Soak brown rice for at least 3 hours to soften its texture.

Mix brown rice and white rice in a 7:3 ratio and cook using a rice cooker.

Rinse aged kimchi lightly and squeeze out excess water. Tear into thin strips.

Add perilla oil to the kimchi and mix well.

Clean and prepare the squid by removing its internal organs, cartilage, and mouth. Boil squid in plain water until it turns white.

Slice the boiled squid into thin strips suitable for gimbap filling.

Spread perilla oil on the cutting board and seaweed sheets. Layer cooked rice thinly over the seaweed.

Place squid strips and kimchi on top of the rice layer.