STEP 1/11
Please use the thick seaweed for gimbap. Everything in the kimbap might explode. We're going to eat it together, so I'll prepare about four.
STEP 2/11
You can grill it directly with grill or put it in a frying pan. It doesn't burn quickly if you grill it in a frying pan.
STEP 3/11
I'm preparing rice. 3-4 air would be enough because it's for 2 people. I'm going to roll four kimbap.
STEP 4/11
A little bit of sesame oil, a little bit of sesame seeds, please. You don't have to add salt because it's seasoned with mustard kimchi. Mix well so that the rice grains do not crush.
STEP 5/11
Prepare the mustard kimchi. I'm going to put it in a long gimbap, so don't cut it and leave it as.
STEP 6/11
Place seaweed feet, add 1 bowl of rice (a little less) and spread evenly.
STEP 7/11
Cut the mustard kimchi similar to the length of the seaweed and place it on about 1/3 of the place.
STEP 8/11
You can add more depending on the seasoning of the mustard kimchi. Taste the mustard kimchi and adjust it not to be too salty.
STEP 9/11
Roll it well. It won't be that hard to roll because there's only one ingredient in it.
STEP 10/11
If you cut it well, it's over. Gat kimchi gimbap was made with super simple speed.
STEP 11/11
The shape is not pretty, but the taste is the best. It has a deep taste that is different from kimchi gimbap that is made with kimchi.
It is good to use seaweed for gimbap that is not too thin.
Gat kimchi has seasoning, so don't put salt in the rice.