces). I am so full now.

  50. LEO
    Posted October 2nd, 2009 at 11:03 am | # |

    HI! I’m Living in South Korea Korean
    I happened to see on YouTube in the Galbijjim was seen
    I think it’s so easy and delicious recipes
    Future, please let us know too much

  51. Thaory
    Posted September 30th, 2009 at 1:39 pm | # |

    thats it! tonight its kimbab time !

    But all i have is ham, egg, cucumber, yellow radish, tuna and…and ground beef…

    I guess ill go grab some spinach and crab… lol

  52. brian oh
    Posted September 27th, 2009 at 4:24 am | # |

    How long could kimbap be out for? I plan to make it around 7 AM to serve around 1:00 PM would that be okay or would it need some ice?

    • Maangchi New York City My profile page joined 8/08
      Posted September 27th, 2009 at 9:32 am | # |

      making kimbap at 7 am and eating at 1:00 pm, it sounds perfect! It will be ok until 4 or 5 pm.

  53. mari
    Posted September 8th, 2009 at 8:44 am | # |

    i love kimbap.,i want to ask if i could replace the danmu ji with another veggies in case it is not available? what veggies would you suggest? can i skip the avocado part?

    thank you.,

    • Maangchi New York City My profile page joined 8/08
      Posted September 8th, 2009 at 9:19 am | # |

      Yes, danmuji ((yellow pickled radish) can be replaced with cucumber.
      Cut cucumber into long strips and add some salt, sugar, and vinegar and mix well. Let it stand for about 5 minutes and dry the each strip with paper towel and use them for kimbap.

  54. nikki
    Posted August 28th, 2009 at 7:19 am | # |

    Hi! i love your recipe.. but i was wondering with the red pepper paste, is there a way to make them? Or does Korean people just buy them at the store?

  55. shiela
    Posted August 1st, 2009 at 1:46 pm | # |

    hi i’m shiela.. 15 years old from phil.. uhm… i just want to ask if there’s a sheet of laver in the philippines? because i want to do kimbap.. and how much is it? please help me… r u sure it’s called sheet of laver?

  56. Kate
    Posted July 27th, 2009 at 11:14 am | # |

    I just brought a jar of kimchi in a local grocery store. So how much should i add in the kimchi kimbab?

  57. Anonymous
    Posted July 14th, 2009 at 11:09 pm | # |

    Thanks for teaching me how to make kimpob, it was good. I was trying to cook it yesterday, and i like it much….

  58. Mai
    Posted July 4th, 2009 at 5:52 am | # |

    Hi Maangchi, I followed your video to make kimbap last weekend, with some small changes with the stuffing, and it came out well. I blogged about it here: http://eistube.blogspot.com/2009/06/cha-lua-kimbap.html. Your instruction is absolutely wonderful. Thank you!
    Have you tried Vietnamese food?

  59. Sarah
    Posted June 25th, 2009 at 1:10 am | # |

    Hi Maangchi,
    I’m trying to make both of the kimbaps for this Sunday. I wanted to know if I could make the ‘tuna powder’ the night before, leave it in the fridge and use it in the morning. Would that take away the taste or would that be fine?
    BTW, I absolutely looooooooooove your site. I’m new to cooking in general and need as much help as I could get. Your video clips are so helpful for a visual person like moi. :)
    Keep up the great work. I’ve told my friends about your site. :)

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2009 at 7:39 am | # |

      Yes, you can refrigerate it overnight, but I always make tuna powder right before making kimbap.

  60. Denise
    Posted June 15th, 2009 at 11:14 am | # |

    hi^^ i really love this recipe! i’m making it for a picnic with my friends, so i was planning to make it the night before. but i tried to put it in the fridge once and the next day, the rice was all hard. is there a way to keep the kimbap overnight other than just leaving it in the fridge? im kinda lazy to wake up in the morning to make it>.<

    thank you so much for all your recipes. i got to learn how to cook the food my favourite korean idols like to eat(:

    • Maangchi New York City My profile page joined 8/08
      Posted June 15th, 2009 at 5:05 pm | # |

      All I can say is that you should wake up early in the morning to make kimbap. Otherwise, it won’t be delicious. Rice will get hard in the refrigerator.

