Peel the radish and slice it roughly, and peel the squid and cut it into bite-size pieces. It doesn't matter if you guide the cut of the squid. It's just that if you cut it, the shape is pretty and it's good because it's well seasoned.

Soak the radish in pickles for about an hour, and refer to the ingredient introduction above for the ingredients. Pickled radish is more chewy and tastes better if you drain it on a sieve and dry it for more than 2 hours. If you season the squid and roll the kimbap while you pickle the radish, an hour goes by quickly. Seasoning without sauce will be mixed in the end.

Blanch the squid in boiling water for 1 minute and mix with the squid seasoning ingredients.

Season 2 bowls of rice with a bit of salt

Cook 3 sheets of seaweed slightly, cut it in half, and roll it with rice

Cut the rolled gimbap into three pieces and cut it nicely with vinegar water on the knife.

Lastly, wash the radish that has been soaked for about an hour in water, drain it, and mix it with the radish. Serve kimbap, seasoned squid, and radish kimchi together on a plate.