I only made two rows of triangular kimbap, but I'm going to make another one next time because I have leftover ingredients. I used commercial pickled radish and braised burdock. Add ingredients for gimbap as you like.

The cucumbers were separated, seeded, and salted for 15 minutes. If the cucumber bends, it's pickled well. The shape of the is very bent, so some of them were cut in half while cutting. When it's all pickled, drain the pickled cucumbers with a kitchen towel.

It's well marinated.

To make gimbap delicious, you need a lot of carrots to make it delicious. Cut carrots into shredded carrots.Put 2 tablespoons of cooking oil in a pan and stir-fry carrots, then add 1/2 teaspoon of sugar (acting as seasoning) and 1/2 teaspoon of flavored salt.

Remove the string from the 3 eggs and mix well with 2 tablespoons of bottled water. If you add a little water, the egg is soft. Add 3 pinch of salt and stir well.

Heat the pan first, add 1 tablespoon of oil, and pour in the egg mixture. Lower the heat, cover the top with a lid, and cook. You can flip it over once.

Cut it into thick pieces.

Stir 1/2 tablespoon sugar, 1 tablespoon salt, 2 tablespoon sesame oil, and 1/2 tablespoon sesame seeds into 2 bowls of rice.

Wash and dry the milk carton and cut it as shown in the picture.

Let go of the gimbap laver so that the rough side touches the rice grains. This is because the rice grains stick to the rough side easily. Place seasoned rice on top and place the ingredients in the middle.

Fold it like this.

There's a triangular shape.

When cutting, make sure that the side with rice grains goes down. Because it can explode. Put sesame oil on the surface of the seaweed and cut it.

Folding triangular kimbap is done.