The seaweed used in kimbap does not need to be processed.

How to make kimbap:

1. Processing,

1 large bowl of rice, 3 pieces of seaweed, 100 grams of spinach, 3 eggs, 100 crab sticks grams, 3 hams, 1 pickled radish, 3 tablespoons of Korean bibimbap sauce, 3 tablespoons of tomato sauce, 3 tablespoons of salad dressing, 10 grams of cooked sesame seeds, 1 special bamboo mat

2. Method

1. Add water to a pot and bring to a boil, add spinach and blanch until the spinach becomes soft. Remove the spinach and run it in cold water, cut off the spinach roots, squeeze out the water and set aside.

2. Return to the pan, heat the oil, pour in the beaten egg liquid, fry over medium-low heat until cooked, remove and let cool, then cut into strips for later use.

3. Use the remaining oil after frying the eggs to fry the crab sticks until the surface is slightly burnt. Let cool and tear into strips for later use.

4. Take a piece of seaweed, place it on a special bamboo curtain, put on disposable gloves, spread the rice evenly on the seaweed, press the spread rice flat with your hands, do not spread the rice If it is full, leave a small strip of seaweed without covering it with rice.

5. Close to your own side, put fried eggs, ham, spinach, pickled radish and crab sticks on the rice according to your preference, squeeze on some salad dressing and sprinkle some sesame seeds.

6. Roll up the bamboo curtain, first roll up the eggs, radish, etc. on the rice. After rolling up, pinch the rolled part evenly with both hands. Then, continue to roll. When rolling, use both hands to apply even pressure and pinch the rolled part tightly while rolling. After everything is rolled up, use both hands to pinch the bamboo curtain roll a few times.

7. Cut the rolled seaweed rolls into about 1.5-2cm thick with a knife. Just load it into a plate.