I prepared ingredients to make ripe kimchi tuna kimbap. There are mustard leaves, so I put them in. You can use perilla leaves instead of mustard leaves.

Put 2 tablespoons sesame seeds and 2 tablespoons sesame oil in a bowl of hot rice and cool it down. When rice is hot, the steam shrinks and doesn't roll beautifully.

Shake off the inside of the ripe kimchi, wash it, squeeze the water out, and shred it. Add 1 tablespoon of perilla oil, 1 tablespoon of sesame seeds, and 1 tablespoon of sugar and mix them.

After washing the mustard leaves, I dried them with a kitchen towel and shredded them.

The can of tuna is slanted so the oil escapes easily if you tilt the lid.

Add 1.5 tablespoons of mayonnaise, 1 tablespoon of honey mustard, 1 tablespoon of parmesan cheese, 0.5 tablespoon of sugar and pepper to the tuna.

Mix it well.

Beat in 4 eggs, 1 tablespoon of cooking wine, and 2 pinch of salt.

Put 1 tablespoon of sesame oil in a frying pan over low heat and add half of the egg. When the surface of the eggplant is fluffy, do not turn it over and transfer it to a dish. I'll fry another piece of egg garnish.

Roll the cooled egg garnish and shred it.

Let the rough side of the seaweed go up and make it long by overlapping two sheets of seaweed. Put half a bowl of rice on a thin layer of seaweed. If you wear sanitary gloves, the rice grains don't stick, so you can spread them well. Put a lot of egg garnish on the rice and put it in the order of ripe kimchi and tuna mayo. If you put rice grains or water on the end of seaweed, it sticks well.

Put sesame oil on it instead of kimbap.

Cut it gently like sawing with a knife. It's a savory and delicious ripe kimchi tuna gimbap.