Take the kelp out of the package and soak in water. Then wash it under running water to take off the salt.
Fill up a large bowl with cold water again and let the kelp sit in it for 30 minutes. (Note: Add a few splashes of Mirin to the bowl to minimize any ocean smell in the kelp)
Take the stems of the perilla leaves and wash under running water. Pat them down dry.
Then slice the cucumber, crab sticks and paprika into thin, equal-length pieces (reference video)
Make roll: Start with a perilla leaf. Then place a cucumber, crab sick and paprika slice at one end of the leaf. Roll it. Then roll it again into a piece of kelp. Cut in half.
Serve with cho-gochujang sauce - see notes for sauce recipe.
Eat and enjoy life!