Kimbap (Korean Rice Rolls)

These Korean Seaweed Rice Rolls (kimbap) are made from freshly cooked rice seasoned with salt and sesame oil, filled with a variety of healthy and flavorful ingredients, and tightly rolled in a sheet of sushi nori.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crack and beat 2 eggs. Spray oil on a heated pan. Pour the eggs into the pan. Tilt the pan slightly to spread the egg mixture evenly. Cook the egg over medium low heat until fully cooked.

Step 2

Place the egg on a cutting board and cut it into ½ inch wide strips. Set aside.

Step 3

Spray oil on a heated pan, pan fry 1½ cup carrot shreds until soft. Season with salt, pepper, and garlic powder to your taste. Transfer to a bowl and set aside.

Step 4

Spray oil on a heated pan, lightly pan fry 3 handfuls of baby spinach until shrink. Season with salt, pepper, and garlic powder to your taste. Transfer to a bowl and set aside.

Step 5

Cut sausages or fully cooked bacons into ½ inch wide strips. Set aside.

Step 6

Mix in ½ tsp salt, 2 tbsp sesame oil, and 1 tbsp baked sesame seeds (optional) in freshly cooked rice. Set aside.

Step 7

Take a plastic drawer from a potato chip tube. Place a sheet of food wrap on the drawer. Place a sheet of sushi nori on the food wrap, with the rough side facing up.

Step 8

Put a layer of rice on the sushi nori, spread it evenly, press it tightly with a spoon.

Step 9

Place a sausage strip, some carrots, a pickled radish strip, egg strips, and some spinach over rice.

Step 10

Put another layer of rice on the top, spread it evenly, press it tightly with a spoon.

Step 11

Fold the edges of the sushi nori to seal up the kimbap. Apply a little bit of water on the edge so that it turns sticky and seals well.

Step 12

Take the kimbap roll out of the chip drawer.

Step 13

Repeat with the remaining ingredients.

Step 14

Remove food wrap from each roll. Cut each roll into 6 to 7 bite-size pieces.

Step 15

Serve with Kewpie mayo.

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