(Recipe based on 10 lines)
Material
10 sheets of laver for kimbap, 1/2 carrot, a handful of chives, 4 eggs, pickled radish, ham for kimbap, crab meat
15 bowls of rice
salt, sesame oil, cooking oil
If you don't have chives, I recommend using spinach.
I wanted to add spinach, but I forgot to buy spinach, so I added chives.
-The recipe was measured with my hands, teaspoon, rice spoon, and rice bowl

Prepare 1/2 carrots and shred them using a knife.

In a lightly oiled frying pan, add the shredded carrots, 1/2 teaspoon of salt, and stir-fry.

Put a bowl of water in a pot, 1/3 teaspoon of salt, and a handful of leeks
I'll blanch it a little bit.
If I were to time you... About 10 seconds
Then, rinse it in cold water, squeeze the water, and cut it into bite-sized pieces with a knife.

Add 1/4 teaspoon salt and 1 teaspoon sesame oil to the blanched chives and mix them well.

Put 4 eggs in a bowl, add 1/4 teaspoon of salt, and mix well
Fry oiled pan back and forth until golden brown and cut into 1cm pieces.

Bake ham in an ungreased frying pan.
Prepare crab meat by cutting it in half.

I'm always worried about the amount of rice for gimbap^^
In my case, the amount of rice per row is measured to be one and a half bowls
Put in 15 bowls of rice
Add 1/3 spoon of salt and 2 spoon of sesame oil and mix well.
(Based on rice spoon)

All the ingredients for the gimbap are ready!

Since I'm done preparing the kimbap, should I roll it now?

Put the wrap on your feet.

Put seaweed on the wrap.

Spread the rice evenly on top of the seaweed and put on top.
(Nude Kimbap is not pretty if you see steam, so put the rice grains evenly so that it doesn't show steam.)

If you put rice on top, lift this up and flip it over.

Put all the ingredients for kimbap on top of the rolled seaweed.
(It tastes better if you put perilla leaves on top here!)

Roll it so that the wrap is wrapped well.

When you wrap it around the wrap and cut it, you have to cut it with the wrap wrapped around it to cut it beautifully.