kim bab (korean style roll)

4 cups bab (cooked rice)

4 sheets kim (seaweed sheet, nori)

2 eggs

1/2 carrot

4 long pieces dan moo ji (pickled yellow radish)

4 oz beef

8 heads spinach

2 imitation crab meats (6-7 inches length)

1/2 sheet square eo mook (fried fish paste)

beef marinade : 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp sesame oil, 1/4 tsp minced garlic, sesame seeds, pepper

dan chot mool : 1/2 tsp sugar, 1/2 tsp rice vinegar, 1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/4 tsp sesame seeds

eo mook yang nyeom : 1/2 tsp soy sauce, 1/2 tsp sugar, pepper

2 tbsp sesame oil

1 tbsp sesame seeds

Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Dan moo ji (pickled yellow radish) - julienne, mach to the kim(nori) length.
Beef - marinade for 5 minutes, saute in a pan.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
Imitation crab meats - cut in half, lengthwise.
Eo mook (fried fish paste) - cut into 1/2 inch width long strips.
Let boil eo mook yang nyeom for 20 seconds, cook eo mook on a high heat to absorb liquid completely, let cool.

On a bamboo stick roller, put kim(seaweed sheet).
Add rice 2/3 of kim.
Put each ingredients.
Roll carefully.
Spread sesame oil, sprinkle sesame seeds.
With sharp knife, slice 1/2 inch thick.