Chamchi kimbop (, strange words to most of you but ever since leaving Korea they are the two words that are most likely to get Trev's attention. And, much to his delight, this past week Eddy was kind enough to host a Chamchi kimbop party at our place. Our stomachs are eternally grateful!
'What is Chamchi kimbop?' you might ask. Kimbop: rice and seaweed roll. Chamchi: is the variation, it means tuna. Simply put, kimbop is the equivalent of our peanut butter sandwich to Koreans. It is their 'go to' food for any and all outings. Ask a Korean for a snack, you'll most likely get a shiny tin-foil wrapped roll of kimbop.
To the untrained foreigner it resembles a sushi roll, but really it is so much more than that. Kimbop comes in many, many different styles. First off, you can spell it with a 'K' or you can switch it up and spell it with a 'G'. There is round kimbop or triangular kimbop, my kimbop always looks a little more rectangular. You can get kimbop with cheese, kimbop with squid, kimbop with tuna, kimbop with beef... You can even get nude kimbop! The lists of kimbop variations are truly endless. But for Trevor, nothing but Chamchi Kimbop will do.
Let me show you how to make Trevor's favourite food.
참치 김밥 (Tuna Kimbop)
- Rice (밥)
- Seaweed (김 or Laver)
- Pickled Radish
- Crab meat, Tuna (canned)
- Soy Sauce, Mayonnaise, Vinegar, Garlic, Sesame Oil and Seeds, Carrot.
- Perilla Leaves (kind of minty plant)
Spread rice mixture (Mix 1/2 tbsp Sugar, 1 tsp Salt, 1 tbsp Vinegar and add to 5-6 cups of cooked rice) evenly over a sheet of seaweed (laver).
Place carrots, crab, pickled radish, and any other toppings of choice on top of the rice and to one end.
Then top with perilla leaves, followed by tuna mixture (canned tuna, 3 tbsp sesame oil, 1 tbsp soy sauce, 1/2 tbsp sugar, 1 clove minced garlic, 1 tsp pepper) and a squirt of mayo.