• 6 cups cooked rice
  • 10 sheets kim (seaweed sheet, nori)
  • 5 mini seafood sausage *
  • ¼ dan mu ji (pickled yellow radish, )
  • ½ carrot, ½ bunch spinach
  • sesame oil to cover the surface of kim
  • sesame seed to garnish
  • Kimbap (*This is about 10 cm (4 in) length 2 cm (¾ in) diameter fish paste sausage.Ask for  Kimbab at a Korean grocer or it may be substituted with non Korean seafood sausage or cheese, spicy cooked squid, kimchi, luncheon meat, or spicy tuna).

rice seasoning: 2 tablespoons sesame oil, 1 tsp salt , 1 tsp sugar,1 tsp soy sauce
spinach seasoning: 1 teaspoon sesame oil, ¼ teaspoon sugar, ¼ teaspoon salt 2 drops soy sauce
  1. Cool rice slightly, add seasonings, mix lightly.
  2. Blanch spinach, drain, squeeze well, mix with seasonings.
  3. Cut carrot, radish and sausages into 2 mm (1/8 in) thick strips.
  4. Saute carrot with some salt.
  5. Cut kim half in lengthwise.
  6. Using bamboo roller, place kim, add rice leaving 5 mm (¼ in) on top.
  7. Place several rice grains on top part, press so they work as a glue.
  8. Add radish, spinach, sausage and carrot.
  9. Roll carefully, seal with rice grain pressed flat to kim.
  10. Brush with sesame oil.
  11. Quarter them and garnish with sesame seeds to serve.