Julienne the carrot, finely chop the onion and green chilies.

Mix 1/2 tbsp gochujang, 1/2 tbsp doenjang, chopped green chilies, chopped onion, 1 tbsp sesame oil, and 1/2 tbsp sesame seeds to create the seasoning paste.

Mix the cooked rice with 1 tbsp sesame oil and 1 tbsp sesame seeds.

Rinse the aged kimchi to remove excess seasoning, then lay it flat. Place 50g of seasoned rice on top, spread a small amount of the seasoning paste, and add radish sprouts and julienned carrot.

Roll the kimchi tightly around the filling to form a wrap.