Method for cooking hot pepper gimbap and hot pepper gimbap cooking thereof

A method for cooking hot pepper gimbap comprising:

• hot pepper fillings making process for adding black pepper and cooking oil to hot pepper fillings, including 20˜40 weight percent of green Cheongyang chili pepper(green Ttaeong Cho), with intensity of 4,000˜10,000 Scoville heat units, cut into 1˜5 mm wide and long, 20˜40 weight percent of red Cheongyang chili pepper (red Ttaeong Cho), with intensity of 4,000˜10,000 Scoville heat units, cut into 1˜5 mm wide and long, and 20˜40 weight percent of carrot, cut into 1˜5 mm wide and long, and frying;
• seasoning mixing process for mixing fillings and powder seasoning, including 20˜40 parts by weight of condiment, 1˜20 parts by weight of kelp dried powder, 1˜20 parts by weight of spinach dried powder and 1˜20 parts by weight of shiitake mushroom dried powder for 100 parts of weight of hot pepper fillings, together and frying again;
• cooling process for cooling hot pepper fillings with the powder seasoning at room temperature;
• and
• mixing process for sprinkling black sesame over the rice and mixing the cooled hot pepper fillings with it,
• wherein weight of one gimbap roll is 100˜400 g while comprising 60˜90 weight percent of rice and 10˜40 weight percent of hot pepper fillings;
• and hot pepper gimbap making process for spreading the mixed rice on the dried seaweed sheet and rolling it.