Tuna Kimchi Egg Gimbap

Chop the kimchi into small pieces

Drain the oil from the tuna can and set aside

Beat the eggs, add a pinch of salt, and cook gently like scrambled eggs

Heat sesame oil in a pan, stir-fry the kimchi, then add tuna and stir-fry together

Season the rice with salt, sesame oil, and sesame seeds

Place a sheet of seaweed on the bamboo mat and evenly spread the rice

Place the stir-fried tuna and kimchi, and eggs on top of the rice

Roll the gimbap tightly and slice into bite-sized pieces