For the Egg Roll
- 12 large eggs
- 2 red chili or 1/3 red bell pepper, seeded and finely chopped
- 4 to 5 green onions, finely chopped
- 1 small carrot, finely chopped
- 6 to 8 oz spam (recommend Korean brand) or any other lunch meat, finely chopped
- 1 tbsp mirin, optional
- 1 tsp salt
- pinch of black pepper
- cooking oil
For the Kimbap
- 3 cups freshly cooked warm rice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tsp sesame seeds
- 2 tsp sesame oil, plus more for later
- 4 full size sheets gim/nori (dried seaweed sheet)
- Combine all ingredients for egg roll and mix well with a pair of chopsticks or a whisk. Heat a large non-sick skillet over medium heat, drop about 1 tsp cooking oil and swipe it evenly on the skillet using a paper towel.
- Pour roughly 1/3 cup of egg mixture and swirl to spread evenly on the skillet. When they egg is cooked more than half way and settle, go ahead and start roll by lift up the end fares you and tuck over, rolling downwards highly using a spatula, chopstick or both. Push and place on a side that far from you and repeat twice more with the egg mixture. Make sure uncooked egg mixture is attached to the first batch of cooked egg mixture. Keep controlling the heat form medium to low as needed. Do 2 to 3 layers for each egg rolls. With this much egg mixture, you can make 4 egg rolls. (I made 3 in the video, but I recommend make 4) Turn off the heat and let it rest and finish cooking with the rest of the heat form the pan, for 1 to 2 minutes.
- Now, transfer the first egg roll to a bamboo roller (bamboo mat), and roll tightly (but gently not to break the egg roll) as round shape while it’s hot. Let it cool and meanwhile, repeat with the remaining egg mixture.
- In a mixing bowl, combine rice, salt, pepper, sesame seeds and sesame oil. Mix everything together with a spatula, as a cutting action. Cover with damp towel so it won’t dry out while we are rolling kimbap.
- Place a bamboo roller (wipe off grease from egg completely using paper towel before use) on a working surface and 1 sheet of gum/nori shiny side down, rough side up. Place a bit less then 3/4 cup of seasoned rice and spread evenly and only leave 1 to 1/2 inch that far from you. Make sure to dip your finger tips in a bit of water to prevent rice sticking to your fingers.
- Place egg roll right in the middle. Give a little pressure and roll a corner closest to you over egg roll and continue rolling until it’s closed. Now, wrap kimbap with the roller compels and give a light pressure to secure. Unroll the roller and pale kimbap seam side down on a plate. Repeat with rest of ingredients.
- When you are ready to slice, coat kimbap with generous amount of sesame oil all over along with your knife. This will prevent rice stick to your knife. Slice kimbap into 1/2 to 3/4-inch. Enjoy!