  61. sharmaine
    Posted May 29th, 2009 at 3:25 am | # |

    do we use glutinous rice or just normal white rice will do?
    is it neccesary to make the mixing sauce?

    • Maangchi New York City My profile page joined 8/08
      Posted May 29th, 2009 at 6:42 am | # |

      yes, use normal white rice (short grain rice). You can skip the mixing sauce if you don’t want.

      • Jo Chang
        Posted September 21st, 2009 at 1:03 am | # |

        Hi Maangchi

        I like your “KimChi” and “KimBap” video, since the normal rice can use for “KimBap”, I think the rice Chinese used to eat also can right ?

        You replied to others that the best time to make “KimBap” is wake up early to make it. I would like to consult you is that, if I make “KimBap” last night and keep in the container (but not refrigerate it) and bring it the following day to office for my lunch, is it OK ?

        Or after taking it from the container (not refrigerate it) and wrap it with aluminium foil or bamboo sheet (which help to roll the “KimBap”) and then steam it, is it OK ?

        I have made the “KimChi” for my family, quite good taste, will make the “KimBap” on one of the weekend.

        I’m going to view your variety of cooking video soon, and try to make some food from your video.

        Waiting for your reply.

        Thanks & Best Regards !

  62. Anonymous
    Posted May 11th, 2009 at 11:42 pm | # |

    Hi! I made this today and it was delicious! My 5 and 8 yr, olds said this was the best kimbap…even better than the restaurant. It’s funny because my kids don’t eat tuna. Thanks for inspiring me to make your recipes. You have a great talent/gift! Thanks!

  63. catherine
    Posted April 17th, 2009 at 5:38 am | # |

    i would like to learn korean food. my hubby is an korean. he always say my cook is suck. it make feel so sad. this is my first time watch your show. i feel is great. i call to my hubby and told him that i want to make him doenjang jjigae, but he say i can’t a good. i just feel so sad.

    • KillDeer Hamilton, Ontario My profile page joined 9/10
      Posted October 13th, 2010 at 7:11 pm | # |

      This comment made me sad. I hope you made your husband some kimbap and he was impressed!

  64. Anne
    Posted April 3rd, 2009 at 12:30 pm | # |

    why evrytime i roll the kimbap, it will open or worst,the kim will torn apart? T_T

    • Maangchi New York City My profile page joined 8/08
      Posted April 4th, 2009 at 7:06 pm | # |

      Practice makes perfect! : )

      • Anne
        Posted April 5th, 2009 at 10:47 am | # |

        don’t u have any tips?

        • amanda
          Posted August 22nd, 2009 at 9:31 pm | # |

          that happens to me sometimes when i pull the roll too tight or if the kim gets wet somehow. to make sure the kim stays closed, i only fill it w/bap halfway, roll it, right at the end put tiny dabs of water at the edge and roll it the rest of the way. my mom doesn’t like using water because it can result in tearing so she just puts a tiny bit of rice at the edge of every roll and rolls it all the way up. hope this helps!

        • Kim Hee joong
          Posted August 22nd, 2009 at 9:59 pm | # |

          Hi Anne,
          You should probably check how much stuffing you’re putting in-sometimes the sea weed might burst because it’s over stuffed and cannot hold anymore. Have you tried also just rolling with your hands? Sometimes rolling with the mat might add too much pressure-another reason why sometimes the sea week cracks open.

  65. Maangchi New York City My profile page joined 8/08
    Posted March 30th, 2009 at 6:12 pm | # |

    I usually make right amount of the rice with sauce so I never have leftover. Fresh rice mixed with sauce is the best. But you have leftover rice, so reheating it next day sounds good. You can make rice balls and roll them onto the mixture of kim (laver) and sesame seeds powder. Invent your own rice balls! It’s called Joo meok bap (주먹밥)in Korean.

