Saturday, 15 December 2007

K-popped! Kitchen: Tuna Kimbap

Chamchi Kimbap (Tuna R0lls)

This is my first time making
Kimbap or any kind of sushi roll for that matter. It turned out okay - at least some sort of roll resembling a Kimbap produced itself as the end result (phew!)

I wasn't very satisfied with the rice though, it was too mushy. All i did was follow the instructions on the packet of rice. Well, will use less water next time.

Okay, here's how i made it. The ingredients below makes four rolls.

  • Seaweed sheets (they also call it Nori lavers)
  • 1 1/2 cups steamed short grained rice
  • Tuna flakes in water (1 small can)
  • 1 Carrot
  • Alfalfa sprouts (you can use any other vege)
  • 2 eggs
  • Mayonnaise
  • Mustard or wasabi (optional, for that extra kick)

Left: A packet of short grained rice
Right: A pack of 10 seaweed sheets

Seasoning :
Mix everything in a bowl
  • 1 tablespoon sesame seed oil
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 tablespoon honey (or sugar)
  • 4 pinches of salt (or to taste)

Preparation :
  • Make egg rolls by beating one egg, and frying it in a pan with a little oil. Roll the egg when it's about 70% cooked. Repeat with the next egg. Cut each egg roll into two.
  • Cut carrot into 8 thin slices. Fry the slices in a pan with a little oil (you can keep the carrot slices raw too).
  • Mix 3/4 of the seasoning into the cooled steamed rice.

Assemble :
  • Place one seaweed sheet on the bamboo mat. Ensure that the shinny top part faces down.
  • Quickly spread rice onto the sheet, leaving 10% of the top part empty. (Keep a bowl of cold water handy to clean hands after spreading the sticky rice)
  • Lay your ingredients i.e. carrot slice (2), egg roll slice, tuna, alfalfa sprouts and mayonnaise onto the rice.
  • With the help of the bamboo mat, roll the Kimbap. Make sure you press firmly to pack it all in.
  • Brush some of the remaining seasoning on top of the Kimbap (optional).
  • Use a sharp knife to cut the Kimbap into slices. Wipe the knife if it gets sticky and continue.

Orchid's messy Kimbap before it's rolled up
You can buy the bamboo mat at Jaya Jusco supermarket.
It only cost MYR4.50.

Serve :
  • Serve on a plate. Eat dipped in soy sauce.

Do these look like Kimbap to you?

Have you made Kimbap before? What's your favourite ingredient to put in the Kimbap?

PS: If you are a pro at making Kimbap, do you have any tips on rolling it? Is there a special technique? How to make it nice and hard and professional like. Mine turned out a bit soft.

More K-popped! Kitchen:
Rooster makes Kimchi Jjigae

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fraulein said...

looks good !! hope it tasted as good as it looked ; )

that pic of the cartoon and his huge mouth on the packet of rice is funny

Anonymous said...

i like putting hot dogs in mine. ima weird, but thats how i roll.
for rolling: as you pull the seaweed over the ingredients, press firmly every time you pull the bamboo thing up.

Gail T. said...

it looks yummy. i like this new section of k-popped.

Anonymous said...

Man Kpopped! I want you to come live with me, you are such good cook!

Dottie said...

Just a crazy idea... How about K-popped organizing a trip to Korea? Obviously some 'screening' will be required! :P But I think many of your loyal readers will be more than delighted to join! I know I will!

Orchid said...

Hi Dottie,

You read this food entry and you thought of a trip to Korea? * I'm just wondering * hehehehe

But yeah, it would be fun to have a group of K-popped! people going to South Korea and experiencing stuff together. It will be just so fun!

Other readers like the idea?

blinkable said...

^ count me in! *run around in circle* I am so following you gals to Korea even if it means going bankrupt! *pwahahaha*

Kpopped, I tried this chicken bimbimbap at this korean corner *sori I take no heed of the name* at the Pavillion foodcourt *lower ground I think* and I <3 it so much! Go try! I forgot to take pics before I squished everything together due to my eargerness to try! It's RM14.00 per set and you get the soup *my mom said it tasted like overnight soup* and a side dish *filed with stuff I dont eat so I iono what they are*

Ok so I am bad at description..I will leave it to kpopped =P

meiruo_chan said...

Orchid, I've try your tuna kimbap recipe. Yummy! Thanks for the recipe. They are so easy!

uyu said...

Gotta love that package of rice!

This blog is making me waa-aay too hungry btw. ( ̄へ ̄ )I should avoid reading this blog.

alethea said...

I made some delicious ones with thinly sliced fried tofu instead of omelette and sauteed mushrooms instead of meat, they tasted great but... they did not survive slicing. they were rolled tightly and looked great, but when I tried cutting they didn't cut cleanly, they seemed a bit slippery. when I did manage to cut them open many of them opened up like a "c"

where did I go wrong?

Orchid said...

An-nyeong-ha-se-yo alethea, adding thinly sliced fried tofu and sauteed mushrooms sound really nice.

If your kimbap opens like a "c", it might be that you did not leave enough empty space at the end of your seaweed sheet to seal up the roll completely.
Make sure there's at least 5cm or 2 inches at the end of the seaweed sheet. Use some water to seal the roll if needed.

The knife must be very sharp to cut the roll. Use a sawing motion to cut.

Hope the kimbaps turn out better next time!

alethea said...

Thanks, I only left an inch... or maybe less and my knife is very dull I suspect.

I cant wait to make the pancakes! Keep the recipes coming!

hito mazuki said...

live was never so easy! ^o^
K-popped rawks!! v*^^*v

Samanhta said...

Hiya Orchid...

Actually kimbap is the same as sushi roll, so in order to get a really nice shape, u can giv tis a try coz my first tryout result was similar or worse than urs, but practice n a bit of experience makes perfect........

u can try to spread a thinner layer of rice, the ingredients can put placed near to the end wif rice coz if placed in the middle, the rice can never be enuf to cover the whole thing n look lik wat they hav in supermarkets/sushi shops......

when rolling, make sure ur mat is aligned wif or near the end wif rice which makes it easier to let go of the mat once u start to roll.......

when u reach the end n it wun stick, u can always use the remainin rice as glue to stick everything together....

if u want a firmer roll, place a bit of pressure when rolling, and when u get a perfect roll, u can always wrap the roll in the mat and squeeze a bit to make the roll even firmer.......

And orchid....u did a great job at slicing the kimbap into equal parts coz tats 1 of the reason y kimbap is flavourful and ur selection of ingredients is compatible wif each other n i'm sure it tastes perfect.....

rather than tuna, u can try using boiled taiwan sausages (halved) coz they r quite flavourful n goes well wif both carrots, cucumbers n eggs.......

Clammy said...

Lots and Lots and LOTS of practice to get the rolling right... I gave up YEARS ago. Now i just eat what other family makes or what I buy! ha ha ha. Same with Mandoo... it's not as easy as it looks to sandwich those little dumplings together!


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