To make tuna kimbap, we need to prepare the ingredients first, right?? Cut cucumbers into pickled radish-sized pieces and pickle them with salt, and tuna has been roasted with ham and crab meat, shredded carrots, and stir-fried them with salt, and rolled omelet like they do at snack bars. Making Fat Egg Roll: Add a little salt to 7 eggs, mix them in a frying pan, stir them like scrambled eggs, and cook them on low heat with thickness, making them fat egg rolls like they do at a kimbap shop. I added plenty of mayonnaise to the tuna and mixed it well, so I'm really ready now.

After adding perilla oil, salt (a little), and sesame seeds to the cooled rice, I made a ball-sized round, dabbed it in the seaweed, spread it out with my palm, and put the ingredients on top one by one. But a lot of carrots. Why don't you just eat rice that has been cooled down? When I use freshly squeezed rice, the gimbap keeps popping. If you wrap gimbap with cold rice like a gimbap shop, it won't pop. I'm serious.

Put the tuna mixed with mayonnaise on top of the perilla leaf in the middle, roll the perilla leaf first, and then roll the gimbap, and it becomes a tuna gimbap that is more delicious than the tuna gimbap sold at the Ohot gimbap restaurant.

What do you think? The side of the gimbap didn't burst, right? It's because of the cold rice.

The texture of the egg is softer after frying it fat, and the visual is pretty with a lot of carrots, and it's a tuna gimbap made by Mango Daksol mom.