Buckwheat Noodle and Aged Kimchi Kimbap 2

Cut the buckwheat noodles into bite-sized pieces.

Rinse the aged kimchi once in water and squeeze out the moisture.

Finely chop the aged kimchi.

Julienne the carrot and cucumber into thin strips.

Spread a thin layer of rice over the seaweed sheet for kimbap.

Place the buckwheat noodles, aged kimchi, carrot, cucumber, and perilla oil on top of the rice.

Roll it up tightly and shape the roll.

Slice into bite-sized pieces and plate.