Korean recipes:
Tuna Kimbap
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.
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!
Z
August 27th, 2007 at 10:26 pmyes!
August 28th, 2007 at 12:14 pmHealthful and tasty food is the best. : )
Hi Maangchi.Great recipe, thanks alot. Gotta try the Kimchi Kimbap. Looks so yummy..
August 28th, 2007 at 12:23 pmHi, 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 ?
August 28th, 2007 at 3:41 pmThank you for all these cooking videos !
Paul
Thank you paul.
August 28th, 2007 at 6:29 pmYou 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.
Andreas,
August 28th, 2007 at 6:31 pmhehe, yeah,kimchi kimbab will be tasty as long as you like kimchi. : )
Thank you for the recipes. Can you do Tteokbokki sometime? -patricia
September 1st, 2007 at 8:59 pmHi,patricia,
September 2nd, 2007 at 8:41 amMy 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. : )
Hello Maangchi, I bought a bottle of Sa Gwa Cho/ Korean Apple Vinegr yesterday.
Can I use it for the kimbap sauce?
September 2nd, 2007 at 4:34 pmWhat can I do with it other than making salad?
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.
September 2nd, 2007 at 6:31 pmhttp://www.yakap.org
hello,James,
I checked out your blog and saw your pictures displaying making kimbab. Wonderful!
September 2nd, 2007 at 10:49 pmYou must be getting korean ingredients easily. Where are you living now?
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.
September 2nd, 2007 at 10:58 pmMaangchi,
Thank you so much for the video.
I made the tuna kimbap for supper tonight.
September 2nd, 2007 at 11:00 pmIt 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)
hi,agasuka,
September 2nd, 2007 at 11:38 pmI use apple vinegar to make sauce for kimbab.
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)
Thanks!
September 2nd, 2007 at 11:50 pmok, dolsot bibimbab and potatoes for sidedish. I will keep it in mind. Thanks!
September 3rd, 2007 at 9:33 ammaangchi,
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?
Thanks.
September 3rd, 2007 at 7:45 pmhi,Agasuka,
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.
September 3rd, 2007 at 8:02 pmWow!!~
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
January 13th, 2008 at 12:39 ammaangchi, 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???
Hi, Eunha,
January 13th, 2008 at 11:41 amSeaweed(Kim) should be air sealed tightly and kept in the freezer.
I use zipper bag.
Thanks,
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.
Thx..
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. =)
January 30th, 2008 at 11:26 amdeliachan
January 31st, 2008 at 6:07 amNext 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.
Hi, maangchi! Nice one you’ve got here. I’m so glad I subscribed to your podcast. Keep it up!
del
February 19th, 2008 at 12:58 pmHi,Del,
February 19th, 2008 at 5:06 pmThank you very much !
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,
thanks!
hope you cook and upload more food videos!
February 25th, 2008 at 2:08 pmwhat kind of hot pepper paste did you use in your video? is it korean so jeu?
March 3rd, 2008 at 9:38 pmHi, I’m using brand name “Hae Chan Deul” hot pepper paste.
March 3rd, 2008 at 10:27 pmhi, 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.
Thanks!!
June 15th, 2008 at 4:39 pmJi Yun
UBC,
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.
June 15th, 2008 at 7:27 pmWith kimbap, do you not have to put anything in the rice like with Japanese sushi (e.g. rice vinegar, sugar, salt)?
July 9th, 2008 at 2:02 pmThe 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.
July 10th, 2008 at 8:12 amI made kimbap with tamago (Japanese sweet egg cake). Here are the photos: http://www.flickr.com/photos/he_anni/2685660468/in/set-72157606181078925/
July 20th, 2008 at 11:59 amhi, 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.
August 4th, 2008 at 6:57 amYetPheng,
August 4th, 2008 at 7:08 amYou must use short grain rice to make kimbap. Short grain rice is sticky so that each grain of cookes rice will stick together.
[...] Kimbap [...]
August 10th, 2008 at 12:28 amhey 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~
August 29th, 2008 at 8:21 pmDarlene,
August 30th, 2008 at 10:46 amI use apple vinegar. I like the flavor. You can buy it in any grocery store.
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!
September 28th, 2008 at 1:22 pmAl.
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.
October 23rd, 2008 at 11:27 amGermantown, MD