Korean Tuna Gimbap (Chamchi Gimbap)
Quick answer
Chamchi gimbap is a Korean seaweed rice roll filled with canned tuna mixed with mayonnaise, along with carrot, spinach, and pickled radish, all wrapped in seasoned rice a...
What makes this special
- Chamchi Gimbap features a creamy, oil-drained tuna and mayo filling wrapped in roasted seaweed.
- Oil-drained tuna mixed with mayo creates a creamy filling without greasiness
- Pickled radish's sweet-sour crunch balances the rich tuna mayo
Key ingredients
Core cooking flow
- 1 Drain 1 tuna can thoroughly by pressing it through a strainer, then mix with...
- 2 Julienne half a carrot and saute with a little oil and a pinch of salt for 2 minutes.
- 3 Beat 2 eggs evenly, make a thin omelette, cool, and cut into long strips.
Chamchi gimbap is a Korean seaweed rice roll filled with canned tuna mixed with mayonnaise, along with carrot, spinach, and pickled radish, all wrapped in seasoned rice and a sheet of roasted gim. The creamy tuna filling contrasts with the crisp vegetables, while the tangy pickled radish cuts through the richness and keeps each bite lively. A longtime staple in Korean lunchboxes and picnic spreads, the roll slices neatly into rounds that are easy to eat without utensils. Sesame oil brushed on the outside adds a subtle sheen and a nutty aroma. Spacing the fillings evenly before rolling ensures a clean, colorful cross-section with every cut - part of what makes well-made gimbap visually satisfying alongside the taste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Drain 1 tuna can thoroughly by pressing it through a strainer, then mix with 1 tbsp mayonnaise until smooth.
Removing all the oil prevents the rice from getting soggy when rolling.
- 2Season
Julienne half a carrot and saute with a little oil and a pinch of salt for 2 minutes.
Blanch 100g spinach for 1 minute in salted water, cool in cold water, squeeze dry, and season with 1 tsp sesame oil and a pinch of salt. Moisture is the enemy of crispy seaweed.
- 3Prep
Beat 2 eggs evenly, make a thin omelette, cool, and cut into long strips.
Keep the omelette under 2mm thick so it layers evenly with other fillings when rolling.
- 4Season
Mix 2 bowls of rice with 1 tbsp sesame oil and 1/2 tsp salt by folding with a spatula rather than stirring.
Seasoning while the rice is hot lets the salt dissolve evenly without breaking the grains.
- 5Step
Place a sheet of seaweed (20x18cm) on the rolling mat, spread rice leaving a 1.5cm border on one edge.
Layer tuna mayo, egg strips, carrot, spinach, and 2 strips of pickled radish horizontally across the center.
- 6Finish
Lift the mat and roll tightly, pressing as you go.
Seal the bare edge with a small amount of sesame oil and brush the outer surface for a glossy finish. Use a damp knife and press straight down in one clean cut for neat slices.
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Tips
Nutrition (per serving)
Variations
Tuna Kimchi Gimbap
A flavorful gimbap filled with rich tuna and tangy kimchi. Each bite brings a mix of mild heat and soft, savory texture.
Tuna Mayo Gimbap
A popular gimbap filled with creamy tuna mayo. The rich filling pairs perfectly with seasoned rice and crispy seaweed for an addictively simple snack.