STEP 1/24
1. Prepare 6 perilla leaves. Like the picture, add one or two more if the palm-sized one is smaller.
STEP 2/24
2. Cut the perilla leaves about 1cm by 1cm.
STEP 3/24
3. Cut 60 to 70g of carrot into 2 to 3mm thick pieces. It's the amount that comes out by cutting it and putting it on a spoonful of rice.
STEP 4/24
4. Cut 6 to 7 rows of burdock for kimbap, about 40g into small pieces like carrots.
STEP 5/24
5. Put the chopped carrots in the pan and add 1 spoon of cooking oil
STEP 6/24
6. Grab this much salt and sprinkle 2 skewers.
STEP 7/24
7. When it starts to simmer over medium-low heat, stir-fry for about a minute and a half.
STEP 8/24
8. Please prepare about 450g of rice, which is slightly more than 2 bowls. For your information, one instant rice is about 200~210g
STEP 9/24
9. Grab this much salt for the rice and sprinkle 4-5 skewers. I heard that the original kimbap has a strong scent of furigake rice balls, so if you have it, add 1 tablespoon and if you don't have it, add 1 or 2 more skewers of flavored salt.
STEP 10/24
10. In the middle of the kimbap contents, there were yellow rectangular egg flakes or fish cake-shaped flakes in udon flakes, but they were omitted because they were not at home ^^.. If you have one, add about half a spoon.
STEP 11/24
11. It has a strong savory scent, so spray 2 spoons of sesame oil
STEP 12/24
12. Before you put in the ingredients, mix the rice evenly and try the rice slightly. If it tastes a bit salty, good, good. If not, add a moderate amount of flavored salt or furigake. Even if you eat each ingredient separately, if it's delicious, you'll succeed no matter what!
STEP 13/24
13. Add all the stir-fried carrots, chopped burdock and perilla leaves.
STEP 14/24
14. It's gimbap, but strangely enough, there was seasoned laver in the rice Grab it big with chopsticks and add about 3 tablespoons.
STEP 15/24
15. Mix it evenly. I forgot something here, and my friend said I could taste a little spicy! I added a more delicious spicy flavor later^^ You can just chop 2~3 candles into small pieces at this stage.
STEP 16/24
16. Grab a loaf of rice on the seaweed and spread it out evenly, and put a row of pickled radish on top. If you add dried squid, it's called dried squid. If you add bulgogi, it's called gimbap
STEP 17/24
17. You can add a lot of rice, drink 2 rows, or drink 3 rows of rice It's dried seaweed! There are three left, so I rolled it up a little bit so I didn't want to leave one
STEP 18/24
18. I cut the two cheongyang peppers that I forgot before into small pieces and mixed them in 2 tablespoons of mayonnaise that is not in the original kimbap
STEP 19/24
19. If you use a brush to apply sesame oil, you'll have to do more dishes. Sprinkle a bit of sesame oil on the cutting board
STEP 20/24
20. Spread the plastic gloves on your palms and roll the kimbap with sesame oil on all sides.
STEP 21/24
21. Sprinkle sesame according to your preference.
STEP 22/24
22. I cut gimbap instinctively, but I heard that this gimbap is originally a way of wrapping it in a single row of silver foil and eating it. lol Eat it according to your preference
STEP 23/24
23. The gimbap is roughly like this, but the taste is light and it tastes just right, so I keep eating it
STEP 24/24
23. The gimbap is roughly like this, but the taste is light and it tastes just right, so I keep eating it