Making a Spicy Ttangcho Tuna Kimchi Gimbap Lunch Box
My husband likes gimbap and spicy taste, so I made gimbap with chili pepper
2 serving
Within 60 minutes
이도롱
Ingredients
  • instant rice
    3bowl
  • canned tuna
    1ea
  • ripe kimchi
    1/2bowl
  • Cheongyang red pepper
    1ea
  • leek
    1/2ea
  • onion
    1/4ea
  • Carrot
    1/5ea
  • give it a second time
    0.5TS
  • Red pepper powder
    1TS
  • Oligosaccharide
    1TS
  • thick soy sauce
    1TS
  • Sesame oil
    1TS
  • Seasoned salt
    4little
Cooking Steps
STEP 1/17
I chopped the onions
STEP 2/17
Please cut the green onions, too
STEP 3/17
I chopped up the carrots with a knife
STEP 4/17
Remove the oil from the tuna can
STEP 5/17
I put the ripe kimchi in a bowl and mince it with scissors
STEP 6/17
Chop up Cheongyang chili peppers, too
STEP 7/17
Grease the pan and make green onion oil
STEP 8/17
Add ripe kimchi and stir-fry for a minute
STEP 9/17
Add carrots, onions, and peppers and stir-fry for about a minute
STEP 10/17
Add 0.5 tablespoon, 1 tablespoon of red pepper powder, and 1 tablespoon of oligosaccharide
STEP 11/17
Add tuna and stir-fry lightly for 30 seconds
STEP 12/17
Put the stir-fried ingredients aside, put 1 tablespoon of soy sauce on the bottom, and stir-fry it together. That's it
STEP 13/17
Mix 3 bowls of rice with 1 tablespoon sesame oil and 4 skewers of salt
STEP 14/17
Spread the seaweed and let go of the rice
STEP 15/17
Put the sauce in the middle
STEP 16/17
Roll it well and let the end of the seaweed come to the bottom It sticks naturally, so it doesn't let go of the steam
STEP 17/17
Wrap the gimbap well and put it in a container. That's it! It's spicy, tuna, and ripe kimchi. It's so delicious
If it's spicy enough with vinegar, add 1-2 drops of capsaicin when you stir-fry the sauce The spicy taste gets stronger!
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