  66. samita
    Posted March 30th, 2009 at 9:40 am | # |


    What can you do with the extra left over sushi rice after making kimbap? I have about 2 cups of rice that is mixed with sauce. Can I reheat in microwave and use it next day to make some more kimbap ? If not can it be used in any other way.


  67. Maangchi New York City My profile page joined 8/08
    Posted March 29th, 2009 at 11:01 am | # |

    Thanks for letting me know about your successful Korean cooking!

    yeah, when you cook with your family members, it will be more fun!

  68. samita
    Posted March 28th, 2009 at 8:53 pm | # |


    I make kimbap today. I laid a platter with all the fillings and everyone chose what they wanted. Everyone in my family had fun trying their hands rolling the kimbap. Thank you so much for your video. It was a great help watching the video while rolling. I am proud to say none of them turned into salad !!!


  69. Annie
    Posted March 28th, 2009 at 5:14 pm | # |

    thank you for such a wonderful site! I have just made your tuna kimbap and my husband and I LOVED them. It reminds of us the kimbap we had in Korea. I have made your jjajungmyun(a household fav), vegetable pancakes, and bimbimbap. Your recipes are so delicious and your videos are so great to learn from. Keep up the good work! I look forward to learning more!

  70. Maangchi New York City My profile page joined 8/08
    Posted March 9th, 2009 at 7:48 pm | # |

    hmm, you make me think about why I put some sesame oil on it.
    1 to keep the surface of laver shiny
    2. not to be soggy
    3. sesame oil gives good flavor.

  71. Cat
    Posted March 9th, 2009 at 7:37 pm | # |

    Why did you place sesame oil on the roll at the end? I didn’t quite catch the reason for it. Thank you in advanced.

  72. Maangchi New York City My profile page joined 8/08
    Posted February 27th, 2009 at 8:54 am | # |

    My answer is here: http://www.maangchi.com/talk/topic/is-day-old-refrigerated-kimbab-rice-still-good

    How about making bibimbap?
    Bibimbap is a very good dish to share with many people and it’s delicious.

    You can prepare all vegetables and keep them in the refrigerator in advance. Be sure to make rice just before serving it. When you serve it, take out all cold vegetables and reheat them using a microwave oven.
    My bibimbap recipe is here:

    Good luck with your successful Korean cooking project! : )

  73. Stormy
    Posted February 26th, 2009 at 11:31 pm | # |

    I am a Family & Consumer Sciences teacher and as part of a project that several teachers and myself are doing, I am having a Korean Dinner. It is served before the MASH play. I will be serving about 80 people. I have two questions, if you have time to answer them for me please. Can kimbap be made ahead of time? Do you have any other easy make ahead dishes that would be a good match for our Korean dinner? Thanks so much for the help. I will be finalizing my grocery list and going shopping this weekend, so I really need an answer pretty fast. Thank you and Thank you some more.

  74. Maangchi New York City My profile page joined 8/08
    Posted February 26th, 2009 at 10:13 am | # |

    yes, of course you must use short grain rice (rice for sushi)that sticks together well when you make kimbap.

  75. Rachel
    Posted February 26th, 2009 at 8:31 am | # |

    Hi, I was wondering.
    Do I have to use the sushi rice(the sticky kind) while making this or can I just use any kind of rice?

  76. Maangchi New York City My profile page joined 8/08
    Posted February 17th, 2009 at 1:33 pm | # |

    I’m glad to hear that! Wonderful!

  77. lovekoreanfood
    Posted February 16th, 2009 at 2:58 pm | # |

    I made this this with my friends last weekend and they loved it.. especially the tuna, it is delicious!

  78. Maangchi New York City My profile page joined 8/08
    Posted February 16th, 2009 at 1:02 pm | # |

    I don’t like to use 스팸 in my kimbap, but if you want, do it. You can add cucumber,eggs, fish cake, artificial crab…etc. Yes, sushi rice must be used.

  79. 마리
    Posted February 16th, 2009 at 12:24 am | # |

    and by the way how do you know your rice is the right kind for kimbap? i have short grain rice. but not sure its sushi rice? any particular brand you recommend?

