Ingredients

• 5 roasted seaweed sheets
• 2 eggs
• 1 big carrot
• yellow pickled radish (or pickle of your choice)
• 1 cup of chopped kimchi (optional)
• 1/2 cup of ground beef
• 1 cucumber
• cheese (optional)
• salt
• vinegar (according to requirement)
• sesame seeds
• 1/2 tsp rice wine
• ground black pepper
• oil
• Rice Seasoning:
• sesame seed oil
• salt
• sesame seeds
• soy sauce

How to Make Korean Roll (Kim Bap)

• Cook rice with less water than usual.
• Whip eggs well with salt and black pepper.
• Fry on a thick skillet.
• Take it out, and cut into long strips (1/3 inch thick).
• Cut carrot and cucumber into thin strips.
• Cook carrot strips on a skillet with oil.
• Soak cucumber in salt and vinegar water for 20 minutes. (If you don't have the time, cook cucumber like carrot.)
• Add 1/2 tsp of soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds to chopped kimchi and mix.
• Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until cooked and dried.
• Cut cheese and yellow pickled radish into thin strips.
• Add rice seasoning in rice and mix.
• Leave it at room temperature until warm.
• Place a sheet of seaweed over a bamboo mat.
• Spread rice (thinly, but covering well) up to 2/3 of the sea weed(Leave 1/3 of the space)
• Place strips (carrot, cucumber, egg, yellow pickled radish) in the middle of the spread rice, and place other things within 1/3 of the length of weed.
• Roll seaweed with the mat firmly.
• If seaweed edge is not sticking on the surface, apply water lightly to the edges.
• With a sharp knife, cut roll into 1/2 inch thick pieces. (If you don't have a sharp knife, cut into a lemon or lime every time you cut the pieces - this helps blade stay clean and adds flavor.)