First, blanch the kimbap ham in boiling water. Wash it clean and stir-fry it in a dry pan, but today we're going to parboil it.

Finely shred the carrots, pour cooking oil, and stir-fry them with salt.

Add soy sauce, water, and oligosaccharide and stir-fry the fish cake without water.

I'm going to add the stir-fried burdock

Slice cucumber thinly, add salt, sugar, vinegar, and then squeeze the water out to prepare. If you add green thorns, it's dark and pretty, but the color is light because it's only white tea cucumbers. I couldn't take a picture, but I also fry egg garnish and chop it finely.

These are ingredients for gimbap Carrot, ham, crab meat, egg garnish, fish cake, cucumber, braised burdock, pickled cucumber, pickled garlic stems, perilla leaves

Instead of pickled radish, I put in the pickled cucumber and garlic stems that I made recently

Today, I made black rice, and it's cooked well, so I season it with salt, sesame oil, and mix it.

Spread the rice thinly on the seaweed and spread the perilla leaves on top.

Place the rest of the ingredients, including cucumber and garlic stem pickles, on top of perilla leaves

Roll it gently so that the inside doesn't come out and the gimbap doesn't pop

Put a bit of sesame oil on the seaweed and put sesame oil on the knife and cut it into bite-size pieces.

Gimbap is done

I'll cut it on a big plate, too.

It tastes better with a lot of stuffing