STEP 1/17
Wash the perilla leaves clean, cut off the top, and remove the moisture thoroughly.
STEP 2/17
Shred the carrots.
STEP 3/17
Shred the cucumber.
STEP 4/17
After stir-frying bulgogi
STEP 5/17
Put it in a sieve and drain the soup.
STEP 6/17
1T of sesame oil in a bowl of rice.Add salt and mix.
STEP 7/17
Spread rice evenly on top of seaweed.
STEP 8/17
Put half of the seaweed on top.
STEP 9/17
Put the perilla leaves on top.
STEP 10/17
Put pickled radish on top.
STEP 11/17
Put carrots and cucumbers on top.
STEP 12/17
Put bulgogi on top.
STEP 13/17
Roll it tightly.
STEP 14/17
Put sesame oil on it
STEP 15/17
Cut it into pieces.
STEP 16/17
Mix 1T of ssamjang and 3T of mayonnaise to make sauce.
STEP 17/17
Put the kimbap on a plate and dip it in the sauce.
*Seojin's Bulgogi Seasoning...
(Based on the soju cup...)
500g of bulgogi
1 cup of soy sauce.1 cup of pear juice
A cup of water.1/3 cup garlic
1/3 cup sesame oil.1/2 cup sugar
1/2 cup ground sesame.It's like this