  80. 마리
    Posted February 16th, 2009 at 12:21 am | # |

    hi maangchi, i wanted to make kimbap but with the spam looking thing? im told this is called ham for kimbap? not sure. do you know what looks like? also, what else can be put in the kimbap do you know? i want to make this too but im not sure if i will do it right.

  81. Maangchi New York City My profile page joined 8/08
    Posted January 29th, 2009 at 11:23 pm | # |

    Please leave your question on the forum because I would like to share your question with more people. Someone else may give you good answer. If nobody answers for a few days, I will leave my reply there. I hope you understand this. You can just copy your question and paste it here.

  82. Tiffany
    Posted January 29th, 2009 at 8:22 pm | # |

    Hi Maangchi!

    I have a problem: My club is participating in a huge fair that our university hold every year in April. We are planning to make Kimbab to sell. We’re going to make the rolls the day/night before, wrap them up individually in plastic wrap, and then hand the whole rolls to people when they buy it. We need to refrigerate it because of food safety reasons. A lot of my friends have expressed concern that the rice will be rock hard if we make it the day before, but I know that we won’t be able to produce as much if we make it the day of on site.

    So, my questions are: Is it okay to make kimbab the day before, and will it taste just fine the next day? Does refrigerating the vinegar-rice change its flavor?

    Also, is the imitation crab meat rather expensive?

    Thanks so much for help! :D


    Thanks! =}

  83. Maangchi New York City My profile page joined 8/08
    Posted January 26th, 2009 at 8:40 pm | # |

    That’s a really good question. Actually someone else asked about it and I posted my reply on the forum under rice cake soup. I’m copying and pasting my answer here.

    ..There are 2 kinds of soy sauce that Koreans use: dark soy sauce (“jinganjang”(진간장)and soy sauce for soup called “gukganjang” (“국간장” in Korean)

    Koreans use gukganjang (soy sauce for soup) instead of fish sauce. I’m living in New York , so it’s difficult to make homemade gukganjang (soy sauce for soup). I know they sell it at a Korean grocery store here, but the taste is a little different from the soy sauce that I used to use in Korea.

    I found fish sauce gives the similar taste of well fermented gukganjang. That’s why I use fish sauce (“aekjjeot”: 액젓 in Korean) in ddeokguk. ”

    thank you Janet. Check the forum, too!

  84. Janet
    Posted January 26th, 2009 at 8:28 pm | # |

    Hi Maangchi,
    Is there any particular reason you use fish sauce in so many of your dishes? I’ve never used it before in Korean cooking and was wondering what the taste difference is?

  85. Angela
    Posted January 25th, 2009 at 12:19 am | # |

    I love kimbap with tuna and Kkaen nip. Have you tried that before? It’s really good! Thanks for your great videos!

  86. Maangchi New York City My profile page joined 8/08
    Posted January 16th, 2009 at 12:05 pm | # |

    haha, your name is not “hi, maangchi unni”! lol
    Yes, someday I will post how to make California roll. Check out YouTube. You may be able to see it now.
    Yes, you can use any kind of vinegar. I like the flavor of apple vinegar, but everybody’s preference is different. It’s up to you.

  87. Esther
    Posted January 15th, 2009 at 1:27 pm | # |

    oops i’m sorry i spelt your name wrong and i forgot to put my name in the above comment. i was so excited, i forgot haha.

    Hi Maangchi unni, my name is esther :)

  88. Hi Maanchi unni :)
    Posted January 15th, 2009 at 11:55 am | # |

    I was wondering if you can tell me how to make california rolls. I love kimbap but i always wanted to know how to roll it backwards so that the rice is on the outside.
    would i put plastic wrap on the bamboo sheet and run sesame oil on it?
    also if i chose not to use the apple vinegar, can i use regular white vinegar or would rice vinegar be better?
    Thanks so much, you are such a wonderful person to share all your recipes.

  89. Amy
    Posted December 8th, 2008 at 2:34 pm | # |

    Okay great thank you! I go to the H Mart in Jersey!

