STEP 1/10
Season 3 eggs with salt and mix.
STEP 2/10
Pour the egg water little by little in between to make an egg roll. (I used olive oil)
STEP 3/10
Cut the egg roll in half. It's for 2 rolls of kimbap.
STEP 4/10
Slice red and yellow paprika in half.
STEP 5/10
Slice carrots thinly using a chopping knife and stir-fry them with a little bit of perilla oil and salt.
STEP 6/10
Buckwheat took about four minutes after the water boiled. If you add a little salt and oil to boiling water, it doesn't stick and it's good.
Rinse in cold water and drain.
STEP 7/10
Add thick soy sauce, half a tablespoon of perilla oil, and a little salt and mix gently with your hands.
STEP 8/10
Buckwheat is only about two-thirds of the seaweed, and the ingredients are put on top.
STEP 9/10
Use only half of the boiled buckwheat, one row of pickled radish, two rows of burdock, and plenty of vegetables.
STEP 10/10
Put perilla oil on the kimbap and cut it.
You didn't have to try to put seaweed on it. Cut the end of the seaweed toward the bottom so that it doesn't fall off. Cook the noodles after preparing all the other ingredients because the noodles should not get soggy.
Please refer to the video.