Wash the rice clean and put it in a basket for about 30 minutes, put the kelp water in it, make the rice, add salt and sesame oil, and mix it well. Season the rice when it's hot and cool down when you make gimbap Dulsik reproduces bacteria when rice and the ingredients meet. Cut half of the seasoned rice and add beet juice to add color. (The whole bit is frozen, taken out when necessary, and used on a grater, and the remaining bits are frozen again.)

Peel and shred the burdock and blanch it slightly in vinegar water, stir-fry olive oil and perilla oil, then add the broth and boil it until the water is all boiled down. Add soy sauce, starch syrup, and honey and stir-fry it for a while,

Mix the eggs with salt and pepper, oil the preheated pan, pour plenty of egg water, and heat them to the lowest heat. As the eggs slowly cook, the moisture evaporates, and the egg is cooked much darker than usual. After cooling, cut it properly,

Cut the carrots into thin slices and stir-fry them in sesame oil to finish with salt,

Cut the cucumber vertically, remove the seeds, salt it, put oil in a preheated pan, and stir-fry it slightly over the highest heat,

Usually, pickled radish is used, but if you don't like pickled radish, you can season it with salty radish,

Sometimes I wrap it with pickles,

Wrap the seaweed feet with plastic wrap. It's a bit cumbersome to clean the seaweed feet. If you roll it with plastic wrap, it doesn't need to be cleaned and it's convenient to wrap it in the same direction,

Seaweed, seasoned rice, filling ingredients, and seaweed feet are prepared. The brush on the top left contains oil to apply after wrapping the gimbap. If you apply sesame oil or perilla oil to the surface of the gimbap, the steam won't get soggy, so it won't rip even during lunch time,

I try to make nude gimbap first, I only put rice on about 3/5 of the seaweed. If possible, you have to spread the rice thinly and wrap the rice without pressing it,

If you want to pack a nude gimbap, you have to turn the rice upside down. Turn it over so that it doesn't turn around, and place the extra seaweed facing the gimbap packer's stomach,

Place the ingredients in the middle of the seaweed. The reason why you put romaine lettuce or perilla leaf first is to prevent the moisture from being transferred to the rice or seaweed. If possible, it's good to put it in

After wrapping the kimbap, use the sense of applying a little oil. If you put it in a lunch box without applying oil, it is easy to tear the seaweed because of moisture and inconvenient to eat. For well-rolled gimbap, you have to leave the end of the gimbap to the floor and cut it to make it hard to get rid of it,

If it's not a nude gimbap but a regular gimbap, don't push the rice to one side and spread the rice leaving both ends of the seaweed. And it's the same way to roll up the insides,

If you wrap it with a little bit of beat, when you eat it at home...