  90. Maangchi New York City My profile page joined 8/08
    Posted December 8th, 2008 at 11:57 am | # |

    I am using short grain rice.Check this out.
    When you go to a grocery store, ask for rice for sushi. http://www.hmart.com/shopnow/shopnow_newsub.asp?top_cate=19&mid_cate=166

  91. Amy
    Posted December 7th, 2008 at 4:45 pm | # |

    Hey Maangchi,

    Which kind of rice are you using? I always cook jasmine rice, but does it make a difference?


  92. Maangchi New York City My profile page joined 8/08
    Posted December 6th, 2008 at 11:33 pm | # |

    Thank you for your nice comment!

  93. Dominique
    Posted December 6th, 2008 at 5:21 pm | # |

    Dear Maangchi,

    Thankyou so much for your delicious recipes!! I have around 5 Korean cookery books but I have realised how important it is to see the actual preparation of Korean food. Your recipes are very easy to follow and you seem like a wonderful person! THANKYOU!!!

  94. Maangchi New York City My profile page joined 8/08
    Posted November 25th, 2008 at 7:21 pm | # |

    Please leave your question our forum under “where do you get Korean ingredients?”


  95. Zul
    Posted November 25th, 2008 at 2:48 pm | # |

    Hi Maangchi, I’m totally new here and I was wondering whether it is possible for me to use other ingredient instead of yellow radish pickle and avocado?

    Zul, Malaysia

  96. James
    Posted October 23rd, 2008 at 11:27 am | # |

    Hi Maangchi,
    I tried your kimbap and it was great.
    Thanks for sharing your video and looking forward to try other dishes you have.

    — James L.
    Germantown, MD

  97. Anonymous
    Posted September 28th, 2008 at 1:22 pm | # |

    Ha ha this is great! I used to be an English teacher in Seoul and I ate Gimbap practically everyday but never thought I could make it. I have been very out of touch with Korean food since living in London so thanks a lot for the nostalgia and great food!

  98. Maangchi New York City My profile page joined 8/08
    Posted August 30th, 2008 at 10:46 am | # |

    I use apple vinegar. I like the flavor. You can buy it in any grocery store.

  99. Darlene
    Posted August 29th, 2008 at 8:21 pm | # |

    hey maangchi ! I’ve just become a new reader of yours, and i must say your recipes are amazing !

    Could I ask, did you used distilled vinegar ? or did you use rice vinegar ? I would like to know because I would like to make this kimbap.

    Thank You~

  100. Maangchi New York City My profile page joined 8/08
    Posted August 4th, 2008 at 7:08 am | # |

    You must use short grain rice to make kimbap. Short grain rice is sticky so that each grain of cookes rice will stick together.

  101. YetPheng
    Posted August 4th, 2008 at 6:57 am | # |

    hi, your kimbap looks great!

    can i ask you a question? is it ok to use long grain rice instead of short grain? i been searching for kimbap recipe, but all requires short grain.

  102. anne.h
    Posted July 20th, 2008 at 11:59 am | # |

    I made kimbap with tamago (Japanese sweet egg cake). Here are the photos: http://www.flickr.com/photos/he_anni/2685660468/in/set-72157606181078925/

  103. Maangchi New York City My profile page joined 8/08
    Posted July 10th, 2008 at 8:12 am | # |

    The kimbap I’m showing in this video uses the mixture of salt, sugar, and vinegar to mix with rice. But more authentic korean style of kimbap uses just plain cooked rice.

  104. Twinkle
    Posted July 9th, 2008 at 2:02 pm | # |

    With kimbap, do you not have to put anything in the rice like with Japanese sushi (e.g. rice vinegar, sugar, salt)?

  105. Maangchi New York City My profile page joined 8/08
    Posted June 15th, 2008 at 7:27 pm | # |

    If I were you,I would make kimbap using shitake mushrooms instead of a can of tuna.

    First slice soaked mushrooms thinly and pan fry with soy sauce, sugar, garlic, and sesame oil.

  106. UBC
    Posted June 15th, 2008 at 4:39 pm | # |

    hi, i made bibimbap and it was delicious! i want to make kimbap but im vegetarian so i was wondering what i would use as ingrediants to make it taste just as good.

