Korean Kimbap

Peel and julienne the carrot.

Cut the cucumber into long, thin strips.

Prepare the pickled radish and braised burdock root by slicing them into strips if they aren't already.

Separate the crab sticks into smaller pieces.

Slice the Spam into long strips.

Crack and whisk the eggs in a bowl.

Cook the whisked eggs into a thin omelet in a pan. Once cooked, remove it and slice it into long strips.

In a pan, sauté the spinach until it wilts.

Sauté the julienned carrots until slightly tender.

Pan-fry the Spam strips and crab sticks until lightly browned.

Place a sheet of seaweed on a bamboo mat, with the rough side facing up.

Spread a thin, even layer of cooked rice over about two-thirds of the seaweed, leaving the top portion empty.

Layer all the prepared fillings horizontally across the center of the rice.

Using the bamboo mat, carefully roll the kimbap from the bottom up, tucking in the fillings tightly.

Brush the outside of the finished kimbap roll with sesame oil.

Using a sharp knife, slice the roll into bite-sized pieces.

Arrange the kimbap on a plate, garnish with toasted sesame seeds, and serve.