Spicy Cheongyang Chili Kimbap

Clean and prepare perilla leaves, cucumber, carrot, Cheongyang chili peppers, and other vegetables.

Beat the eggs and make a thin omelet, then slice it thinly.

Cut the pickled radish lengthwise.

Season the rice with salt and sesame oil.

Evenly spread rice over the seaweed.

Place perilla leaves, cucumber, carrot, pickled radish, egg strips, and Cheongyang chili peppers on top of the rice.

Hold the ingredients firmly and roll the kimbap tightly.

Brush sesame oil on the kimbap and cut it into bite-size pieces.