I prepared ingredients to make shrimp paste, ripe kimchi, and tuna kimbap. Put 1.5 tablespoons of sugar, 3 tablespoons of vinegar, and 0.5 tablespoons of salt into 2 bowls of hot rice and mix well and cool it down. Adjust the amount of sugar and vinegar to your liking. I also put vegetables in the commercial fried tofu rice balls.

Shake off the inside of the ripe kimchi, wash it three or four times in water, chop it into 1cm wide pieces, and squeeze the water to prepare.

Mix ripe kimchi with 2 tablespoons of perilla oil, 2 tablespoons of sesame seeds, 2 tablespoons of chopped green onions, and 1 tablespoon of sugar. Sesame seeds are more savory if you grind them finely.

If you close the can tuna at an angle and tilt the can, the oil escapes well.

I made tuna mayo by mixing 1.5 tablespoons of mayonnaise, 1 tablespoon of honey mustard, 1 tablespoon of wasabi, 1 tablespoon of sugar, 1 tablespoon of parmesan cheese, and 1 tablespoon of chopped Cheongyang red pepper.

I used freeze-dried cheongyang peppers, but you can add minced cheongyang peppers.

I prepared soy sauce shrimp sauce.

After letting the rough side of the seaweed go up, make it long by overlapping the class president Kim. Put on sanitary gloves and spread a bowl of rice on a sheet of seaweed. If you wear sanitary gloves, the rice grains don't stick, so you can do it easily.

I put tuna mayo, shrimp sauce, and ripe kimchi on top.

I'll put on sesame oil. Chop the kimbap gently like a saw.

The combination of salty shrimp sauce, savory tuna mayo, and sour ripe kimchi is very delicious. It's better because it's super simple.