Veggie Kimbap Rolls

Ingredients

• 2 cups short-grain white rice, cooked and cooled
• 2 sheets nori (seaweed sheets)
• ½ cup pickled radish (danmuji), cut into thin strips
• ½ large cucumber, cut into thin matchsticks
• 1 whole egg, beaten and cooked into a thin omelette, sliced into strips
• ½ cup fresh spinach (or sesame spinach from deli section)
• 2 tbsp gochujang (Korean red chili paste)

Instructions

1. 1

   Heat oil in a skillet over medium. Pour beaten egg in, tilt to spread thin, cook 90 seconds per side until set. Slide onto a cutting board and slice into strips.

2. 2

   Place nori on a bamboo mat shiny-side down. Spread a thin layer of cooled rice across the nori, leaving a 0.5-inch strip at the top.

3. 3

   Arrange a line of pickled radish, cucumber, egg, and spinach horizontally across the rice about 2 inches from the bottom.

4. 4

   Roll the mat toward you, pressing gently as you go, until the nori wraps around and seals at the top strip.

5. 5

   Let the roll rest seam-side down for 30 seconds. Using a wet, sharp knife, slice the roll into 6–8 pieces with one clean motion per slice.

6. 6

   Stir gochujang with 1 tbsp water to make a dipping sauce. Serve rolls with sauce on the side.

Tools you’ll need

• 12-inch skillet
• bamboo sushi mat
• sharp knife (8-inch chef's knife preferred)
• cutting board

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