Super Easy Folded Kimbap

Slice cucumber, carrot, and pickled radish into thin pieces, roughly the size of a quarter of the seaweed sheet.

Pan-fry fish cakes with a little cooking oil, soy sauce, sesame oil, and chili flakes for flavor.

Slice and pan-fry Spam until golden brown.

Cook a thin egg omelet and cut it into squares.

Chop kimchi and fry it with cooking oil. If it's too sour, add a little sugar. Fry until all the kimchi juice has evaporated.

Drain the oil from a can of tuna and mix it with mayonnaise.

Shred imitation crab meat and mix it with mayonnaise.

In a bowl of cooked rice, add sesame oil and mix well to prevent sticking and add flavor.

Prepare a sheet of seaweed by cutting a slit to the center. Place rice on the bottom left, fried egg on the bottom right, fried kimchi on the top right, and a slice of spam on the top left.

On a prepared seaweed sheet, place rice on the bottom left, perilla leaves and cucumber on the bottom right, tuna mayo on the top right, and a slice of cheese on the top left.

On a prepared seaweed sheet, place rice on the bottom left, pickled radish on the bottom right, imitation crab mayo on the top right, and a mix of shredded cabbage, cucumber, and carrot on the top left.

To fold, start with the bottom right quadrant and fold it up over the top right. Then, fold that section to the left over the top left quadrant. Finally, fold the entire top half down over the bottom left quadrant to create a square.

For storing or easy handling, you can wrap the kimbap in plastic wrap. Optionally, brush with sesame oil and sprinkle with sesame seeds before wrapping.

Cut the folded kimbap in half diagonally or straight across to serve.