Kimbap

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.

2. 2

   In a frying pan, heat a little oil over medium heat. Pour in the beaten eggs and scramble until fully cooked. Set aside to cool, then slice into strips.

3. 3

   In the same pan, add a little oil and sauté the julienned carrots for about 2-3 minutes until slightly soft. Season with a pinch of salt and set aside.

4. 4

   To assemble the kimbap, place a sheet of seaweed on a bamboo mat (or a clean surface). Spread a thin layer of rice over the seaweed, leaving about an inch at the top edge.

5. 5

   Layer on the cucumber, carrot, scrambled egg, and pickled radish on top of the rice.

6. 6

   Drizzle with sesame oil for added flavor. Roll the seaweed tightly from the bottom using the bamboo mat, pressing as you go to form a firm roll. Repeat with the remaining ingredients.

7. 7

   Once rolled, use a sharp knife to cut the kimbap into bite-sized pieces. Serve with soy sauce for dipping, if desired.

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