Korean kimbap

Overview

How to cook Korean kimbap at home

Soak carrots, white radish and cucumbers one day in advance. Buy a better crisper, and then add white vinegar, sugar, salt, and water. Fry the egg pancake and cut it into strips, and add the ham sausage to reduce it, which will make it more fragrant. Soak spinach in water. Get all the materials ready
When you start wrapping, you don’t need a bamboo curtain, and it’s more troublesome to use a bamboo curtain. Use a chopping board directly or cover the table with plastic wrap. Spread out the seaweed and make half a sheet of seaweed with rice, not the whole sheet, and then stick the rice on the other end, as long as it is convenient when rolled up. If there is Korean salad dressing, it would also be delicious to get some salad dressing.
Finally it was cut. This also requires skill. Otherwise the filling will come out.