Add two skewers of flower salt and beat the eggs

Put cooking oil in a pan and egg water over high heat

Roll the pan and turn it down to low heat when the edges are cooked, turn it over before it's cooked, and turn off the heat in a second or two

Cool it down and fold it twice

Shake off the inside of the ripe kimchi and squeeze the soup out Cut the stem lengthwise and cut it into three equal pieces of seaweed-sized pieces

Add 2/3T of raw sugar, 1T of sesame oil, 1T of sesame seeds and mix well

Cut the seaweed for gimbap into 4 pieces

Add 1T of sesame seeds and 1T of sesame oil to a bowl of rice and cool it down

Add two skewers of flower salt to shredded carrots, add cooking oil, and stir-fry over medium heat

Slice cucumber into thin slices, similar to seaweed

Spread the dried seaweed

Scoop out the rice with a spoon and spread it out thinly

Add egg fry and ripe kimchi carrot or cucumber and roll

Press rice at the end of the seaweed to make glue and roll it Press the ends firmly

It's a small gimbap that's good to eat in one bite