Sweet and spicy tuna rolls – chamchi kimbap

sweet and spicy tuna rolls

These sweet and spicy tuna rolls are quick and easy but oh so yummy!  Rolled up seaweed in or seaweed out, they make a great appetizer or a light lunch.

Nov 2014 011

The kids are in swimming lessons on Friday nights.  It was a great concept, in theory; end the week with lessons and a swim at the pool.  My yobo joins us and swims with the kids.  It sounds lovely.  And it is, except that dinner still needs to be made, my yobo can’t always make it there and it is 6:30 when we get home!  If I am organized, I have dinner planned before we go, but more often than not, I am throwing it together when we get home.  This week’s throw together menu… sweet and spicy tuna rolls and zucchini pancakes!

sweet and spicy tuna rolls

“You are crazy!” you are thinking. No, really, they are that easy. 🙂

Sweet and spicy tuna rolls

Sweet and spicy tuna rolls

Ingredients

  • 3 cups of cooked medium grain rice
  • 1 tbsp sesame oil
  • 1/4 tsp salt
  • 4 sheets of seaweed for sushi (nori)
  • 1 can of tuna
  • 2 tbsp sweet chilli sauce
  • sesame seeds to garnish

Instructions

  1. Mix the sesame oil and the salt into the warm cooked rice
  2. Add the sweet chilli sauce to the drained tuna
  3. Place 3/4 c rice on the top 2/3 of the seaweed
  4. Spread out evenly
  5. Add 1/4 of the tuna mixture to the end of the rice
  6. Roll the rice/seaweed over the tuna to cover it - squeeze tightly
  7. Continue to roll
  8. Glue the end of the roll with a few grains of rice
  9. Squeeze, slice and enjoy with soy sauce!
http://koreainmykitchen.com/?p=1360

Note: to make the ‘inside-out” rolls, you need 4 cups of rice and instructions for reverse rolling are here! 🙂


Tuna kimbap

tuna kimbap

A wonderful combination of veggies and protein wrapped up in sesame flavoured rice and roasted seaweed.  A well balanced bite with all the food groups represented! Think of it as a mini little food pyramid …. in a circle! 🙂

My yobo was really wanting kimbap and has been asking me to make it for weeks now (read: begging!)  So one Sunday night he decides to make rice (waaaay) to much of it and I have to figure out what to make with all this rice.  Kimbap, he suggests.  He even produces all the necessary ingredients. Not so subtle! So kimbap it was!

This rendition has a yummy flavoured tuna in it. When a lady was offering samples of it at the grocery store, my yobo and all the kids went back twice.  I had no choice but to buy it, more because I felt bad for the sample lady than the fact they all enjoyed it! It also has spinach, a favourite of my yobos; “just like my mom makes it!”

The things you need:

  • A package of roasted seaweed 10 pieces
  • 8 cups cooked white sticky rice (don’t know how? here!)
  • 1 tbsp sesame oil
  • 1/2 tsp salt (to taste)
  • A package of spinach
  • 2 carrots
  • 4 eggs
  • 2 cans tuna (sun-dried tomato flavoured)
  • Korean pickled radish

sundried tomato tunaradish

The prep:

  • Add sesame oil and salt to slightly cooled cooked rice.
  • Beat the egg and fry like a crepe. Cut into 10 long pieces.
  • Slice the Korean pickled radish into 10 long pieces.
  • Slice the carrot into 10 long pieces.  Lightly fry.
  • Slice the cucumber into 10 long pieces using the outside of the cucumber and discarding the column of seeds in the middle.
  • Blanche the spinach in boiling water for 1 min.  Drain and squeeze. Lightly season with salt or soy sauce.

Assembly

  • Lay the seaweed on a bamboo roller
  • Place 3/4c + a little bit of rice on the seaweed
  • Spread the rice out evenly over 2/3 of the seaweed
  • Place the ingredients at the bottom end of the rice
  • Carefully roll the seaweed over the ingredients and pinch it tightly
  • Roll the rest of seaweed up nice and tight
  • Glue the end to the roll with a few pieces of rice
  • Cut with a sharp knife
  • Enjoy!

For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂

 

 

 

Yawna kimbap – Smoked salmon rolls

salmon kimbap

A delicious combination of smoked salmon, yellow radish, cucumber and avocado rolled up in a sesame flavoured rice roll.

I was going through the fridge looking for some inspiration and lo and behold I found all the ingredients for a fabulous kimbap! My brother-in-law had smoked me some salmon, my mom had given me avocados before they left on a trip and I always have yellow Korean radish and cucumber on hand. Lucky for my yobo, since if I ever ask what he wants for dinner he always says “kimbap!”

