Kimbap ( Korean Sushi )

*** Kimbap ( kim - bob )***
             ( Korean Sushi ) 

- Ingredients ( 3-4 servings ) -

A

* 4 cups steamed rice

  (1/3 tsp salt, 1 1/2 tsp baked sesame seeds, 1 1/4 tsp sesame oil)

B

* 4 sheets unsalted noris 

  (nori = kim: black dried sea vegetables) 

* 2 beef sausages

* 3 imitation crabmeats

* 2 eggs

* 2 medium   carrots

* 2 small fresh pickle

* 1 small bunch   spinich

  (1/4 tsp garlic, 3/4tsp green onion,1/6 tsp salt, 1/2 tsp sesame seeds, 1/4 tsp sesame oil)

* 1 yellow pickled radish

* olive oil

* salt

 - Cooking Instructions (1) -

1. Mix A and cover with wrap. 
  (Poke 3-4 holes to let steam out)

2. Cut each sausage into 4 long strips and fry under low heat.

3. Cut each imitation crabmeat into 2 long strips and fry under low heat.

4. Beat the 2 eggs with a pinch of salt and cook them into an omelet style. Then slice into long strips about 0.3 inches wide.

5. Shred carrots to about 2 inches long. Stir-fry it with salt and olive oil for 1 minute.

6. Shred fresh pickles to about 2 inches long.

7. Place cleaned spinach into boiling water for about 10 seconds. Then strain out the spinach and rinse with cold water. Completely strain out the water and season it with ingredient.

8. Cut the yellow pickled radish into (1/3 X 1/3) inches long strips.

 - Cooking Instructions (2) -

1. Place one nori sheet (gim) on the dull side of the bamboo sheet on a flat surface .

2. Spread the 1 cup of steamed rice evenly on the nori sheet (kim) .

3. Add 1/4 of the spinach, 1/4 of the carrot, 1/4 of the 1/4 of the pickle, 1 yellow pickled radish strip, 1 1/2 of the sausage strips and 1 strip of the egg on top of steamed rice.

4. Roll the bamboo sheet to tighten the ingredients together.

5. Remove the bamboo sheet and slice the roll (kimbop) into 2/3 inches using a wet knife.

6. Cover kimbop with wrap to prevent from drying.