Korean Kimbap Recipe

Ingredients

• 4 sheets nori seaweed
• 2 cups cooked short-grain rice
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon salt
• 4 eggs, beaten
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/2 cup spinach
• 4 strips pickled radish
• 4 strips imitation crab
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds

Instructions

1. Season rice with sesame oil, rice vinegar, and salt, mix well.
2. Heat vegetable oil in a pan and cook beaten eggs into a thin sheet, cut into strips.
3. Blanch spinach in boiling water for 30 seconds, drain and season with sesame oil and salt.
4. Sauté carrot strips for 2-3 minutes until slightly softened.
5. Place a nori sheet on a bamboo mat, shiny side down.
6. Spread 1/2 cup rice evenly over nori, leaving 1 inch at the top.
7. Arrange egg, carrot, cucumber, spinach, pickled radish, and crab in a line.
8. Roll tightly using the bamboo mat, moistening the top edge to seal.
9. Repeat with remaining ingredients.
10. Slice into 1-inch pieces and sprinkle with sesame seeds.