Steps

1. Thinly slice 1/2 carrot diagonally, then julienne.
   🕒 01:41
2. Cut 1/2 cucumber into batons.
   🕒 02:05
3. Cut 10cm pickled radish into batons.
   🕒 02:21
4. In a bowl, combine 500g warm cooked rice with sesame oil to taste, salt to taste, and white sesame seeds to taste. Mix well.
   🕒 02:36
5. In a separate bowl, place the cut cucumber and add 1 tsp soy sauce, 1/2 tsp rice vinegar, and 1/2 tsp sesame oil. Mix well. (Secret Tip: This seasoning blend complements the mini kimbap perfectly.)
   🕒 02:58
6. Heat sesame oil to taste in a frying pan. Add the julienned carrot and stir-fry until tender and sweet. (Secret Tip: The more you stir-fry carrots, the sweeter they become. Cook until soft and the sweetness develops.)
   🕒 03:28
7. Lightly season the stir-fried carrots with salt to taste.
   🕒 04:16
8. Reheat sesame oil to taste in the frying pan. Briefly stir-fry the baton-cut pickled radish. (Secret Tip: Stir-fry while coating with sesame oil until glossy.)
   🕒 04:33
9. Cut 4 sheets of nori into quarters.
   🕒 04:55
10. Spread a thin layer of the seasoned rice onto one quarter sheet of nori. (Secret Tip: Leave a small margin at the edge of the nori to prevent the rice from spilling out when rolling.)
    🕒 05:32
11. For the pickled radish and carrot combination, place the pickled radish as a core on the rice, top with the carrot, and roll tightly. (Secret Tip: A slight overhang looks cute. Roll firmly without a bamboo mat.)
    🕒 05:54
12. For the green perilla leaf and cucumber combination, place the green perilla leaf (as many as you like) on the rice and fold it in half.
    🕒 06:32
13. Place the cucumber as a core on top of the folded perilla leaf and roll tightly, enclosing the cucumber. (Secret Tip: A slight overhang looks visually appealing. Roll firmly.)
    🕒 06:53
14. Brush the surface of the rolled mini kimbap with sesame oil to taste using the back of a spoon for a glossy finish.
    🕒 07:21
15. Arrange the mini kimbap in a barrel shape for serving.
    🕒 07:44
16. Optionally, serve with a dipping sauce made by mixing mustard paste to taste and soy sauce to taste.
    🕒 07:53