Folded Kimbap Sandwiches (3 Ways)

Cut the kimchi into small, bite-sized pieces using scissors.

Shred the crab sticks by hand into a bowl.

Add Kewpie mayo to the shredded crab sticks and mix well to create the crab filling.

Julienne the carrot.

Slice the cucumber thinly.

Slice the skirt steak into thin strips.

In a bowl with the sliced steak, add soy sauce, mirin, sugar, minced garlic, sesame oil, and black pepper to marinate the beef.

Mix the beef and marinade thoroughly, cover, and set aside.

In a large bowl, season freshly cooked rice with sesame oil and kosher salt.

Mix the rice and seasoning well, then allow it to cool for about 10 minutes or until it's no longer steaming.

Stir-fry the marinated beef in a pan until fully cooked.

In a separate pan, sauté the chopped kimchi with sesame oil until fragrant.

Lay a piece of plastic wrap on a cutting board, then place a sheet of nori on top, shiny side down.

Spread a layer of seasoned rice onto one quadrant of the nori.

Layer lettuce, the crab filling, carrots, and cucumber over the rice.

Add another layer of rice on top of the fillings.

Fold the nori sheet quadrant by quadrant over the fillings to create a square packet.

Use the plastic wrap to wrap the kimbap tightly, shaping it into a firm square.

On a new sheet of nori, spread a layer of rice on one quadrant.

Layer lettuce, cooked beef bulgogi, carrots, and cucumber.

Top with another layer of rice, fold, and wrap tightly in plastic wrap.

On a new sheet of nori, spread a layer of rice on one quadrant.

Layer lettuce, sautéed kimchi, carrots, and cucumber.

Top with another layer of rice, fold, and wrap tightly in plastic wrap.

Carefully slice the wrapped kimbap sandwiches in half before serving.