It’s a delicious korean food that I know you will love.
When I was in America 10 years ago, I made kimbap for a potluck party. One Ukrainian lady was eating my kimbap, 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 kimbap in this video, so be sure to watch until the end for special bonus footage.
Tuna Kimbap
Ingredients:
- 5-6 cups cooked rice (made from 3 cups of uncooked rice)
- laver (“kim”)
- yellow radish pickle (“danmu ji”)
- 1 avocado
- crabmeat, a can of tuna
- soy sauce, garlic, sesame oil and seeds, and a green onion.
(2-3 servings)
- Prepare about 5-6 cups of cooked rice in a large bowl
- Make your mixing sauce by mixing up ½ tbs sugar, 1 ts salt, and 1 tbs of vinegar until the liquid looks clear
- Mix rice with the mixing sauce and stir it evenly. Set it aside for now.
Prepare a large plate to arrange all ingredients for kimbap
- Make seasoned tuna flakes
- 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
- Add 1 tbs of soy sauce, ½ tbs of sugar, 1 clove of minced garlic, and 1 ts of ground black pepper.
- Keep stirring for another 3 minutes.
- Turn off the heat and add 1 chopped green onion, 2 ts of sesame oil and 1 tbs of toasted sesame seeds.
- Place 3 yellow radish pickle strips on the plate.
- Place 3 pieces of crab meat on the plate.
- Slice an avocado and place it on the plate.
Let’s roll Kimbap!
- Place a sheet of laver(“kim”) on the bamboo mat and evenly spread a layer of rice in the center of it.
- 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.
- Roll it up gently using the bamboo mat.
- 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 kimbap
If you want to make kimchi kimbap, instead of tuna kimbap, 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.
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?
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!
yes, I wish you tons of luck!
unnie~ here’s my kimbap lunch a few days ago :D
http://www.facebook.com/photo.php?pid=987847&l=9bcb94d418&id=1336795557
with danmuji, crabstick and egg.. my friend ate it too XD
Your kimbap lunch box looks cute! : )
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.
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!
yes, you are right. Check my recent kimbap photo. I explained it.
http://www.flickr.com/photos/maangchi/4096805075
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!
Yes, I sometimes make kimbap with beef, spinach, egg, danmuji (yellow pickled radish), crab meat, carrot… which is more authentic style.
Check my most recent kimbap photo:
http://www.flickr.com/photos/maangchi/4096805075
I’m so happy to hear that you start Korean cooking! Happy Cooking!
Anyonghoseo.. May i know how 2 cook wong/burdock root 4 kimbap?how long should i boil d root?thx! ^_^
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!
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. : )
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 ^^
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.
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 ^^
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!
You can add danmuji(yellow radish pickle), spinach (check my spinach side dish recipe), eggs, too.
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.
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
Thank you very much!
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
How did your kimbap turn out?
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?
making kimbap at 7 am and eating at 1:00 pm, it sounds perfect! It will be ok until 4 or 5 pm.
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.,
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.
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?
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?
Yes, you will be able to find laver there. Find a Korean grocery store. Check this out:
http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
hi shiela, you can find it in sm supermarket about 70pesos to 100pesos depending on the brand, go to the international food section.
I just brought a jar of kimchi in a local grocery store. So how much should i add in the kimchi kimbab?
Thanks for teaching me how to make kimpob, it was good. I was trying to cook it yesterday, and i like it much….
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?
Awesome! I added your website to the list of “bloggers who made my recipe” http://eistube.blogspot.com/2009/06/cha-lua-kimbap.html
Thank you!
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. :)
Yes, you can refrigerate it overnight, but I always make tuna powder right before making kimbap.
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(:
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.
do we use glutinous rice or just normal white rice will do?
is it neccesary to make the mixing sauce?
yes, use normal white rice (short grain rice). You can skip the mixing sauce if you don’t want.
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 !
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!
Thank you! I’m very glad to hear that your children love the tuna kimbap. Yeah, everybody who tastes the kimbap, he or she loves it! http://www.maangchi.com/recipe/kimbap
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.