Mini Kimbap – Even Making It for the First Time, It Came Out Prettier and Easier Than Expected

Steps

1. 1

   Beat 4 eggs with 0.5T fine salt. Coat a pan with cooking oil using a paper towel, then make thin egg crepes over low heat.

2. 2

   Julienne the carrot, heat 1T cooking oil in a pan, add the carrot and a pinch of salt, and stir-fry until cooked.

3. 3

   Slice the kimbap ham into bite-sized pieces and stir-fry in a pan with 1T cooking oil.

4. 4

   Mix 2T sesame oil and 0.5T seasoned salt into 400g cooked rice evenly.

5. 5

   Cut the seaweed in half, place rough side up, top with rice, ham, egg, and carrot, then roll it up tightly.