It's good to marinate bulgogi persimmon or ground beef in the sauce in advance. I used the Cheong00 beef bulgogi seasoning.
Add half a tablespoon (approximately 23ml) of seasoned beef, 1/3 tablespoon of garlic, and marinate beforehand. It's good to let them sleep for more than 30 minutes.
It's important to understand the amount of seasoning because it can be salty.
You have to calculate the amount of seasoning and the amount of meat well before you fail. If you look at the package, the amount of meat is marked.
(You can season bulgogi yourself)

Mix rice and brown rice in a ratio of 1:0.5 and add kelp, 1/2 teaspoon of salt, and cook rice without reducing the amount of water.
(If you only cook rice with rice, lower the amount of rice.). You don't have to soak brown rice in advance.)
Adding kelp to cook rice is good for your health, but it also makes the rice glossy.

Cut the carrots into shreds, add 1/2 teaspoon of salt, mix them, and marinate them well. After marinating for 15 to 20 minutes, drain well without washing, and stir-fry in a pan covered with cooking oil.
(It's much better to stir-fry it in advance than to stir-fry it with salt because it doesn't produce water and tastes sweeter.)

After preparing spinach, blanch it in boiling water with a small spoon of salt for about 20 seconds.
(If blanched for too long, spinach may become mushy and crushed) Rinse it in cold water several times, squeeze the water out, add 2~3 pinch of salt and sesame oil sesame seeds, and mix it well.
(If you mix it with soy sauce, water can form.)

Beat the egg well, add a pinch of salt, make an egg roll, and cut it into long pieces.

It is important to stir-fry beef thoroughly in a lightly oiled pan until it is dry and thick as shown in the picture. When the water is dry, the gimbap becomes tough and tasteless.
It shouldn't be too salty, but it's not tasty even if it's bland. It's good to have a slightly salty taste.

When the rice is done, take out the kelp, add 2 tablespoons of perilla oil and sesame seeds, and mix well. Make sure to use perilla oil. It's good for your health, but it tastes good too.

Cut the crab meat in half, make an egg roll, and bake it slightly in a pan, and all the ingredients are ready.
After spreading the rice on the seaweed for gimbap, put bulgogi, carrots, and spinach on the floor first, and put pickled radish, crab meat, and eggs on top of it to wrap it easily.

Now, put perilla oil on the gimbap, cut it into bite-size pieces, and sprinkle sesame seeds.