Cut the front leg of the pork into big pieces. This time, don't chop it and season it roughly. Pork seasoning - Cook with half a tablespoon of Korean soy sauce, oregano, a little ginger juice, and citron syrup.

Mix well-stirred pork with water in the well-dried rice. I cooked rice with chajo.

Add flying fish roe and black sesame to the mixed rice with stir-fried pork.

Pork front legs are soft, so they are suitable for ssambap. Put the rice in a sushi mold or lump it together by hand to form a one-leaf size.

It's delicious even if you just eat it. Let's eat a few first. Yum yum

Gondalbi leaves are as big as an adult's palm, so you can feel the crunchiness more. Put the bite-sized rice on top of the dried corbina leaf and roll it.

Blanch the durup slightly in boiling water, starting with the stem.

It was new to make ssambap by turning the gondalbi leaf inside out. Gondalbi is soft and has wide leaves, so I made raw ssambap like this. The crunchy taste and aroma are the best for spring picnic ssambap. The savory taste of pork inside makes the ssambap taste better.