@yooinoz: Today’s lunch: Kimchi Tuna Gimbap + Sotteok Sotteok One thing I love about Australia is how thoughtfully nature is preserved, and even the smallest parks feel alive and intentional. The first time we visited Lysterfield Park, we were taken by how peaceful it was. Kangaroos and wallabies moved quietly through the trees, the forest opened onto a glassy lake, and people lay on picnic blankets doing nothing at all. We told ourselves next time we should do the same, with some gimbap of course. And that’s what we did today. 🧺🌳🦘 👩🏻‍🍳 Mukeunji(old kimchi) Tuna Gimbap Recipe Ingredients • 2 sheets seaweed for gimbap • A handful of lettuce or cos leaves • 2 eggs (for rolled omelet) • 300g cooked rice • 1 cup of kimchi (mukeunji) • 2 small cans tuna • 1 tbsp sesame oil (for rice) • 2 pinches of salt • 1 tbsp sesame seeds For kimchi seasoning: • 1/2 tbsp sesame oil (or perilla oil if you have) • 1/2 tsp sugar For tuna: • 1/2 tbsp soy sauce • 2 tbsp mayo • A pinch of black pepper How to make • Season warm rice with sesame oil, salt, and sesame seeds. • Rinse the aged kimchi lightly under water and squeeze out as much liquid as possible. • Season kimchi with 1/2 tbsp sesame oil + 1 teaspoon sugar. • Mix tuna with soy sauce, mayo, and black pepper. • Make rolled omelet and slice. • Layer rice on the seaweed sheet, then add lettuce, kimchi, tuna, and egg. • Roll tightly and slice. *The older and tangier the kimchi, the better but if yours isn’t sour enough, a tiny splash of vinegar helps mimic that mukeunji flavor. If you want the Sotteok Sotteok sauce recipe, let me know in the comments! #koreanfood #gimbap #kimbap #dosirak #koreanlunchbox

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Monday 24 November 2025 04:28:41 GMT