Yoon Yi-ryeon's Aged Kimchi Tuna Gimbap

Cooking tips 💡

• Squeeze as much moisture as possible from the aged kimchi to prevent the gimbap from becoming soggy and to help it hold its shape.
• Perilla leaves help prevent the moisture and oil from the tuna from seeping into the rice.
• If you don't have pickled radish, you can use about 3 pieces of aged kimchi to add a crunchy texture.

Recommended for 🙋

• ⭐Those who want to make a different and refreshing gimbap instead of the usual kind.
• ⭐Those who enjoy the harmony of savory tuna mayo and spicy-sour stir-fried kimchi.
• ⭐Those preparing a special gimbap for a lunch box menu.