STEP 1/13
Shred cabbage and soak it in water. Wash it several times and drain it.
STEP 2/13
Soak vegetables in water, wash them several times, and drain them.
STEP 3/13
Shred carrots and apples and mix them in mayonnaise with drained cabbage. I just need to add mayonnaise, but there's a honey mustard that I made, so I mixed it with it. I added a bit of salt and pepper to season it.
STEP 4/13
Squeeze the tuna tightly and mix with chopped cucumber pickles. You can add onions instead of cucumber pickles.
STEP 5/13
Add salt to the egg, beat it, and slice it.
STEP 6/13
Chop the lotus root braised burdock. I put in the lotus root burdock stew because I made it, but if you don't have it, you don't have to.
STEP 7/13
Heat cold rice only to a warm degree and mix it with salt and plum extract.
STEP 8/13
Spread a new spoon of seasoned rice with the rough side of gimbap laver on top.
STEP 9/13
Put the vegetables on top of it. Place more than two or three slices of vegetables and top with perilla leaves.
STEP 10/13
Put the tuna mixed on the perilla leaves.
STEP 11/13
Roll the other ingredients neatly on top of it.
STEP 12/13
Cut kimbap into bite-size pieces.
STEP 13/13
I think I saved too much mayonnaise, so I put mayonnaise + honey mustard in a sauce bowl and served it together. Please refer to the requirements only.