📝 About This Recipe
Chamchi Gimbap is a beloved Korean soul food that elevates the humble seaweed roll with a rich, savory tuna mayo filling. This iconic roll balances the creaminess of the tuna with the refreshing crunch of pickled radish and the earthy sweetness of sautéed carrots. Wrapped in seasoned rice and toasted gim, it is a portable masterpiece perfect for hikers, students, and anyone craving a wholesome, multi-textured bite.
🥗 Ingredients
The Rice Base
- 3 cups Short-grain white rice (cooked and slightly cooled)
- 1 tablespoon Toasted sesame oil (high quality)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Toasted sesame seeds
The Tuna Filling
- 1 can Canned tuna (approx 150g, drained thoroughly)
- 3 tablespoons Japanese or Korean mayonnaise (Kewpie brand recommended)
- 1/4 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Sugar (to balance the saltiness)
The Roll Components
- 4-5 pieces Roasted seaweed sheets (Gim) (standard gimbap/sushi size)
- 8-10 pieces Perilla leaves (Kkaennip) (washed and stems removed)
- 5 strips Danmuji (Yellow pickled radish) (cut into long matchsticks)
- 1 large Carrots (julienned finely)
- 2 large Eggs (beaten with a pinch of salt)
- 1/2 large Cucumber (seeded and cut into long strips)
- 1 tablespoon Neutral oil (for frying)
👨🍳 Instructions
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1
Place the freshly cooked warm rice in a large bowl. Gently fold in the sesame oil, salt, and sesame seeds using a rice paddle. Cover with a damp cloth to keep moist while it cools to room temperature.
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2
In a small bowl, combine the drained tuna, mayonnaise, sugar, and black pepper. Mash with a fork until well combined and creamy.
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3
Heat a lightly oiled non-stick pan over medium heat. Pour in the beaten eggs and cook into a thin flat omelet. Once set, remove, cool slightly, and slice into long, 1/2-inch wide strips.
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4
In the same pan, add a drop of oil and sauté the julienned carrots with a pinch of salt for 2-3 minutes until softened but still holding their shape.
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5
Prepare your rolling station: Place a bamboo rolling mat (gimbap-teul) on a clean surface and lay one sheet of seaweed, shiny side down.
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6
Spread about 3/4 cup of rice evenly over the seaweed, leaving about 1 inch of the top edge clear. Use wet fingers to prevent the rice from sticking to your hands.
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7
Place two perilla leaves side-by-side in the center of the rice. These act as a moisture barrier for the tuna.
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8
Spoon a generous line of the tuna mixture across the center of the perilla leaves.
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9
Layer the egg strips, pickled radish, cucumber, and sautéed carrots on top of or next to the tuna.
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10
Lift the bottom of the bamboo mat and roll firmly over the fillings, tucking them in tightly. Apply even pressure as you roll toward the top.
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11
Dab a tiny bit of water or a few grains of rice along the top edge of the seaweed to seal the roll shut.
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12
Lightly brush the outside of the roll with a touch of sesame oil for a beautiful sheen and extra aroma.
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13
Using a very sharp knife (wipe it with a damp cloth between cuts), slice the roll into 1/2-inch thick bite-sized rounds.
💡 Chef's Tips
Ensure the tuna is squeezed very dry before mixing with mayo to prevent a soggy roll. If you cannot find perilla leaves, you can substitute with baby spinach or omit, but perilla adds a unique minty-basil flavor. Don't overfill the roll; leaving that 1-inch gap at the top is crucial for a clean seal. Use wet hands or a wet rice paddle to handle the rice—it is incredibly sticky! For the best texture, use rice that is slightly firmer (use about 10% less water than usual when cooking).
🍽️ Serving Suggestions
Serve with a side of spicy Tteokbokki (simmered rice cakes)—the creamy tuna balances the heat perfectly. Pair with a warm bowl of Odeng-guk (fish cake soup) for a classic Korean street food experience. Offer a side of Baechu-kimchi (napa cabbage kimchi) for a fermented tang. Enjoy with a glass of cold barley tea (bori-cha) to cleanse the palate. Pack into a bento box for a scenic outdoor lunch or quick office meal.