Step 1

Season your cooked rice with sesame oil and salt. Mix well. Set aside and allow it to cool if it's still hot.

Step 2

In a pan set over medium heat, add 2 tsp oil. Whisk your eggs and pour into the pan. Allow the eggs to fill the pan completely like a pancake. Flip over once cooked on one side to cook on the other side. Transfer to a large plate. Slice egg pancake into long strips. Set aside.

Step 3

In the same pan set over low-medium heat, add 1 tsp sesame oil and carrot matchsticks. Cook until they're soft, not browned. Remove from pan and set aside.

Step 4

Next in the same pan set over medium heat, add 1 tsp sesame oil and your washed spinach. Cook until softened and dark green. Remove and set aside.

Step 5

Lastly in the same pan set over medium high heat, cook your pork belly until it's crispy and chewy on both sides and some of the fat has been rendered off. Place the pork belly on a plate with paper towel to soak up excess grease. Set aside.

Step 6

Place all of your filling ingredients on a plate.

Step 7

On a flat surface, lay your seaweed sheet with the long side facing you.

Step 8

Spread about 3/4 cup of cooked rice on your sheet leaving 2 inches of the end of your sheet empty.

Step 9

Place two perilla leaves in the middle, followed by two strips of the cooked egg and one strip of pork belly. Spread 1 tbsp of ssamjang paste over your pork belly.

Step 10

Then layer over top with cooked carrots, spinach and a stripe of pickle daikon.

Step 11

Wrap your roll and before you reach the end, spread some sesame oil on the empty lot of seaweed to seal the roll.

Step 12

Once the roll is sealed, let it rest and brush some sesame oil over your kimbap before slicing it.

Step 13

Repeat process for remaining ingredients.