I'll cook rice first.
It's slightly less water than when you cook regular rice.
Gimbap is easy to become like rice cake if it's tough, and it's not good if it's too much.
Grab a little less water and cook rice with 1 piece of kelp.
The reason for adding kelp is to make the rice taste better.
When the rice is ready, let it cool slightly.

I'm going to season the rice.
Add 3 to 4 pinch of salt evenly.
If you season the rice, it can be salty. There's seasoning in other things, too.
You used a rice paddle to scoop rice 10 times for 10 people.
And I added about 2 tablespoons of sesame oil.
Lastly, sprinkle sesame seeds and mix thoroughly to cool slightly.
If it cools too much, it is difficult to roll kimbap and it becomes hard, so cover the rice with foil or a lid.

I'm going to make another ingredient.
If you make kimbap in summer, you can rest easily.
So I don't use spinach.
Instead, we pickle cucumbers.
Dig out the insides of one cucumber and cut it into long.
You only need one to make about 10 lines.

Add 1 tablespoon thick salt, 1.5 tablespoon vinegar, 1.5 tablespoon sugar, and pickle.
If you just pickle it, the cucumber taste is a bit boring. So I pickle it and put it in.

I'll trim the other ingredients while they're pickled.
Chop up 2/3 carrots. It looks better if you shred it a little longer.

I'll make 4 lines of crab meat into 10 lines.

Beat in 4 eggs and add a pinch of salt.

Pickled radish and burdock are watery and sticky, so I squeeze the water out and use it.
Squeeze the water out of the pickled cucumber.

Now, make the egg garnish in the frying pan.
I made it like an egg roll to make it thick.

Cool the eggplant a little and slice it thickly.

The other pan stir-fried the ham without oil.

When the ham is done cooking
I'll put a little oil on the pan and fry the carrots.
Add a pinch of salt to stir-fry carrots and cook quickly over high heat.
If it's cooked too much, it doesn't taste good, so I took it out when I was a little out of breath.

When all the ingredients are ready, put them together on a tray
Spread the seaweed and put the seaweed on top.
Place the rough part of the seaweed inside.
Make a small ball of rice and spread it thinly on top of seaweed.

Place pickled radish, burdock, crabmeat, ham, cucumber, garnish, and carrot on top.

When rolling, wrap all the ingredients around and roll your fingers inwards.

When it's done, place the border down. That way, it sticks better.
If it's glued well, put a little bit of sesame oil on it and cut it with sesame seeds.
If it keeps sticking when cutting gimbap, you can cut it better if you put sesame oil on the blade and cut it.
It's a basic gimbap, but it's a gimbap that comes to mind.
Packing gimbap makes me want to go on a picnic as soon as possible.
I hope the day when I can go on a picnic comes soon.