PURPOSE: A manufacturing method of kimbap(a Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices) is provided to cook kimbap of which taste is always the same whoever makes it. CONSTITUTION: A manufacturing method of kimbap comprises the following steps； Prepare burdock roots in soy sauce by boiling down shredded burdock roots with soy sauce, sugar, and water； Prepare a fish paste in soy sauce by cutting the fish paste into six pieces and boiling it down with soy sauce, sugar, and water； Seasonal vegetables comprise of Korean leeks for the summer and spinach for the winter； After parboiling the vegetables, cool the vegetables down in cold water and then remove the moisture； Prepare seasoned vegetables by seasoning the vegetables from the previous step with sesame oil, salt and powdered sesame seeds； Prepare fried eggs by pouring stirred eggs onto a frying pan； Prepare ham by grilling ham with cooking oil and salt； Prepare pickled radishes by dipping pickled radishes into a mixture of water, sugar, and vinegar, and sealing for 24 hours, and then refrigerating； Mix cooked rice for kimbap with sesame oil and salt； Prepare heat-treated lavers； Put a piece of dried laver on a rolling tool for kimbap longitudinally, and spread the rice on the laver as covering 80% of the laver starting from the bottom； Put 25g of burdock root into the soy sauce, a piece of the fish paste, 20g of the seasonal vegetables, a piece of the fried egg, a piece of the ham, and a piece of the pickled radish on the rice； Complete 200g of kimbap by rolling the ingredients in a method whereby the thickness of the rice is 5mm.본 발명은 김밥조리 방법을 개시한다.본 발명은, 길이 19㎝, 넓이 3.5㎜, 두께 3㎜의 우엉채를 간장, 설탕, 물을 이용하여 조림함으로써 우엉조림을 준비하는 단계와； 직사각형태의 어묵을 6등분하여 간장, 설탕, 물을 통해 조려 어묵조림을 준비하는 단계와； 제철야채로써 여름에는 부추, 겨울에는 시금치를 준비하고, 이를 데친 후 찬물에서 냉각하여 물기를 제거한 후, 참기름, 맛소금, 깨소금으로 양념하여 야채를 준비하는 단계와； 가로18㎝, 세로22㎝, 높이2.5㎝ 규격의 후라이팬에 계란물을 부어 완성한 후, 가로2㎝, 세로1,3㎝, 길이18㎝
