Kim Bap (Korean Rice Rolls)

Ingredients of Kim Bap

• 4 cups hot cooked rice
• 1 teaspoon rice vinegar
• 1⁄2 teaspoon soy sauce
• 1⁄2 teaspoon dark sesame oil
• 4 sheets kim fresh seaweed
• 1 small carrot, julienned
• 2 eggs, beaten
• 10 ounces frozen spinach, thawed and drained
• 1⁄2 teaspoon sesame oil
• 1⁄2 teaspoon soy sauce
• 4 slices pickled yellow radishes
• 1 tablespoon sesame seeds, toasted

How to Make Kim Bap

1. Let rice cool a bit.
2. Meanwhile, mix the rice with the vinegar, soy sauce, and sesame oil.
3. Fry eggs as if it were a pancake.
4. Cut egg into strips.
5. Mix spinach with sesame oil and soy sauce.
6. To assemble, put rice on a bamboo roller (I do not have one and it works fine, just not as pretty).
7. Spread rice over 2/3 of the sheet, lay carrots, spinach, and egg on top.
8. Sprinkle with sesame seeds and roll like a jelly roll.
9. Cut into 1/2 inch rounds.
10. You can adapt this to your own tastes, some people put imitation crab meat in them, I put marinated soy bean sprouts and cucumbers in mine, etc.