질문하기
Finely chop the aged kimchi and squeeze out excess moisture.
Drain oil from canned tuna using a sieve.
Julienne the carrots and sauté them in a pan with a pinch of salt.
Beat the eggs with a little salt, cook them thinly, and cut into strips.
Place a sheet of seaweed on a bamboo rolling mat and spread the rice thinly over it.
Layer aged kimchi, tuna, sautéed carrots, and egg strips on top of the rice.
Roll up the gimbap tightly.
Slice into bite-sized pieces.
