How To Make Tuna Kimbap

[out line]

 

[Introduction]

Tuna Kim bap (Cham chi Kim bap in Korean) is popular as a snack, picnic food, outdoor events, or as a light lunch.

[Thesis]

If you follow these simple steps and suggestions you will be easier and faster as in other cookings.

Ⅰ. Ingredients

A. Main ingredients

B. Seasoning

Ⅱ. Preparation

A. Cook rice

B. Trim the vegetables

C. Egg pan-fry and cutting

D. Frying ham

Ⅲ. Making

A. How to put the rice on the laver

B. How to put the ingredients

C. How to roll and cut

Tuna Kimbap (Cham-chi Kimbap in Korean) is popular as a snack, picnic food, outdoor events, or as a light lunch. If you follow these simple steps and suggestions it will be easier to cook.

The first step is to prepare main ingredients for 7 rolls (it serves 4 people) such as dried seaweed (kim) 7 sheets, 4½ cups of steamed rice (bap), a can of tuna 250g, 7 yellow radish pickle (danmuji), 7 long sticks of seasoned edible burdock root, 7 slices of BBQ ham (made for Kimbap), 4 crab sticks, 4 eggs, 4 stalks of spinach, 1 carrot, 14 sesame leaves (ggaen-nip), and some mayonnaise. You also need seasoning (mix these in a bowl) such as sesame oil 1tbsp, salt 1/2 tsp, dark brown sugar 1 tsp, and vinegar 1tbsp.

The second step is to cook rice and to prepare vegetables. Usually Kimbap is made from white sticky rice because it tastes better and looks prettier. The techniques are simple. First, start to cook rice. It takes 30 to 50 minutes depending on what kind of rice you cook or what kind of method you use. After you take steamed rice out of the rice cooker, add 1/2 of the seasoning on the rice, and mix it well. Meanwhile, the rice needs to be cooled down a little bit. Second, rinse the sesame leaves and carrot. Also, cut the roots off from the spinach, rinse it and parboil it in boiled water. If it’s too long, all good vitamins of spinach could be lost and its color changes. Then rinse spinach with cold water and squeeze all the water out. After that, add 2 sprinkles of salt and 1 dash of sesame oil on the spinach then mix it well. Third, crack 3 or 4 eggs into a bowl, add salt and mix it well. Then pan-fry and cut it lengthwise with a little over a 1/4-inch-wide. Moreover, they will give you a total of 8 sticks each, but you will need only 7 each from them, so you can have spare ones if you are hungry. Next, you can also to cook the carrots, crab sticks and BBQ ham in a frying pan with a little oil. However, you can use uncooked fillings, but I prefer cooked ones.

The final step is to roll and cut the Kimbap. If you have a bamboo mat, rolling will be so much easier. First, place one laver on the bamboo mat. Then put the rice on the center of the dried seaweed and using a spoon. Also, you need to spread it thinly and fast over the 2/3 or less of the laver from the bottom. Whenever you start to spread the rice, you use your fingers and rice spatula. Second, put the two sesame leaves in the centre of the rice. Then put two carrot sticks, 2-3 spinach leaves, some tuna, and mayonnaise on top. Furthermore, on top of that put the crab stick, ham, burdock stick, yellow radish, and egg stick (all one each). At this point, place a little bit of each ingredient on a single line and start to roll it up. Next, lift the bottom end of the dried seaweed to cover the ingredients, once you cover it then roll it. At that time, you need to paste some water at the edge of the dried seaweed if it doesn’t stick. Every time you roll, pause and squeeze the roll a little bit to tighten the ingredients together. Then brush the rolls with sesame oil. Finally, remove the bamboo mat, with a sharp knife, slice roll into 1/2 inch thick Tuna Kimbap pieces, and serve it on the plate. It has a savory taste and the smell from sesame leaves and tuna is just well balanced.

To sum up, Tuna Kimbap is made from steamed white rice, tuna, and various other ingredients, and vegetables rolled in sheets of dried seaweed and served in bite-size slices. Enjoy your Kimbap. Surprise your friends on your next picnic by making Tuna Kimbap.