Cabbage Tuna Egg Kimbap

Shred the cabbage.

Drain the oil from the canned tuna and prepare it.

Beat the eggs and cook as a scramble.

Add oil to a pan and stir-fry the cabbage.

When the cabbage is softened, add the tuna and continue stir-frying.

Let the cooked ingredients cool, then mix them with rice.

Spread the rice evenly over the seaweed sheet for kimbap.

Place the scrambled eggs on top.

Add all the ingredients and roll them up tightly.

Cut into bite-sized pieces.