How to make Kimbap

Kimbap

Here's a basic recipe for Kimbap, a Korean dish that's similar to sushi:

Ingredients:

• 5 sheets of dried seaweed (nori)
• 5 cups cooked short-grain rice
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon sesame oil
• 5 ounces spinach
• 1 large carrot, julienned
• 1/2 English cucumber, julienned
• 5 ounces canned tuna, drained
• 5 large eggs, beaten
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• Salt and black pepper to taste

Instructions:

1. Mix the rice vinegar, sugar, and salt together in a small bowl until the sugar and salt dissolve. Add the sesame oil and mix well. Pour the mixture over the cooked rice and mix until the rice is evenly coated.
2. Blanch the spinach in boiling water for 1-2 minutes, then drain and rinse in cold water. Squeeze out the excess water and mix with a pinch of salt and sesame oil.
3. Cook the julienned carrot and cucumber in a pan with a pinch of salt and sesame oil until they're slightly softened.
4. In a bowl, mix the drained canned tuna with a tablespoon of mayonnaise.
5. Beat the eggs with the soy sauce, sugar, sesame oil, salt, and black pepper. Heat a pan with vegetable oil over medium heat and pour in the beaten eggs. Cook until the bottom is set, then flip and cook for another minute.
6. Place a sheet of nori shiny-side down on a bamboo sushi mat or a sheet of plastic wrap. Spread a layer of rice over the nori, leaving a small border at the top edge.
7. Arrange the cooked spinach, julienned vegetables, tuna, and cooked eggs in a line across the center of the rice.
8. Using the bamboo mat or plastic wrap, roll the kimbap tightly, pressing gently as you roll. Moisten the top border of the nori with a bit of water to help it seal.
9. Use a sharp knife to slice the kimbap into bite-sized pieces.