Vegetable and egg kimbap

Step-by-step cooking

1. 01

   Step 1

   

   Place 300 g freshly cooked short-grain rice in a wide bowl. Fold in 1 g salt and 5 ml sesame oil without crushing the grains. Spread slightly and let the steam subside while you prepare the fillings; do not add vinegar.

   Step 1 ✓
2. 02

   Step 2

   

   Wash the vegetables. Cut 60 g carrot into thin matchsticks and 60 g cucumber into long narrow sticks. Pat cucumber dry. Cut 40 g yellow pickled radish into long strips. Keep each filling separate so you can divide it between two rolls.

   Step 2 ✓
3. 03

   Step 3

   

   Blanch 60 g spinach in boiling water for about 30 seconds. Cool in cold water, drain and gently squeeze dry; mix with 2 ml sesame oil and 0.25 g salt. Sauté carrot in 5 ml neutral oil for 2 minutes with 0.25 g salt. Let both cool.

   Step 3 ✓
4. 04

   Step 4

   

   Beat two eggs with 0.5 g salt. Heat 5 ml neutral oil in a nonstick pan, spread the egg into a thin layer and cook on low for about 2 minutes. Flip and cook about 30 seconds more until fully set. Cool, then cut into long strips.

   Step 4 ✓
5. 05

   Step 5

   

   Place one seaweed sheet shiny side down on a bamboo mat. Spread half the rice, about 150 g, in a thin layer, leaving a 4 cm bare strip at the far edge. Add half of each filling across the middle. Roll snugly, lifting the mat away so it stays outside. Rest seam down for 2 minutes; repeat.

   Step 5 ✓
6. 06

   Step 6

   

   Brush the two rolls with the remaining 3 ml sesame oil and sprinkle 3 g sesame seeds. Use a sharp knife, wiped lightly with a damp cloth between cuts, to slice rounds about 1.5 cm thick. Serve promptly; avoid pressing down hard and crushing the filling.

   Step 6 ✓