Tuna Kimbap or Chamchi Gimbap (참치김밥) is nutritious and delicious seaweed rice rolls, featuring canned tuna and various vegetables for the fillings.
For Koreans, kimbap is one of those foods that brings back nostalgia. Kimbap is essential for picnics and school field days. It is closely associated with special occasions. However, it is also an everyday food pretty much seen everywhere, including convenience stores, service stations, cafeterias, and restaurants.
Hence, there is an infinite number of variations in kimbap and you can make your own signature kimbap by adding your favorite ingredients or seasonings, or by making different shapes. That’s what makes kimbap so fun and unique.
About Tuna Kimbap
Tuna Kimbap or Chamchi Gimbap (참치김밥) is a modern and very popular version of kimbap. The tuna filling is typically a Korean-style tuna salad. Tuna is mixed with mayonnaise and rolled up with rice and other vegetables. The vegetables will vary, but adding perilla leaves is a popular combination in Korea.
Since I can hardly find perilla leaves here, I use other vegetables that are more common to use instead. This recipe is basically similar to the previous classic Kimbap recipe, but I substitute the beef with tuna here. Also, danmuji (yellow pickled radish) is used here because it is the key for authentic Korean kimbap.
What Fillings Go with Kimbap?
The beauty of kimbap rolls is you can customize them with your preferred ingredients, as long as you can stuff and roll them up into beautiful cylinders. If you are not a fan of canned tuna or you want to replace the fillings, here are some common filling ingredients used for kimbap;
- Rice: short-medium rice grain, brown rice.
- Protein: bulgogi/ground beef, chicken, egg, ham, tuna, fish cake, imitation crab, cheese.
- Vegetables: kimchi, carrot, spinach, zucchini, cucumber, lettuce, perilla leaves, burdock root, danmuji/pickled radish, daikon.
More Korean Recipes
Do you love Korean foods? If you don’t know, I have tons of Korean recipes on my blog. Here are some of them.