Now you might be thinking, “aren’t these sushi rolls?”  They obviously are very similar with a few distinct differences. One of them being the seasoning for the rice; kimbap utilizes sesame oil and salt to flavour the rice while Japanese rolls use sushi vinegar. Another distinction is the ingredients; kimbap tends to have more ‘stuff’ in them and they usually include of pickled yellow radish.  I must admit though that the avocado is not very authentically Korean 🙂

So if you haven’t given kimbap a try, here is your chance!

salmon kimbap

Yield: 10 rolls

The things you need:

  • 8 cups cooked sticky rice (4 cups uncooked = 8 cups cooked)
  • a package of kim, seaweed or nori sheets (10 pieces) I just buy what is on sale.  I am not too picky!
  • 1 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 a cucumber
  • Korean pickled yellow radish (see pic… available at Asian markets)
  • 1 avocado
  • 1 fillet of smoked salmon

The prep:

  • cook the rice.  I used 2 cups white and 1 cup brown this time (trying to be healthy!)  For a step by step on rice, see here
  • once the rice is made, allow it to cool for a few minutes, add the sesame oil and salt and mix well
  • cut the radish into 10 long thin pieces (6 inches)
  • cut the cucumber into 4 long pieces (6 inches), give the column of seeds to one of your helpers to gnaw on and slice the outside chunks into 10 long pieces
  • peel the avocado, take out the seed and slice thinly
  • break the salmon fillet into smallish pieces

cucumberradishcut radishavocadosalmonkim

The assembly:

  • put the sheet of kim, seaweed, on a bamboo roller
  • scoop 3/4c + a little smidge rice onto the seaweed
  • nicely spread out the rice on the top 2/3 of the seaweed
  • place the ingredients on the bottom end of the rice
  • carefully make one roll from the rice side to cover the ingredients and pinch it nice and tight
  • roll the roll over the rest of the seaweed nice and tight
  • take a few little grains of rice to act as glue and place them on the loose end of the seaweed and squeeze roll tightly
  • let the roll sit a few minutes before cutting
  • cut with a sharp clean knife into small bite size pieces (this way it looks like more and you can eat it gracefully!)

kimkim and ricesalmon kimbapsalmon kimbap 2rice gluesalmon roll

kyah and nyles

Kimbap kids in the kitchen!

If you like rolls, check out these:

cucumber rolls kimbap rolls

Naked cucumber rolls      Kimbap

Kimbap – Korean rolls

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Kimbap, Korean rice rolls, are a wonderful medley of vegetables, egg, radish and meat tightly wrapped in sesame rice and seaweed.

This recipe is one my yobo’s mom taught me to make when I lived in Korea.  My mother-in-law is a great cook and an amazing woman. Knowing how much I liked kimbap, every time we came to visit, she would prepare them.  She then patiently taught me how to cook despite my limited Korean language ability.  Using lots of hand gestures, simple Korean and some help from my yobo, I learned how to make these classic Korean rolls. There are many variations of kimbap but this is a basic version that my yobo grew up on.

Kimbap is picnic food or a great snack in Korea.  In my opinion, it is too time consuming for a snack. When I make 10 rolls of it, it is dinner! And a yummy dinner at that.

Yield: 10 rolls of kimbap

The time you need:  prep: 30 mins    rolling: 15 mins (depending how fast you are!)

The things you need:

  • a package of kim, seaweed, or nori sheets (10 pieces)
  • 4 cups white sticky rice (8 cups prepared)
  • 1 tbsp sesame oil
  • 1/2 tsp salt (to taste… add more if you like it more salty)
  • Korean pickled radish – see picture
  • 1 cucumber
  • 2 carrots
  • 4 eggs
  • a package of lunch ham (or you can buy a ham steak and cut it up)

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The prep:

  • make the rice.  For directions, see this post by Kyah – bap
  • when the rice is made, allow it to cool slightly and add the sesame oil and salt.  Mix well.
  • beat the egg and fry on medium low like a crepe.  Flip when browned and cool. Cut into 10 long thin pieces
  • slice the carrots into 10 long thin pieces (6 inches long)
  • slice the radish into 10 long thin pieces (6 inches) or you can buy the package that is pre-sliced for you
  • cut the sides of the cucumber into 4 long pieces from the outside.  Discard the column of seeds. Cut the long pieces into 10 thin pieces each having some green on it – if this is confusing…see the picture 🙂
  • cut the ham into 2 halves
  • lightly fry the carrot in the fry pan used from the egg till it is browned and  lightly salt.

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The assembly:

  • lay the seaweed, kim, on a bamboo roller
  • scoop 3/4c + a little bit of rice onto the seaweed
  • spread out the rice evenly on the top 2/3 of the seaweed
  • use the spatula to spread and smooth out the rice
  • layer the ingredients at the bottom end of the rice
  • then carefully roll the seaweed like a jelly roll – if you know how to roll a jelly roll 🙂 – first pinching the top of the seaweed over the ingredients and then carefully rolling the rest nice and tight
  • use a little bit of rice at the end to ‘glue’ the seaweed to the roll
  • squeeze the roll tightly
  • allow the roll to rest a few minutes before cutting
  • cut with a sharp knife.  I find it helps to clean the knife between rolls or else it gets all goopy from the rice.

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Nothing beats making kimbap in the sunshine!