Chop kimchi as finely as possible and stir-fry tuna can, sugar, and water.

Pour the muwi into a bowl and pick the ones with the big leaves and knock them off.

You can remove the muwi leaves according to the amount of ssambap, and leave the small leaves for vegetables.

Blanch the moorie leaves in boiling water.To prepare greener leaves (for 2-3 minutes only), add a little salt.

Rinse the blanched moorie leaves in cold water immediately and squeeze out the water.

Prepare stir-fried kimchi, cooled rice, and blanched moorie leaves.

Spread the muwi leaves gently, place the bite-sized rice on top, and place the fried kimchi on top.
After doing this, you can curl it like this.

Also, make ssambap using the prepared ssamjang. Spread the thin leaves well, put rice, ssamjang, and fold it's done

It's an extra episode, but I also prepared sundae skewers for my friend and me who like sundae.
I had a pack of vacuum-packed sundae at home, which I put in boiling oil and fried long sundae.

If you have frying powder or flour, you can coat it with frying clothes, but on this day, those powders fell off completely, so I just fried them.

Put the fried sundae skewers on the wooden skewers and put the sauce on them
I added more red pepper paste to the existing rice cake skewer sauce (you can mix ketchup, red pepper paste, sugar, etc.) and applied it with a slightly spicy sauce.