STEP 1/12
5 sheets of gopchang laver, cook it slightly back and forth over low heat. Bake until seaweed turns from black to slightly green. It's delicious even if you wrap the seaweed with a crispy texture. Cut one into four pieces and prepare 20.
STEP 2/12
I bought a single layer of spinach, but I eat the rest as a side dish.
STEP 3/12
Prepare half a carrot and shred it thinly. The thinly sliced kimbap tastes better than the thick one. Put 1 spoon of cooking oil in a frying pan and stir-fry shredded carrots + salt.
STEP 4/12
Pop 3 eggs, remove the string, make a thin slice of egg, and chop it into small pieces.
STEP 5/12
Prepare three bowls of rice. Add 1 spoon of sesame oil to the rice.
STEP 6/12
Add half a spoonful of salt.
STEP 7/12
Add a spoonful of sesame seeds.
STEP 8/12
Ingredients for gimbap you want are ready! There is no pickled radish because it is a cold spring onion ingredient, but it is enough for small gimbap.
STEP 9/12
I prepared 20 sheets of dried seaweed by baking it in a frying pan and cutting 1 sheet into 4 pieces.
STEP 10/12
Put half of the seasoned seaweed and spread the size of a ping pong ball.
STEP 11/12
Place the eggplant, carrot, spinach, and tuna on top of the rice and roll.
STEP 12/12
The rolled little gimbap is done. If it's about 20 packs, 2 people can eat a lot. Little kimbap and oil tteokbokki are the best combination, so it's good to prepare oil tteokbokki together.