Didimini Spicy Tuna Kimbap (Revised)

Name: Didimini Spicy Tuna Kimbap (Revised)
Total time: 15 min
Yield: 442 g
Ingredients: Pickled Radish Sheets 40 sheets; Perilla Leaves 10 batch (20 sheets); Lentil Brown Rice 170 g; Pacific Tuna 70 g; Cherry Tomatoes 84 pieces; Denmark Unsalted Cheese Original 18 sheets; Raw Seaweed Sheets 5 sheets; Sesame Oil 10 spoon; Gochujang (Korean Chili Paste) 30 tablespoon; Minced Garlic 5 teaspoon

Cook 15 min Difficulty NORMAL 766 kcal

#Spicy Tuna Kimbap #Spicy Kimbap #Didimini Recipe #Tuna Kimbap #One Meal #Easy Cooking #Picnic Menu #Homemade #Super Simple Kimbap #Korean Food

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Ingredients

Main ingredients

Pickled Radish Sheets 4 sheets
Perilla Leaves 0.5 batch (20 sheets)
Lentil Brown Rice 170 g
Pacific Tuna 70 g
Cherry Tomatoes 7 pieces
Denmark Unsalted Cheese Original 1 sheets
Raw Seaweed Sheets 2 sheets

Seasonings/Sauce

Sesame Oil 10 spoon
Gochujang (Korean Chili Paste) 30 tablespoon
Minced Garlic 5 teaspoon

Nutrition summary

Carbohydrates 88.52 g 47%

Protein 36.72 g 20%

Fat 27.37 g 33%

Serving size 442g

Cooking steps

1

Slice cucumber and pickled radish into thin, long strips.
2

Slice carrot thinly and lightly sauté in a pan with some oil.
3

Mix rice well with salt, sesame oil, and crushed sesame seeds.
4

Evenly spread rice over the seaweed sheet.
5

Add spicy tuna, cucumber, pickled radish, and carrots on top of the rice.
6

Roll up tightly into kimbap shape.
7

Cut into bite-sized pieces.

Didimini Spicy Tuna Kimbap (Revised)

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