How to: make Kimbap (Korean sushi)

Our Korean friends invited us over for a Kimbap-making session. They taught us how to make them. I still remember how but it's a bit tiring to write it all down when it's basically "cook everything that needs cooking then roll them all in rice and nori. Slice and you're done."

So I'll just tell you the ingredients we actually used.

• Pickled radish (the fat yellow sticks) - wash and squeeze
• Burdock root - wash and squeeze
• Fried julienned Carrots - then put some salt
• Boiled spinach - then put some sesame oil and salt 
• Scrambled egg
• "Meat" - we had Korean spam, Kikiam, Tuna spread
• Rice - with sesame oil and 
• Nori for rolling it all in
• And that bamboo mat that you use for rolling sushi

You can basically do whatever you want. If you eat it with rice or you think it will taste good with any fried dish + rice, then you can stick it in.

Here's how our ingredients and final product looked:

Left side: fried julinned carrots
Right side: boiled spinach

Tuna spread - mix it all up! I'd personally prefer diced onions. 

A clean table so you'd feel like a professional chef when you roll those kimbap.

Scrambled eggs and kikiam.

Rice with sesame oil, sesame seeds, and salt.

The darker colored slices are burdock root. And the yellow ones are pickled radish. You can buy them packed and sliced like the above pic.

And now we eat!