Turn the cucumber and shred it. When you're cutting, make a thin cut and turn the knife up and down^^ Roll and slice thinly. Pickle the shredded cucumbers with salt.

Slice the carrots thinly, too. Stir-fry shredded carrots with salt. Carrots are delicious when you make gimbap with a lot of oil, but this time it's pork belly gimbap, so I used less oil when stir-frying carrots.

Slice the red onions and soak them in salt water. Soak it in salt water beforehand to remove the spicy taste

Fry the egg garnish thinly. When making kimbap, there are times when you make eggs, but this time we're going to fry them thinly and slice them. Roll up the eggplant and chop it into thin slices.

Grill pork belly with salt and pepper. After roasting pork belly, remove the oil with a kitchen towel and cut it into 2cm wide pieces.

Mix 1t of ssamjang and 2t of mayonnaise to make ssamjang mayo sauce.

Add 1/2t of salt, 3t of sesame oil, and sesame salt and season the rice.

Spread the rice as thinly as possible on the seaweed.

Put lettuce, carrot, pork belly, ssamjang mayo sauce, garlic leaves, cucumber, red onion, and egg on top of the rice.

After rolling the kimbap, apply sesame oil and cut it.

Delicious Ssamjang Mayo Pork Belly Gimbap is complete