Tuna Kimbap (Chamchi Kimbap)
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My Korean Kitchen · by Sue Pressey★ 5.0 (6)

Tuna Kimbap (Chamchi Kimbap)

NUTRITION · PER SERVING70M COOK
CAL 60%·PRO 100%
CARBS 180G59% OF CAL
24G FIBER24G SUGAR132G OTHER
FAT 33G25% OF CAL
6G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean tuna kimbap is sushi-style rice rolls filled with cooked vegetables, egg, tuna, and fish cake, wrapped in nori seaweed. Each ingredient is seasoned separately, then assembled for a balanced, colorful meal. Serve with soy sauce for dipping.

mainkoreanbowlfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cucumber ((English or Lebanese), (350g/ 12.3 ounces))
  • 4 eggs
  • 3 carrots ((320g / 11.3 ounces), julienned)
  • 2 sheets Korean fish cake ((90g / 3.2 ounces), rinsed with hot water & thinly sliced)
  • 5 cups cooked rice ((resulted from 2 cups of uncooked short or medium grain rice))
  • 7 strips yellow pickled radish
  • 14 strips seasoned edible burdock root ((available at a Korean grocery store))
  • 555 g canned tuna ((19.6 ounces), drained (3 cans of tuna each weighing 185 grams / 6.5 ounces))
  • 1/4 cup mayonnaise
  • 7 sheets dried seaweed ((gim / sushi nori))
  • 7 to 14 perilla leaves ((depending on its size, optional), rinsed)
  • 1 Tbsp sesame oil
  • cooking oil
  • 1/2 Tbsp fine sea salt
  • 1/8 tsp fine sea salt
  • 1 tsp rice wine ((mirin))
  • 1 Tbsp soy sauce (, regular)
  • 1/2 tsp sugar
  • 2 Tbsp sesame oil
  • 1/2 tsp fine sea salt
PREP
20M
SODIUM
2361MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.