Prepare the ingredients for kimbap. Beat the egg with sugar, vinegar, and salt, and then make an egg roll. With vinegar in it, you can initially turn it over low heat, which may be difficult to turn over, and then turn it over to make a thick square-shaped egg roll. Japanese-style egg rolls are thick and firm. That's how it's. If you made an egg roll, it would be good to shape it tightly with a gimbap roll. Then, cut it and prepare it. Other ingredients are fish cake, cucumber, carrot, pickled radish, and braised burdock. I prepared smoked chicken breast and pork pepper paste bulgogi there. It's all leftovers. And you should prepare rice mixed with perilla leaves and mixed vinegar, and plenty of seaweed for gimbap.

First, put some rice on the end of the seaweed. Because that's how you can put 1/2 of the seaweed on it. After this, there is 1 sheet of seaweed for kimbap and 1/2 of it.

Put 1/2 of the seaweed at the end of the rice paste.

Then the steam got longer. One sheet of seaweed is not enough because there's a lot of content. So I added half of it.

Spread the rice evenly and spread it out. You don't have to do it until the end. Please spread the rice about two-thirds. And put perilla leaves on the end of the roll and put pork and red pepper paste bulgogi on it.

And roll it with perilla leaves.

After that, I'm going to curl the ends a little bit. After you roll it, press it down with the kimbap roll and fix it.

Fold the part of the pork and red pepper paste bulgogi and roll it and put the fish cake on the side. Or you can put the rolled omelet on top.

Put 1/2 sheet of seaweed back on top of it. The ends are rolled up, and you put fish cakes next to it, and then you put Mr. Kim on top.

Then, put all the ingredients in. Do not stack egg rolls, pickled radish, braised burdock, carrot, crab meat, cucumber, and smoked chicken breast, just spread it out neatly and put it on top.

Roll the ligo the same as the kimbap. Using a roll of kimbap, press it hard so that the side of the kimbap doesn't explode, and that's it's done. The huge gimbap is rolled up. Compared to Kim Gun-mo's kimbap, it would be a small kimbap, but if you add one seaweed and roll it into two sheets again and again, it would be a bigger king kimbap.

Let's cut it in half and look at the cross section. It's made with black rice, so the dried seaweed doesn't stand out at first. If you made it with white rice, you'll see the part that was rolled slightly at first. What I'm going to eat today, Tomaki didn't put oden on it, but put a thick fried egg roll on it, put it on top of it, put various ingredients neatly, and then rolled it up. So if you look at the cross section, the inside looks like gimbap wrapped in egg rolls.

I just applied it in Korean style and made it thick. This single line makes you a completely reliable meal~~~ It's a Korean-style Kim Gun-mo mini gimbap that applies futomaki today.

It's a large gimbap made with two sheets of seaweed. There's pork cutlet in it.