You can buy salted kelp called ssam kelp. When you open it, you can see the saltiness, so shake it off, soak it in cold water for about 20 minutes, rinse it two or three times to remove the water. It's better if you put a little salt in boiling water and blanch it for a while. Salted kelp has a liver, but if you soak it in cold water for too long, it doesn't taste good. It's salty if you soak it for a while, and it doesn't taste good if you soak it for a long time, so don't exceed 20-30 minutes.

Spread the ssam kelp and cut it into appropriate sizes so that you can roll it with the ingredients. Place evenly distributed kelp on a plate.

The inside ingredients are crab sticks, carrots, cucumbers, enoki mushrooms, radish sprouts, squid, etc., and you can shred paprika or fruit. Cut the bottom of the enoki mushroom, wash the bottom, and remove the water. Wash radish sprouts by holding them in a bundle with your hands and shaking them in cold water, and then remove the moisture.

Cucumbers or carrots should be cut according to the length of the kelp, but it is pretty if you put cucumbers on top of the kelp and cut them a little longer than the length of the kelp. Chop the cucumber, carrot, and crab sticks in the same way.

Put salt on the end of the squid and peel it. After peeling off the skin, cut it into a square shape, and put the cut evenly diagonally inside the protrusion. When you make a cut, you can put the knife in a diagonal line, and if you put it in a diagonal line twice, you will get a diamond shape.

You need to add 2 tablespoons of refined rice wine and blanch enough water to soak the squid so that it doesn't smell fishy and blanch it well. It's good to put radish slices in and blanch them. When the squid turns opaque white, rinse it slightly in cold water to remove moisture. Shred the squid into the dried side.

All you have to do is roll it in the kelp. Roll it until the end. Even if you don't tie up the water parsley or chives, it's fixed well.

If you cut one end with a knife, it'll be cleaner. Place the red pepper paste in the middle of the plate and roll the kelp roll! I used the commercial one for red pepper paste.