STEP 1/6
Wash the rice in cold water and soak it. Put the soaked rice in an electric pressure field pot and cook the rice with an appropriate amount of water and salt. If you sprinkle salt on the rice when you cook it, it's good because the salt doesn't go around.
STEP 2/6
Mix the steamed rice gently with a spatula, put it in a bowl, sprinkle sesame oil, and cool it down.
STEP 3/6
Wash perilla leaves in running water and drain. After peeling and washing carrots, chop them and fry them in a heated frying pan with cooking oil. Season with salt, please.
STEP 4/6
Wash cucumbers with salt, remove bumps and seeds, cut them into pickled radish-sized pieces, salt them, rinse them in cold water, and drain. Beat the eggs, season with salt, pour cooking oil in a heated frying pan, and cut them into pickled radish lengths. Bake the ham in a heated frying pan. Please prepare pickled radish and braised burdock.
STEP 5/6
Place seaweed feet and parchment paper on a clean cutting board. Place roasted seaweed for kimbap and spread the rice evenly. Add perilla leaves, eggs, cheese and carrots. Roll the cucumber, pickled radish, burdock, and ham on top.
STEP 6/6
It's good to use rice paste so that the edge of the seaweed doesn't get loose. Put sesame oil on the kimbap and cut the kimbap in two rows.
How to store rice - If you put garlic in a rice container, it is effective in eradicating rice bugs, and if you put two or three fully dried peppers together, it can be prevented!