๐ Chamchi-mayo kimbap, Korean tuna-mayo seaweed rice roll — 150g rice and a pinch of Korean seasoned salt (mat-sogeum)
A can of tuna, mayonnaise, and warm cooked rice are enough to roll kimbap. Season the rice with Korean seasoned salt (mat-sogeum) only. The filling is drained tuna and mayonnaise. Keep danmuji, Korean pickled yellow radish, on a separate plate.
Do not mix toasted sesame oil into the rice. After you roll the kimbap, brush it on one outer side only and sprinkle sesame seeds so the outside smells nutty.
Season the rice with mat-sogeum only
Chamchi-mayo is already salty. If the rice is heavily seasoned too, each bite turns salty and heavy.
One roll uses 150g cooked rice. That is the amount you spread thin on one sheet of gim (Korean roasted seaweed). Korean seasoned salt (mat-sogeum) is only one pinch, 0.5g.
Mix while the rice is warm, then let some steam escape before you put it on the gim. Hot rice right on the sheet tears the gim.
Drain the tuna; mayonnaise is half the weight
Pour one 100g can of tuna into a sieve and press with a spoon to drain the oil. Leftover oil makes the filling thin, and the roll will not hold.
Mayonnaise is half the weight of the drained tuna. For one roll that is 40–50g tuna and 20–25g mayonnaise. Mash the tuna finely, then mix it well with the mayonnaise. If it is only loosely mixed, the tuna sits in one lump and tastes dry.
⏱ At a glance
- Servings: 2 rolls (150g cooked rice per roll)
- Estimated cooking time: about 3 minutes (not including cooking the rice)
- Extra prep: warm cooked rice, gim sheets for kimbap
- Difficulty: easy
- Tools: sieve, bowl, bamboo rolling mat, knife. No stove
- Flavor: thick tuna-mayo, lightly salted rice, toasted sesame oil on the outside only
๐ Ingredients
Salted rice
- Cooked rice: 300g (150g per roll)
- Korean seasoned salt (mat-sogeum): 1g (one pinch, 0.5g, per roll). Look for it at a Korean or Asian grocery or online. If you cannot find it, use fine salt 0.8g + Miwon (MSG) 0.2g for two rolls (per roll: fine salt 0.4g + Miwon 0.1g).
Chamchi-mayo
- Canned tuna: one 100g can. Drain the oil and split the meat between two rolls. 40–50g per roll
- Mayonnaise: half the weight of the drained tuna. 20–25g per roll, 40–50g for two rolls
Gim and finish
- Gim sheets for kimbap (Korean roasted seaweed): 2 sheets. Look for kimbap gim at a Korean or Asian grocery or online.
- Toasted sesame oil: a little on one outer side after rolling
- Sesame seeds: a light sprinkle on the outside
On the side
- Danmuji (Korean pickled yellow radish): on a separate plate, not inside the roll
๐ฉ๐ณ How to make chamchi-mayo kimbap
1. Drain the tuna
Pour one 100g can into a sieve and press out the oil with a spoon. Mash the drained meat finely, add mayonnaise at half that weight, and mix until there are no lumps. That amount is for two rolls.
2. Mix only mat-sogeum into the rice
Mix 1g Korean seasoned salt (mat-sogeum) into 300g cooked rice. Mix while it is warm, then let some steam escape before you roll.
3. Spread the rice and add the chamchi-mayo
Spread 150g rice thin on one gim sheet for kimbap. Put only chamchi-mayo down the center. One roll uses 40–50g of the drained tuna mix.
4. Roll, then brush toasted sesame oil on one side
Tighten from the filling and roll with the mat. Brush toasted sesame oil on one outer side only and sprinkle sesame seeds. Wet the knife and slice.
๐ก Ajumma's Tips
Use gim sheets made for kimbap. Thin roasted Joseon gim (thin roasted Korean table seaweed) tears easily.
When you roll only one
150g cooked rice, 0.5g Korean seasoned salt (mat-sogeum) or fine salt 0.4g + Miwon (MSG) 0.1g, 40–50g drained tuna, 20–25g mayonnaise, and 1 gim sheet are enough.
On the side
Drain the danmuji and cut it about the length of one finger joint. Line the pieces on a small white plate. Keep it next to the kimbap and eat a piece between bites so the tuna-mayo feels less heavy.
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