Spam Kimbap is what you need! A delicious Korean-style sushi roll filled with warm rice, spam meat, spinach, yellow pickled radish, egg, and carrots. Kimbap is great for picnic day, a kid lunch box, a fantastic game-day snack, and as a grab-and-go meal any time of the day! A traditional kimbap roll contains fish cake, crab sticks, perilla leaves, pickled daikon, pickled burdock, seasoned spinach, and carrots wrapped in gim. Nowadays, some people even like to put cheese in their kimbap! Also, because kimbap is a very convenient and easily portable food, it is often taken as a packed meal for picnics or for lunch, another similarity to sandwiches. It’s one of Korea’s soul foods
Egg 1. In a bowl, beat egg and salt. Heat oil in a non-stick pan over medium heat, pour half of the beaten egg then cook until 70-80% set, fold the egg from one side, about 2 inch until half way, pull the egg then pour the rest of the egg mixture where the egg is not folded. Repeat the process until all the egg is rolled up. 2. Turn off the heat then set is aside and let it cool. Once the rolled egg is cooled, cut it lengthwise into 5 strips.
Spam 1. Cut spam into 10 thick strips. In the same pan over medium-high heat, pan fry the spam until both side turns golden brown. Set aside and let it cool. Spinach 1. Boil water in a pot/pan over medium heat. Once the water is boiling, blanch the spinach until the leave turns vibrant green. Strain immediately. 2. Transfer it to a mixing bowl then season the spinach with salt and sesame oil. Set aside.
Carrot 1. In the same pan, heat oil over medium heat then cook julienned carrot with salt until tender and turns vibrant. Set aside.
Assemble Kimbap 1. Lay gim on the sushi roll mat, spread seasoned rice into a thin layer on top of the gim and leave about 1 inch empty at the end. 2. Place a strip of egg at the center, followed by a strip of spam at the side of the egg and top it with carrot and spinach, and a strip of pickel radish at the side of the spam. 3. Roll kimbap tightly and tucking all the ingredients until the end. Brush top of the kimbap with sesame oil and slice kimbap with a sharp knife. Garnish with sesame seeds before serving. Enjoy!