    Ji Yun

  107. Maangchi New York City My profile page joined 8/08
    Posted March 3rd, 2008 at 10:27 pm | # |

    Hi, I’m using brand name “Hae Chan Deul” hot pepper paste.

  108. Anonymous
    Posted March 3rd, 2008 at 9:38 pm | # |

    what kind of hot pepper paste did you use in your video? is it korean so jeu?

  109. Anonymous
    Posted February 25th, 2008 at 2:08 pm | # |

    hi maangchi,

    youre so cute in this one! when u eat the sushi. i used to wonder what home-made korean food tasted like watching k-dramas, and now watching your videos i can make them myself…

    love it,

    hope you cook and upload more food videos!

  110. Maangchi New York City My profile page joined 8/08
    Posted February 19th, 2008 at 5:06 pm | # |

    Thank you very much !

  111. Anonymous
    Posted February 19th, 2008 at 12:58 pm | # |

    Hi, maangchi! Nice one you’ve got here. I’m so glad I subscribed to your podcast. Keep it up!


  112. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2008 at 6:07 am | # |

    Next time you make kimbap, please roll it tightly, then it won’t fall apart.
    for kimchi kimbap, chop some kimchi and add some soy sauce(not too much)or hot pepper paste, sugar, green onions, sesame oil and seeds. This mixture is very delicious. I use it for my noodle soup,too. After making noodle soup, put this mixture on top and eat it. Or you can make “bibim noodles”with this mixture.

  113. deliachan
    Posted January 30th, 2008 at 11:26 am | # |

    Hi Maangchi,

    I saw you made kimchi kimbap.
    First you cut the kimchi, and then u put 1 TBS of sauce.
    What sauce did u put in?
    Sorry, I couldn’t hear it well.

    I wanna make kimchi kimbap. It looks yummy.. ^^

    Just now, I’ve finished making my kimbap.
    I find it is difficult to cut the kimbap. When I cut it, the rice comes out. >.<
    But the taste is nice.

    This is my new blog. I just made this blog, so I can communicate with you, because I’m interested in your cooking.

    Luckily, I found Korean groceries in here near my house. Now, I’m in Melbourne, I study in here. =)

  114. Maangchi New York City My profile page joined 8/08
    Posted January 13th, 2008 at 11:41 am | # |

    Hi, Eunha,
    Seaweed(Kim) should be air sealed tightly and kept in the freezer.
    I use zipper bag.

  115. Eunha
    Posted January 13th, 2008 at 12:39 am | # |


    Kimbap looks delicious!

    I’ve had a time to make it
    not too long ago… and since
    we had a lot of Kim, my
    friend and I couldn’t stop
    making kimbap.. I thought it
    was a lot, but my whole
    family munched them down.

    I can’t wait to try your
    way of making kimbap,
    cause I think we made it a
    little bit different…

    Thank you for your wonderful
    recipes, they are GREAT!

    I wanted to ask you something
    maangchi, When I was done using
    the Kim we needed, Since the packaged was already open, I didn’t know where we could put it.
    Also, Do we put the Kim in the fridge???? or not???

  116. Maangchi New York City My profile page joined 8/08
    Posted September 3rd, 2007 at 8:02 pm | # |


    I’m glad to hear that you are happy about your kimbab.

    Apple vinegar could be used for sauce for any dishes that need sour and sweet taste. I make dipping sauce with it by mixing soysauce and vinegar.

  117. agasuka
    Posted September 3rd, 2007 at 7:45 pm | # |


    I made Kimbap second day in the row. This time I use apple vinegar. It’s good! I like the apple fragrance.

    I bought the apple vinegar, because it seems interesting. Other than making salad dressing, would you give me some suggestions on using the apple vinegar please?


  118. Maangchi New York City My profile page joined 8/08
    Posted September 3rd, 2007 at 9:33 am | # |

    ok, dolsot bibimbab and potatoes for sidedish. I will keep it in mind. Thanks!

