질문하기
Slice cucumber, carrot, pickled radish, and spinach into long strips.
Drain the oil from the canned tuna using a sieve, then mix with gochujang and mayonnaise.
Beat the eggs, cook into a thin omelet, and cut into long strips.
Stir-fry the carrot in a pan; blanch the spinach and squeeze out excess water.
Spread a sheet of dried seaweed on a bamboo sushi mat and evenly spread rice on top.
Place the fillings (cucumber, carrot, pickled radish, spinach, egg omelet, and spicy tuna) on top of the rice.
Roll the kimbap tightly.
Cut into bite-sized pieces.
