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.

Turn off the heat then set is aside and let it cool. Once the rolled egg is cooled, cut it lengthwise into 5 strips.

In the same pan, heat oil over medium heat then cook julienned carrot with salt until tender and turns vibrant. Set aside.

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.

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.

Transfer it to a mixing bowl then season the spinach with salt and sesame oil. Set aside.

Place rice in a mixing bowl, season it with salt and sesame oil. Mix well and set aside.

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.

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.

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!