  119. Anonymous
    Posted September 2nd, 2007 at 11:50 pm | # |

    Hello! I really love your videos and I was hoping you’ll make some dolsot bibimbap and make videos on how to make side dishes (my favorite is the small potatoes with sweet sauce)


  120. Maangchi New York City My profile page joined 8/08
    Posted September 2nd, 2007 at 11:38 pm | # |

    I use apple vinegar to make sauce for kimbab.

  121. Agasuka
    Posted September 2nd, 2007 at 11:00 pm | # |


    Thank you so much for the video.

    I made the tuna kimbap for supper tonight.
    It is very tasty.
    May I suggest that an extra lamp/ light to be place at front during the making of your videos so that the objects will be clearer to the audiance?
    The cooked tuna reminds me of the chinese ‘pork sung’ which usually serve with rice porridge. I think the tuna will be great as a side dish alone if the amount of soy sauce to be reduced to 1 tbs. I use the rice vinegar which you mentioned. I am not brave enough to use the Korean apple vinegar yet.
    http://www.sunnymaid.com/site/img/food/food1.jpg(image of pork Sung)

  122. james
    Posted September 2nd, 2007 at 10:58 pm | # |

    I’m in the US. I had a shopping spree at the international market last weekend. The squid is the packaged dry variety but sauteed in soy sauce, sesame oil, sugar and pepper flakes. It’s chewy, sweet and spicy. So good! Thanks for dropping by.

  123. Maangchi New York City My profile page joined 8/08
    Posted September 2nd, 2007 at 10:49 pm | # |


    I checked out your blog and saw your pictures displaying making kimbab. Wonderful!
    You must be getting korean ingredients easily. Where are you living now?

  124. james
    Posted September 2nd, 2007 at 6:31 pm | # |

    hi maangchi, it’s me james(himasf).
    I made 김밥 today. I couldn’t decide so I made 1 kimchee, 1 tuna, and 1 spicy cuttlefish. They’re all delicious! Thanks!

    p.s. I posted a picture of me making them.

  125. Agasuka
    Posted September 2nd, 2007 at 4:34 pm | # |

    Hello Maangchi, I bought a bottle of Sa Gwa Cho/ Korean Apple Vinegr yesterday.

    Can I use it for the kimbap sauce?
    What can I do with it other than making salad?

  126. Maangchi New York City My profile page joined 8/08
    Posted September 2nd, 2007 at 8:41 am | # |

    My next one will be Ddeukbokkie(hot and spicy rice cake).
    I learned the recipe from an old lady selling her ddeukbokkie in a big market in Seoul. She was using very simple method.
    Traditional way of making ddeubokki was made without using hot pepper paste. But I prefer hot and spicy ddeuk bok kie. : )

  127. Anonymous
    Posted September 1st, 2007 at 8:59 pm | # |

    Thank you for the recipes. Can you do Tteokbokki sometime? -patricia

  128. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2007 at 6:31 pm | # |

    hehe, yeah,kimchi kimbab will be tasty as long as you like kimchi. : )

  129. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2007 at 6:29 pm | # |

    Thank you paul.
    You must love sesame leaves(Kkaen nip) dish!
    ok, sure I will put your request in my cooking video list.
    Where do you live in France? I went to Paris February this year.

  130. Anonymous
    Posted August 28th, 2007 at 3:41 pm | # |

    Hi, your videos are GREAT and very useful. I’m a korean born in France and i love korean food. Do you know how to prepare Kean-Nip (a sort of kimchi with Sesame leaves) ? Can you show it by video ?
    Thank you for all these cooking videos !

  131. Andreas
    Posted August 28th, 2007 at 12:23 pm | # |

    Hi Maangchi.Great recipe, thanks alot. Gotta try the Kimchi Kimbap. Looks so yummy..

  132. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2007 at 12:14 pm | # |

    Healthful and tasty food is the best. : )

  133. Anonymous
    Posted August 27th, 2007 at 10:26 pm | # |

    Heee you made sushi!! That was awesome! I bet all kinds of stuffing would work in there. I have bamboo placemant, I don’t think those would work wuite as well. ;)

    Wonderfull as always. The best part is always the tasting!


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