Folded kimbap (접는김밥) - kimbap sandwiches 5 ways!

Season the cooked rice with sesame oil and salt to taste. Mix well.

Beat an egg with a pinch of salt and cook it into a thin, flat omelet.

Wash and thoroughly dry all your fresh vegetables using a paper towel.

Take one sheet of gim (seaweed) and cut a slit from the middle of one side to the center of the sheet.

Fry two slices of spam until lightly browned.

On the four quadrants of the seaweed, place the seasoned rice, two slices of fried spam, the cooked egg, and lettuce with cucumber ribbons.

Fold the kimbap starting from one quadrant over to the next, continuing until you have a folded sandwich.

Drain the oil or water from the canned tuna completely.

Assemble the kimbap with rice, a perilla leaf topped with tuna, pickled radish slices, and lettuce with shredded carrots.

Fold the kimbap quadrant by quadrant to form a sandwich.

Chop the kimchi and squeeze out all the excess liquid.

Fill the seaweed quadrants with rice, a perilla leaf with kimchi, boiled pork belly drizzled with sriracha, and mixed greens like lettuce and crown daisy.

Fold the kimbap carefully to enclose all the fillings.

Pan-fry the fish cake slices and lightly sauté the shredded carrots.

Place rice, lettuce with spinach side dish (sigeumchi namul), fried fish cake, sautéed carrots, and a slice of cheese on the seaweed.

Fold the kimbap over, section by section.

Pan-fry two slices of firm tofu until golden brown on both sides.

Assemble the kimbap with rice, fried tofu slices, cucumber ribbons, and a mix of lettuce and red cabbage topped with mayonnaise.

Fold the seaweed sheet to create the kimbap sandwich.