Step 1

Rinse the spinach and parboil it in rapidly boiling water (30 seconds to 1 minute). Drain the water away and run some cold water over the spinach. Gently squeeze the spinach to remove any excess water. Put the spinach into a bowl. Add 1/8 tsp salt and 1/2 Tbsp sesame oil then mix them well.

Step 2

Pre-heat a pan/skillet. Add a small dash of cooking oil and spread it around the pan. Add the beaten egg and cook both sides well over medium heat. Place the egg omelette on a cutting board and cut it into long strips.

Step 3

In a heated pan, lightly cook the carrots, crab sticks and kimbap ham (about 1 min per ingredients), separately, and over medium heat. (Some people use these raw, but I prefer cooking them first for my kimbap.)

Step 4

Place the cooked rice into a mixing bowl then add 1/2 Tbsp sesame oil and 1/4 tsp fine sea salt (or more to taste). Mix them well with a rice spatula.

Step 5

Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.

Step 6

Place one dried seaweed sheet on the bamboo mat (shiny side down). Put the rice on the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the seaweed. (Leave about 5cm / 2 inches gap at the top of the seaweed).

Step 7

Now fill the seaweed with the filing ingredients. Make sure you evenly use the ingredients so that you’re not short of them later.Here’s how I do it. (A short video instruction within the post above.) Place one yellow radish pickle at about 1/3 point of the seaweed then add three burdock strips, one ham strip, one crab stick around it. Then pile up a few eggs strips, carrot sticks, and some spinach. Then roll the seaweed.If the seaweed doesn’t stick, paste some water on the gap you left in step You can also use a few grains of cooked rice in this gap. Set the rolled kimbap aside.

Step 8

Repeat the step 6 and 7 with the remaining ingredients.

Step 9

Line up all kimbap on a cutting board and paste some sesame oil (1 Tbsp) around the seaweed surface. Slice kimbap into bite size pieces. Serve.