Korean seaweed rice. One rice and one small pot. Don’t make it too hot as it will burn your hands. Don’t make it too cold or too hard as it won’t taste good (you can mix it with rice, glutinous rice, etc. and it will taste more delicious). 2. A few sheets of Korean seaweed (the thin kind)

There are a lot of large ones in Korea, but it’s hard to find them in China.) The most authentic way to add three sausages is to add them, but you can also add floss or sausage according to your own taste~~ Four sausages.

Eggs must be in moderation and not wasted - in fact, I like to eat fried eggs with one or two carrots and five carrots paired with Japanese pickled radish - too salty - I suggest you omit it if you can't buy it.

Delicious. 6. Fresh green spinach is a must, whether you like it or not. Just like I don’t like carrots at all, it must be included~~ Only in this way can you eat authentic kimbap. 7. A little salt, white sesame and sesame oil are used to make kimbap.

Steps: 1. First, put salt, white sesame and fragrant sesame oil into the warm rice. It is best to mix it evenly with your hands. Set it aside to dry. Beat the two eggs and then add a little salt to taste. Fry into the pan to form an egg skin.

Cut into long strips~~~ While the oil pan is still hot, fry the ham and carrots cut into strips. Be sure to pay attention to the heat so that they don't burn or become hard and undercooked. 3. When everything is ready, start wrapping. Take out two sheets of thin seaweed.

Spread the rice thinly and pour three-quarters of it on top. Use your hands to spread the three-quarters of the seaweed. Don’t press too hard to make the rice flat. This will not look good~~ Then put it in order.

Add egg strips, carrot strips, ham strips, spinach, and finally Japanese pickled radish. Roll up the nori. Be sure to roll it tightly. This is the most important thing, because if it is not rolled tightly, it will loosen when you cut it. 5. Finally, use a knife to roll it into strips.

Just cut the shaped kimbap into 1.5cm pieces. How to make Korean kimbap * 4 bowls of rice (if it is hot) (if you have several kinds of rice at home, you can mix it with rice, glutinous rice, etc. to make it taste better)

Fragrant) * 4 sheets of seaweed (thin slices, not the kind used for soup. If you buy the wrong one, you can only make seaweed soup) * 1/2 bowl of pork floss (you can change it to whatever you like)

Yes, I like sausage or crispy sausage) * 3 eggs (used to make egg skin and filling like other delicacies, don’t add if you don’t like eggs) * 4 long carrots (can also be used

It's cucumber) *3 tablespoons each of sugar and white vinegar *A little salt Steps: 1. Add sugar, white vinegar, salt, appropriate amount, into the hot rice, then stir and stir evenly, set aside to dry.

(If you have the trouble, you can skip mixing these and just enjoy the flavor of the filling) 2. Beat the eggs, add a little salt to taste, fry them in a pan until they form egg skins, cut them into rectangular shapes, and then cut them into long strips.

It’s actually just strips of egg skin) 3. Bake the seaweed in the microwave for half a minute. It doesn’t matter if there is no microwave in the dormitory, so I just take it out of the bag and wrap it.

The difference between the two is that they have different requirements for rice.

The baked seaweed wraps the cooled rice. The rice that is wrapped directly has only been left to dry for a while, so it is not too hot.

4. Then spread out the seaweed, pour the rice on top, flatten it with a spoon, and stick it on top of the seaweed. Then put strips of your favorite vegetables and meats, and then roll up the seaweed. Be sure to roll it tightly. If you want to eat it,

Roll it up as much as you like, and then use a knife to cut it into 1.5cm pieces. 1.5cm is easy to eat. If you want to eat more in one bite, you can cut it thicker. After the kimbap is ready, you can also dip it in green jelly and moss.

Japanese soy sauce, your taste is up to you~~