STEP 1/12
Chop the cheongyang pepper and red pepper very finely
STEP 2/12
Mix the anchovy sauce evenly
STEP 3/12
Put 300g of anchovies in a pan, add 2T of cooking oil, and stir-fry
STEP 4/12
Add the sauce and stir-fry it
STEP 5/12
Add cheongyang pepper and red pepper and stir-fry
STEP 6/12
Stir-fry it as if it's not seasoned enough and not moist enough
STEP 7/12
Beat in three eggs finely
STEP 8/12
Put 1T of cooking oil in a pan and fry egg garnish
STEP 9/12
Slice the egg garnish thinly
STEP 10/12
Mix sesame seeds, sesame oil, and salt in a bowl of rice
STEP 11/12
Fill the seaweed for kimbap with 3/4 of the rice, put egg garnish, and stir-fry anchovies
STEP 12/12
Roll it all at once and cut it into appropriate sizes