Lettuce and perilla leaves are too watery to roll gimbap, so wash them in advance and drain them

Divide the green pepper in half lengthwise and remove the seeds from the inside

Slice the carrots thinly

Fry the carrots in a frying pan with cooking oil until they die.

Next, cook the pork belly until it's golden brown

Add 3 tbsp sesame oil, 1 tbsp salt, and 1 tbsp sesame salt to 3 tbsp rice and mix well. You can roll one rice roll per spatula, so you can pay appropriately and scoop it up.

I'm done preparing all the additional ingredients, so I'm going to roll the kimbap, so please scoop about two-thirds of the rice on the seaweed and put it on top of it.

Two lettuce leaves and three perilla leaves

2~3 slices of radish, 1/2 green pepper, and stir-fried carrots

Place 1 grilled pork belly and top with ssamjang.

Add another piece of pork belly. There are two rows of pork belly for each row of gimbap.

Press it down and roll it. That's it!! There's no seaweed for gimbap, so I used gopchang seaweed and there's a hole. Make sure to roll it with seaweed for gimbap.