I'll hang the link below for how to make Korean beef bulgogi. When you make bulgogi gimbap with separate vegetables, you just have to stir-fry the meat. It's made of Korean beef bulgogi on the day we eat Korean beef.

Since bulgogi is seasoned, mix it well with sesame oil without seasoning the rice. Rice is made with sorghum that I bought during my trip to Jirisan Mountain. It's detoxifying and savory.

The reason why we put a piece of seaweed on the bottom for gimbap and peel the plastic is to make the gimbap tightly. No matter how well I roll it, Kimbabma, which keeps loosening up, is a method that my friend, who felt sorry for me, taught me about 10 years ago. Even if you roll it up, you can make a hard and well-dried gimbap

Put two perilla leaves and put bulgogi on top

I chopped up the yellow radish and put it on top. The chewy texture is better than normal pickled radish.

Pull the vinyl forward and roll it. If you roll it up, you'll know. I don't know how to make it pretty, but it doesn't roll hard. If there's a gimbap that keeps loosening up while making a lunch box, roll it like this