I prepared carrots, boiled burdock, and pickled radish, which are the basic ingredients of gimbap, and prepared crab meat for chicken gimbap and tore it apart. Of course, I cut the carrots. I also prepared lettuce and chili peppers for pork belly gimbap. I thought I needed a red color for a pretty color, so I shredded red paprika and prepared it.

You can remove the seeds completely and chop the peppers and prepare them.

Let's make homemade ssamjang now. It's not salty, it's savory, spicy, and savory. First, I put soybean paste and red pepper paste, and I put peanut butter as my special ingredient.

Add minced garlic, green onions, rice wine or cooking wine and mix well. I also added rice wine to catch the smell of soybean paste. I put it in as moisture to make it blend well. It's a small amount, so you don't feel any alcohol at all. Mix it well and store it in the refrigerator, and you can leave it and eat it as ssamjang. Peanuts are chewed in between, and it's savory ssamjang.

I prepared sliced pork belly and chicken tender. The quantity depends on the length of the sliced pork belly, so I prepared 8 lines according to the length of the gimbap. I'll put two in a row. Because it's thin, it can fit well. That's why I chose Pork Belly. Prepare chicken tender by cutting it in half. One goes in two, and one goes in one chicken gimbap. The length of the seaweed doesn't fit the chicken tender, so I cut it vertically and prepared it.

It's also an essential ingredient for samgyupsal gimbap. Lettuce is ready. It's like grilled pork belly, wrapped in lettuce wrap, and eating it with ssamjang.

Although it was not included in Kang's restaurant Lee Soo-geun's pork belly gimbap, we also prepared green onion salad that is essential for pork belly wraps. Ssamjang is ready, too.

Season the rice with salt and sesame oil and prepare seaweed for gimbap.

Let's make Lee Soogeun pork belly gimbap first. Please put rice on the seaweed. I think 2/3 of the rice is the most appropriate amount of seaweed. And put the lettuce on top.

Put various ingredients on it. Add a lot of important peppers. They also put green onion salad, pickled radish, paprika, braised burdock, and carrot.

And put the grilled pork belly on top.

Lastly, spread the ssamjang evenly. If you put in too much, it only tastes like ssamjang, so like you're putting it on lightly

When you roll kimbap, stick it on the end of the rice and roll the rest of the seaweed so that it won't burst.

I guess we should make chicken gimbap now. Similar ingredients are in it, but there's extra crab meat in it. Add mustard instead of ssamjang and roll it.

Let's cut it. I wonder how the cross section looks. This is chicken gimbap.

This is Lee Soogeun's pork belly gimbap. The green color of the lettuce is alive and the pork belly is wrapped around it.

As I was making it, the lettuce fell off, so I rolled it with cabbage leaves. But it gives you another crunch. It felt different from lettuce. It's more light. It wasn't bad that yellow came out either

Kang's restaurant Lee Soo-geun's pork belly gimbap and chicken gimbap are complete. I'm done by sprinkling sesame seeds to make it look good!!!