Cabbage Egg Tuna Gimbap

Name: Cabbage Egg Tuna Gimbap
Yield: 630 g
Ingredients: Chicken Breast Slice Ham 100 g; Ottogi Light Tuna The Mild 135 g; Cheongyang Chili Pepper 10 g; Roasted Seaweed 5 sheet; Raw Cabbage 200 g; Raw Egg 165 piece; Sriracha No Brand 15 serving

609 kcal

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Ingredients

Main ingredients

Chicken Breast Slice Ham 100 g
Ottogi Light Tuna The Mild 135 g
Cheongyang Chili Pepper 10 g
Roasted Seaweed 2 sheet
Raw Cabbage 200 g
Raw Egg 3 piece

Seasonings/Sauce

Sriracha No Brand 15 serving

Nutrition summary

Carbohydrates 30.91 g 20%

Protein 65.52 g 43%

Fat 24.93 g 37%

Serving size 630g

Cooking steps

1

Shred the cabbage.
2

Beat the eggs and scramble them.
3

Drain the oil from the canned tuna and prepare it.
4

Add oil to the pan and stir-fry the cabbage.
5

Sprinkle a little salt over the cabbage.
6

Add the eggs and tuna, stir-fry and mix well.
7

Spread rice over the gimbap seaweed, then place the stir-fried ingredients on top.
8

Roll up the gimbap and slice into bite-sized pieces.

Cabbage Egg Tuna Gimbap

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