Ingredients

• 2 cups - Rice
• 5 - Roasted sea laver sheets
• 2 - Eggs
• 1 big - Carrot
• Yellow pickled radish/ any pickle
• 1 cup - Chopped kimchi (optional)
• 1/2 cup - Ground beef
• 1 - Cucumber
• Cheese (optional)
• Salt to taste
• Vinegar tsp- 1
• Sesame seeds - 1 tsp
• Rice wine - 1 cup
• Ground black pepper- tsp
• Oil as per taste
• Rice Seasoning for 2:
• Sesame seed oil sp- 1 tbsp
• Salt to taste
• Sesame seeds- 1 tbsp
• Soy sauce - 2 tbsp
• 1- Bamboo roll mat.

How to Make Korean Roll (Kim Bab)

• Cook rice with a little less water than usual and keep aside.
• Whip the eggs with salt and black pepper.
• Fry it in a wok. Then cut it into long, 1/3 inch thick strips.
• Cut the carrot and cucumber into thin strips.
• Cook carrot strips in a wok with oil.
• Soak cucumber in salt and vinegar water for 20 mins .
• Add 1/2 tsp soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds onto the chopped kimchi and mix well.
• Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until soft and dry.
• Cut the cheese and yellow pickled radish into thin strips.
• Add the rice seasoning in rice and mix well. Keep it aside until warm.
• Place a sheet of sea laver over a bamboo mat.
• Spread the rice thinly, up to 2/3 of the sea laver. Leave 1/3 of the space free.
• Place carrot, cucumber, egg, yellow pickled radish strips in the middle of the spread rice.
• Place the remaining ingredients on 1/3 part of the sea laver.
• Roll the sea laver firmly with the mat.
• Cut the roll into 1/2 inch thick kim bab pieces with a sharp knife.