Kimchi kimbap making, creamy mayo kimbap, egg soup, kimbap mukbang

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[Kimchi Kimbap]
1. Add 1 tbsp fish sauce to 4 eggs, dissolve, fry 2 slices of fat, and divide into 3
2. Divide 3 pieces of fish cake in 2, put 4 tablespoons of water, 2 tablespoons of soy sauce, and 1 tablespoon of sugar in a pan and bake while turning over until dry.
3. Shake off the inside of the kimchi and squeeze out the water, then cut it in half and add 1 tablespoon of sugar and 1 tablespoon of sesame seeds.
4. Cook the rice so that it is not sticky, spread it in a bowl and season with sesame oil, salt, and sesame seeds.
5. Take a handful of rice in the seaweed, spread it evenly, spread the egg rolls, spread fish cakes, and roll up the kimchi for a long time.
6. Drizzle sesame oil on top of rolled up kimbap and sprinkle with sesame seeds (optional)
[Creamy Mayo Gimbap]
1. Tear the creamy and put it in a bowl
2. Add 3 tablespoons of mayonnaise, 1 tablespoon of sugar, and cut the pickled radish into small pieces and add about 4 tablespoons.
3. If you like spicy, add 1 cheongyang red pepper (can be omitted) and mix evenly
4. Cook the rice and put it in a bowl, season with sesame oil, seasoning salt, and sesame salt.
5. Spread a handful of rice evenly over the seaweed, add sesame leaves, creamy, spread and roll up.
[Egg soup]
1. Beat 4 eggs well.
2. Finely chop a few rows of chives
3. Boil 3 tablespoons of tuna liquid and 2 tablespoons of soy sauce in 1L of water.
4. Add 1/2 tbsp garlic, 2 tbsp cooking wine, and a little pepper to taste. If bland, season with salt.
5. When the water comes to a boil, gently sprinkle the unwrapped eggs, leave them alone without stirring, and then remove the foam and stir gently.