Making tuna kimbap with ripened kimchi tuna kimbap
I prepared a recipe for making light tuna kimbap. You can easily make ripe tuna gimbap with ripe kimchi. Gimbap is all about preparing vegetables. You may feel that it takes a lot of work to stir-fry and prepare vegetables, but the taste of the ingredients in harmony is great, so you can endure it.
5 serving
Within 30 minutes
쿠킹천국
Ingredients
  • instant rice
    3bowl
  • ripe kimchi
    2ea
  • onion
    1ea
  • Eggs
    3ea
  • Tuna
    1can
  • Salt
    little
  • perilla oil
    1TS
  • Sesame
    little
  • Sesame leaf
    10piece
Cooking Steps
STEP 1/11
Add a little salt, 1 tablespoon perilla oil, and a little sesame seeds to 3 bowls of rice. Stir to mix evenly. Let the rice cool for two to three minutes so that it is not too hot.
STEP 2/11
Beat 3 eggs and fry them and cut them into the size of gimbap laver. Slice 1 onion, add a little oil, and stir-fry until transparent.
STEP 3/11
Add a little bit of perilla oil to 2 rows of ripe kimchi and fry it for 3 to 4 minutes. Cut kimchi into the size of gimbap and seaweed.
STEP 4/11
Prepare a can of tuna by removing the oil.
STEP 5/11
Put the seaweed on the roll of kimbap.
STEP 6/11
Spread the seasoned rice thinly on half of the seaweed.
STEP 7/11
Put 2 perilla leaves on top.
STEP 8/11
Put onions, tuna, and ripe kimchi on top.
STEP 9/11
Add pickled vegetables to taste.
STEP 10/11
You can roll it from the bottom to the top. Finish with a little bit of sesame oil or perilla oil on top of the seaweed.
STEP 11/11
Cut it into bite-size pieces and sprinkle some sesame seeds.
The cross section of kimbap is always delicious. The combination of ingredients is good, so it tastes light. Kimchi, pickled vegetables, and tuna go well together. Once you eat kimbap, you can eat a row quickly. The savory scent of perilla oil further upgrades the taste. I hope you have a savory day every day.
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