Buckwheat Shrimp Tempura Gimbap

Remove the shells and veins from the shrimp, and clean them thoroughly.

Season the shrimp with salt and pepper.

Coat the shrimp in batter and deep-fry until golden.

Boil the buckwheat noodles, rinse in cold water, and drain well.

Place a sheet of seaweed on a bamboo mat and spread a thin layer of rice.

Add buckwheat noodles, fried shrimp, sliced cucumber, carrot, and other fillings on top of the rice.

Shape and roll the gimbap tightly.

Cut into bite-sized pieces.