Pour Jeonju bibimbap sauce over cooked rice.

Mix the rice and sauce thoroughly by hand to ensure the grains don't break.

Put the mixed bibimbap rice into the forming machine.

Place a spoonful of beef gochujang filling in the center of the rice.

The machine then automatically folds, shapes, wraps, and labels the triangle kimbap.

Put cooked plain rice into a machine that loosens the grains and spreads it into a rectangular shape on the conveyor belt.

Place the Kimchi Tuna Mayo filling in the center of the spread-out rice.

The machine folds the rice over the filling and presses it into a triangle shape.

The triangle-shaped rice is then automatically wrapped in a special plastic-covered seaweed sheet.

Finally, the machine applies a sticker label to the finished triangle kimbap.

Prepare the rice by seasoning it with salt water, canola oil, and sesame oil.

Spread the seasoned rice flat on the conveyor belt.

Line up the ingredients: perilla leaves, bulgogi, carrots, and pickled radish down the center of the rice.

Use a machine to roll the rice and fillings into a long kimbap roll.

Place the long roll on a sheet of seaweed and roll it up tightly.

Use a cutting machine to slice the long kimbap roll into bite-sized pieces.