[Ingredients]
6 sheets of seaweed, 3 servings of rice, 2 eggs, 4 bacon, 1 avocado, 10 poached shrimp, 8 lettuce, 1 carrot, 140g salad chicken, 2 sliced cheese, 9 roast beef, sesame oil , salt, sesame, a little olive oil
[Sauce]
Caesar, Soy Sauce Wasabi, Creamy Thousand, Sriracha
[Cooking order]
1. Slice the carrots and fry with a little salt.
2. Add salt to the eggs to make scrambled eggs.
3. Grill the bacon back and forth.
4. Remove the seeds from the avocado, peel and cut into thin slices.
5. Add sesame oil, salt, and sesame to the rice, mix well and let cool.
6. Cut the long side of the seaweed in half (4 sheets).
7. Cut the seaweed into 4 equal parts (2 sheets).
8. Attach the seaweed cut into quarters to the seaweed cut in half.
9. <Roast beef Kimbap> Put lettuce, stir-fried carrots, roast beef, and rice in order, fold three times and wrap with wrap.
10. <Shrimp Avocado Kimbap> Put lettuce, stir-fried carrots, avocados, blanched shrimps, and rice in order, fold three times and wrap with wrap.
11. <Bacon Egg Kimbap> Put lettuce, stir-fried carrots, bacon, scrambled eggs, and rice in order, fold three times and wrap with wrap.
12. <Roast chicken Kimbap> Put lettuce, stir-fried carrots, sliced cheese, salad chicken, and rice in order, fold three times and wrap with wrap.
13. Cut the kimbap and place it on a plate with the sauce (Caesar, Soy Sauce Wasabi, Creamy Thousand, Sriracha).
[Point]
1. If you put the rice on top of the seaweed at the end, it will roll well so that it does not come loose.
2. You can enjoy it more deliciously if you eat it with a sauce that suits your taste.