Korean Kimbap

Instructions

1. 1
   Mix warm cooked rice with sesame oil and salt in a bowl.
2. 2
   Lightly beat eggs and cook as a thin omelet, then slice into strips.
3. 3
   Blanch spinach and squeeze out excess water, season with sesame oil and salt.
4. 4
   Arrange nori shiny-side down on a bamboo mat.
5. 5
   Spread a thin layer of seasoned rice onto the nori, leaving 1 cm at the top.
6. 6
   Arrange vegetables, egg, and protein in a line across the rice.
7. 7
   Roll tightly using the mat, sealing the edge with a bit of water.
8. 8
   Cut into bite-sized pieces with a sharp, wet knife.
9. 9
   Serve at room temperature with soy sauce for dipping.