One of Korea's most beloved seaweed rice rolls, filled with creamy canned tuna, seasoned spinach, cooked egg, carrot, and perilla leaves for a simple yet satisfying meal.
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Adapted from a video by Aaron and Claire
Korean Creamy Tuna Gimbap That Will Change Your LIFE l Chamchi Gimbap
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1
Rinse the short grain rice 2–3 times, drain it, add the same amount of water, and cook in a rice cooker.
2
Bring a pot of salted water to a boil, add 250g washed spinach, and blanch for 30 seconds to 1 minute. Transfer to cold water to cool, then squeeze out excess moisture.
3
Season the spinach with minced garlic, salt, toasted sesame oil, and toasted sesame seeds, then gently toss to combine.
4
Cut a large carrot into thin matchsticks, cook in hot oil for about 2 minutes until just beginning to soften, then remove and set aside.
5
Clean 12 perilla leaves and trim off the stems.
6
Beat 4 eggs with a pinch of salt, cook in an oiled pan as thin layers on both sides until set, then cool and cut into thin strips.
7
Cut gimbap ham along the package guidelines and lightly pan-fry until lightly browned, then set aside.
8
Drain canned tuna, mix with Kewpie mayo and black pepper. Optionally add sliced green onion and chopped green chili for extra flavor.
9
Transfer the cooked rice to a large bowl, add toasted sesame oil, salt, and toasted sesame seeds, then gently mix with a spatula without crushing the grains. Cool to room temperature.
10
Place a sheet of seaweed on a bamboo mat with the shiny side down, spread about 0.75 cup of seasoned rice evenly, leaving about 1.5 inches at the top uncovered.
11
Layer the fillings on the rice in order: perilla leaves, tuna salad, egg strips, carrot, spinach, imitation crab, ham, and pickled radish.
12
Using your thumbs from underneath the mat to roll and your fingers to hold the fillings, tightly roll the gimbap away from you. Press firmly at the rice edge to seal, then place seam-side down.
13
Repeat steps 10–12 with the remaining rice and fillings to make 6 rolls.
14
Coat the gimbap rolls and knife generously with toasted sesame oil, then gently slice and serve.
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