Hello everybody!
I’m excited to share my recipe for tuna gimbap (chamchi-gimbap: 참치김밥) with you today. The flaky, salty, and sweet tuna tastes delightful and goes well with rice and the other fillings: avocado, yellow pickled radish, and crab sticks. The various tastes and textures make for a lot of variety in one bite!
I’ve been making tuna gimbap this way for a long time. All my friends and family loved this gimbap so it was one of the first recipes I posted to YouTube in 2007. Since then I’ve refined the recipe a bit and I remade the video in HD to share with you all.
Enjoy the recipe and if you like gimbap check out some of my other gimbap recipes, too!
Ingredients
Makes 4 rolls (Serves 2 to 4)
For rice:
- 4 cups freshly made white fluffy rice
- ¼ teaspoon kosher salt
- 1 teaspoon white or apple vinegar
For tuna filling:
- 1 (5-ounce) can of tuna, preferably oil-packed
- 1 garlic clove, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon ground black pepper
- 1 tablespoon honey (or sugar), optional
For gimbap:
- 4 artificial crab sticks
- 2 teaspoons vegetable oil
- 4 strips (about ½ inch thick) of danmuji (yellow pickled radish)
- 1 or 2 avocados
- ½ lemon
- 4 sheets of gim (seaweed paper), toasted
- 1 teaspoon toasted sesame seeds
Directions
Prepare the rice:
- Put the freshly made steamy rice into a large bowl. Add salt and vinegar and gently fold it in with a rice scoop or a wooden spoon.
- Set aside and let the rice cool down.
Prepare the tuna:
- Heat a small pan over medium high heat. Add the tuna, garlic, 1 teaspoon sesame oil, soy sauce, and ground black pepper.
- Stir the mixture for about 2 minutes with a wooden spoon until the tuna turns a little flaky. Remove from the heat.
- Stir in the honey (or sugar) if you use. Set aside.
Prepare the artificial crab sticks:
- Heat the vegetable oil in a large skillet over medium heat. Swirl the skillet around so the oil evenly coats it.
- Add the crab sticks, white side down. Cook for about 1 minute until the bottoms turn soft and light brown.
- Turn them over with a spatula and cook for another 30 seconds.
- Remove from the heat and transfer to a large platter.
Prepare the danmuji (yellow pickled radish) and avocado:
- Put the 4 strips of danmuji on the platter, next to the crab sticks.
- Cut the avocado in half lengthwise and remove the seed. Slice it lengthwise while it’s still in its shell.
- Scoop the slices out with a large spoon and transfer them to the platter. Squeeze the lemon over the avocado to prevent it from going brown.
Roll the gimbap:
- Divide the rice into 4 portions. Place a sheet of gim on a gimbal (a bamboo mat for making gimbap), with the shiny side down. Evenly spread 1 portion of rice over the gim, leaving a 1-inch margin uncovered along the top edge.
- Divide the tuna mixture into 4 portions. Spread one portion across the middle of the rice, in a strip lengthwise. Add a strip of danmuji, some avocado, and a crab stick.
- Use both hands to pick up the bottom edge of the mat. Use it to roll the gim up and over the fillings so the rice surrounds them.
- Squeeze the mat gently and then continue rolling the gim in the mat, squeezing the mat regularly to get a tight roll.
- Unroll the mat and remove the roll from the mat. Set the roll aside, with the seam down.
- Repeat with the remaining ingredients to make 3 more rolls.
- Gently brush the rest of the 2 teaspoons sesame oil over the rolls by hand or with a basting brush.
- Sprinkle the sesame seeds over top.
- Cut each roll into ⅓ to ½-inch slices with a sharp knife. For easier slicing, wipe your knife with a wet paper towel (or kitchen cloth) as you go.
Serve:
Arrange the slices on a plate or pack in a lunchbox. The gimbap will keep for several hours at room temperature.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
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.
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.
” it will be as fat as a baseball bat” lol
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!
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 :)
yes, I replace avocado with cucumber when I don’t have avocado, too Homemade kimbap is the best!
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
I was wondering if the crabmeat you used in your kimbap is cooked or raw?
It’s cooked.
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!
yay! Congratulations! Another kimbap master is born! lol,
Happy cooking,
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!!
“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!
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 !!
awesome! Did you email the photo to me? If so, I emailed you. It looks yummy!
Yes ! i emailed 2 pictures to u , thanks again !! it was fun making them
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….
You are very welcome! Happy cooking!
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:
https://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! https://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.
This comment made me sad. I hope you made your husband some kimbap and he was impressed!
omg, you replied to this comment made on April, 2009!
maangchi,
why evrytime i roll the kimbap, it will open or worst,the kim will torn apart? T_T
Practice makes perfect! : )
don’t u have any tips?
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!
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.