How to make Kimbap, a Perfect Finger Food from South Korea

Kimbap is a Korean dishes made from steamed rice and contains any slice of fish, egg, meat and vegetables. Kimbap wrapped inside layers of roasted seaweed (gim) and steamed rice (bap), the versatile fillings are often cooked and individually seasoned. There are some vegetables to fill the roll such as cucumber, spinach, carrot and radish.

Some might think of kimbap is Korean Sushi, but it really stands on its own. While Sushi rice is always vinegared, the rice for Kimbap may be plain or seasoned with any combination of rice vinegar, sesame oil, sesame seeds, sugar, and salt. Not like Sushi, Kimbap is usually eaten without any soy sauce, wasabi, or ginger.
You can find Kimbap at Korean Restaurant, but maybe you can make it at home. The ingredients are easy to find, you can buy at the Korean or Japanese supermarkets. Follow the step below:
INGREDIENTS
4 sheets dried nori seaweed for rolls
2 bowl of rice
1 omelette, slice
50 gr carrots
50 gr radish
60 gr spinach
50 gr beef
1 teaspoon soy sauce
½ teaspoon sugar
½ teaspoon garlic
½ teaspoon sesame oil
1 mirin
1 dash of pepper

INSTRUCTIONS
1. Cook the rice using less water than normal. Put the cooked rice into a bowl and mix in the sesame oil, white sesame oil and salt (1/2 teaspoon). Let it cool.
2. Slice the carrots, Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon). Put in to Microwave for about 2 minutes.
3. Slice the other vegetables and beef.
4. Cook the spinach, drain well and mix with salt, sesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
5. Spread a layer of rice on top of the seaweed, roll and cut into small pieces.