Rinse the short mugwort thoroughly

I put it in boiling water and blanched it slightly.

Rinse it in cold water, squeeze out the water, add soy sauce, sesame oil, and plum juice, and mix it well. It would be better if I just put it in, but I seasoned it for my daughter.

Mix the eggs well

I fried it thinly like making egg garnish.

I cut the carrots long with a chopping knife and fried them with oil in the pan. I added a bit of salt.

I also prepared spam for my daughter. I cut it down to the lengthwise

Spam was also boiled with soy sauce, cooking wine, and oligosaccharide. If you cook it, it will remove the smell of ham and mugwort, so I think it will play a good role in controlling the scent of mugwort.

Instead of pickled radish, I put in pickled radish that is sliced thinly.
It tastes cool and spicy with Vietnamese pepper, so it's delicious if you put it in kimbap.

I prepared simple ingredients from the refrigerator.

You put salt, sesame oil, and sesame salt in the rice and mixed it well.

I cut the seaweed in half wide. If you do this, you don't need seaweed feet to make gimbap, you don't have to burst your sides, and you can roll it quickly. If one sheet is too much, you can curl it easily if you cut it in half like this way

Place the dried laver in a visible rough area and roll the rice and ingredients over it.

I put the eggs long enough, 2 spam pieces each, and a lot of carrots.

Mugwort Gimbap with mugwort is complete. If you don't tell me, I don't know if it's mugwort.

Mugwort Gimbap made simply with ingredients in the refrigerator. Spring vegetable mugwort that can only be eaten in spring. It's so nice to put it in kimbap. It doesn't smell like mugwort as much as I thought, and I think it's because the ham is braised in soy sauce, so it's not too much pressure to eat at all, so it's very good. It's delicious. Let's have a special spring vegetable gimbap. It's so good as a spring picnic lunch box.

I eat it with kimchi instead of pickled radish. Eating it with ripe ripe ripe kimchi makes it harmonious with the freshness and deep taste. It's so delicious. My daughter ate quite a lot more than I thought.

Maybe because it's boiled and seasoned, it doesn't have much mugwort scent, so it tastes good and has a special taste. It kind of smells like mugwort, but I don't think anyone would know except for gourmet. It's better than I thought, so I'll have to cook it again next time. I should put more mugwort next time. My neighbors, eat lots of spring greens and stay healthy