Tuna gimbap (chamchi-gimbap: 참치김밥)

I'm making gimbap today! Gimbap, seaweed rice rolls. These days, the weather is so good, I like to go on a picnic. We need gimbap! Very hot rice. This is 4 cups of cooked rice. So I'm going to add salt and vinegar. 1 quarter teaspoon salt. 1 teaspoon vinegar. And mix. I usually eat multigrain rice every day. But when I make gimbap, I always use white rice. The rice preparation is done! I posted this tuna gimbap recipe a long, long time ago. In 2007, when I started YouTube at that time. Because everybody loved my tuna gimbap. My co-workers loved it, my friends, my family loved it. So I chose this tuna gimbap. My pan is heated. I like to pan-fry this crab meat. Artificial crab meat. When it's cooked, it's more soft. And outside is a little bit crunchy, nice. But I'm not going to ruin the color. Red color, so just quickly. Next, tuna! I'm going to strain this way. Squeeze. You don't have to squeeze tightly, just slightly. And then, put it here. So one garlic clove. We need sesame oil, 1 teaspoon. 1 tablespoon soy sauce. Ground black pepper, around a quarter teaspoon. So make flakes. All this moisture is evaporated. And just around 2 minutes, keep stirring. So that this garlic and soy sauce, and a little bit of sesame oil flavor is all well-mixed. Okay, and then, start cooking. Around 1 tablespoon honey. Of course, you guys can use also sugar. Or skip it, but when you add just a little bit sweetener, like this, it's more tasty. Sweet, a little salty kind of mixture. This is danmuji, it's a yellow pickled radish. Cut off the top, like this. So you can just keep this one, not to spill this. And then, I'm going to choose, look at that, gim, and this size. Gim size. Here, and cut. And we need 4. 4 strips. Like this, put the leftover back. Like this. This is, the size is kind of a really awkward size, not for gimbap size. But you just slice this, make it kind of in a round disk, and just eat. Noodle soup, or jajangmyeon, and just serve. With a rubber band, just close the top tightly. And then, you can, upside down. Like this. So, keep in the refrigerator. Once in a while, take it out, again, like this. This is the way that I, all the time, just keep this, my danmuji, in my refrigerator. Nice, yellow thing. This one, you can eat it as a side dish with rice, later. Tuna, and red color, yellow color already. Next one is avocado, so that colorful, already colorful and delicious. And, I just cut like that. Then, using spoon, scoop out. You see, here's something like a black stuff. You gotta cut off. Prevent it from going brown. I use some lemon. Too hard. So make it, make it smooth. Only, one, two, three, four. Four ingredients. And, let's make gimbap here. It says label for gimbap. It's a gimbap for, kind of, name is label. So, I just call this seaweed paper, gim. Already toasted gim. And, there is a pan. So we need a fork. You see? Already toasted. If not toasted, just as a kind, you can check out my other gimbap recipe, how I toast. Using just over the, directly over flame, toast side by side. So we are going to make four gimbap. And, I'm going to divide this into four. This is one portion. And then, you see the gim? There's like a kind of rough side, rough. And the other side is shiny. This shiny part goes down. Oh, by the way, this is a gimbap mat. Mat for making gimbap. Rice is sticky, so I just soak in cold water. Cloth or a paper towel. Like this. I left around one inch on top. I just divide this into four portions. And put it here. And then, see? This. Maybe I cut really too big. And this. Like this. Lift this. And this part, ending part is going here. Like this. Then roll it up. Nice! Gorgeous! Okay. Nice. Little piece of avocado. So I just add some sesame oil. You can use even hand. Some sesame seeds. I'm going to use this, my tin container. This is my dosirak today. When I visited Korea years ago, I went to the antique store. And they sold this. Actually, when I was young, I used this. I used this and my friends were using, my mom was using. This is kind of a rice container. At that time, we didn't have a rice cooker or rice warmer. Nothing like that. Our heating system is called ondo. And heated floor. Floor is really warm. Not all part is warm. Only really most, kind of highest temperature. And we put this blanket over top. Freshly made hot rice. The rice is still hot for a couple of hours. Even several hours. I was so happy to find this. Oh my god! This is sold in antique store right now. So I will use this, my gimbap container today. So clean. We made tuna gimbap. It's heavy, heavy. Mmm! So delicious! The key point about the recipe is, I seasoned and stir-fried and evaporated all this water. And make it kind of look like flaky tuna. Make this and go on a picnic with this. Today, we made tuna gimbap. In Korean, chamchi gimbap. Enjoy my recipe. See you next time! Bye!