Comments on: Tuna Kimbap

By: Maangchi

Maangchi — Fri, 13 Jan 2012 15:15:40 +0000

Thank you for your update! Did you post the photo on FB today? If you want to share the photo with my readers, you can add the photo on my website, too.
http://www.maangchi.com/photos/upload

By: She-Ryn

She-Ryn — Fri, 13 Jan 2012 06:35:21 +0000

Hi Maangchi
thanks..tried the sushi rice and my kimbap turned awesome!always make for my lunch.Thanks for your guidance

By: Maangchi

Maangchi — Sun, 11 Dec 2011 10:03:30 +0000

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

By: She-Ryn

She-Ryn — Sun, 11 Dec 2011 09:58:13 +0000

Hi!
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 :(

By: Maangchi

Maangchi — Thu, 06 Oct 2011 09:47:20 +0000

without kim, it won’t be called kimbap because kim (dried laver: black seaweed paper) is one of the main ingredients. Check out either Korean grocery store or Japanese store in your area. I’m sure you can find it. http://www.maangchi.com/shopping/malaysia

By: ZatyAziz

ZatyAziz — Thu, 06 Oct 2011 04:14:02 +0000

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

By: Maangchi

Maangchi — Sun, 11 Sep 2011 03:19:13 +0000

awesome news! Happy cooking!

By: mrigell

mrigell — Sun, 11 Sep 2011 03:09:52 +0000

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

By: baldwian

baldwian — Tue, 16 Aug 2011 05:45:00 +0000

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.

By: kitty-kat

kitty-kat — Tue, 09 Aug 2011 20:20:34 +0000

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 :)