Kim bab

Korean Style Roll

ingredients

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

1
Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
2
Carrots - thin julienne, saute in a pan with salt. Dan moo ji (pickled yellow radish) - julienne, mach to the kim(nori) length.
3
Beef - marinade for 5 minutes, saute in a pan. Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil. Mix well.
4
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. Cool rice slightly. Add dan chot mool, mix well.
5
On a bamboo stick roller, put kim(seaweed sheet). Add rice 2/3 of kim.
6
Put each ingredients. Roll carefully.
7
Spread sesame oil, sprinkle sesame seeds. With sharp knife, slice 1/2 inch thick.