Folded kimbap (접는김밥)

By Korean Bapsang · 25 min

Ingredients

Instructions

1. Mix the warm rice with the sesame oil, salt to taste and sesame seeds if using.
2. If using Spam, slice thinly and pan-fry about 1 to 2 minutes per side over medium heat. Warm leftover cooked meat in the microwave as needed. If using canned tuna, press out the liquid.
3. Wash and dry the vegetables with kitchen paper. Slice the cucumber or carrot thinly, shave it with a peeler, or cut into julienne. Kimchi, if used, should be thinly sliced and squeezed dry.
4. Place a sheet of nori shiny side down, with the shorter side nearest you. Cut a slit from the short edge into the middle of the sheet.
5. Spread the rice evenly over the bottom left quarter. Arrange the fillings on each quarter. Fold the bottom left quarter onto the top left, then onto the top right, then onto the bottom right, pressing lightly and tucking the filling in after each fold.

Summarized from Korean Bapsang's video. Watch it for the details.

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