STEP 1/10
I prepared kimchi by chopping it into small pieces. It's about 80% of the rice bowl.
STEP 2/10
I used one 150g of canned tuna.
Sieve it to remove the oil and prepare it.
STEP 3/10
Pour oil into a frying pan, pour the kimchi broth, and stir-fry it with only kimchi.
Add 2t of sugar and 1t of red pepper powder and stir-fry.
STEP 4/10
Add the tuna without oil and stir-fry it
STEP 5/10
Lastly, add 1T of sesame oil and wrap it up
STEP 6/10
Beat in 3 eggs, season lightly with salt and fry the egg.
Divide the egg mixture in half and fry 2 slices of egg.
STEP 7/10
Prepare 2 servings of rice, add 2 skewers of salt, 1T of sesame oil, and season.
STEP 8/10
Spread rice thinly and evenly over seaweed and top with egg garnish.
STEP 9/10
Place 3 perilla leaves on top of egg garnish and stir-fry enough kimchi and roll it tightly.
STEP 10/10
If you cut gimbap into bite-sized pieces, tuna kimchi gimbap is complete
When you cut gimbap, you have to hold 2 rolls of gimbap together to cut it well without bursting.