The present invention relates to wellbeing fusion Kimbap (laver rice rolls), and a method of preparing the same. The present invention is to provide wellbeing fusion Kimbap capable of causing sterilization by using sauce used in the wellbeing Kambap not only to maintain the freshness of Kimbap for a long period of time but also to increase the the expiration date thereof, and a method of preparing the same. A first aspect of the present invention provides a method of preparing wellbeing fusion Kimbap comprising: a first step of obtaining Mexican seasoning a second step of obtaining Korean beef in marinade with the Mexican seasoning corresponding to 1a wt% as the Korean beef is in marinade with the obtained Mexican seasoning a third step of placing 2a wt% of rice, and 3a wt% of two perilla leaves on the top of rice in order and a fourth step of placing the Korean beef in marinade with Mexican seasoning, 4a wt% of pickled radish, 5a wt% of sliced cucumber, and 6a wt% of carrot on the top of the perilla leaves placed on the top of rice, scattering 7a wt% of mayonnaise, additionally placing 8a wt% of cabbage, surrounding the same with dried laver, and fermenting contents inside the dried laver surrounded by the dried laver. In addition, a second aspect of the present invention provides a method of preparing wellbeing fusion Kimbap comprising: a first step of obtaining cooked chicken breast a second step of placing rice and rucola on dried laver in order and a third step of placing the chicken breast cooked with wellbeing sauce, pickled radish, sliced cucumber, and carrot on the top of the rucola placed on the top of the dried laver in order, scattering mayonnaise, and surrounding the same with the dried laver.COPYRIGHT KIPO 2016본 발명은 웰빙 퓨전 김밥, 그리고 이의 제조 방법에 관한 것이다. 본 발명의 제 1 측면은, 멕시칸 시즈닝을 얻는 제 1 단계 생성된 멕시칸 시즈닝으로 한우 고기를 마리네이드(marinade) 하여, 제 1a 중량%에 해당하는 멕시칸 시즈닝으로 마리네이드 한 한우 고기를 얻는 제 2 단계 김에 제 2a 중량%의 밥, 제 3a 중량%의 깻잎 2장을 차례로 올리는 제 3 단계 및 밥 위에 올려진 깻잎 위에 멕시칸 시즈닝으로 마리네이드 한
