Ingredients:

• 5 roasted seaweed sheets
• 2 eggs
• 1 big Carrot
• yellow pickled radish (or pickle of your choice)
• 1 cup of chopped kimchi (optional)
• 1/2 cup of ground Beef
• 1 Cucumber
• cheese (optional)
• salt
• Vinegar (according to requirement)
• sesame seeds
• 1/2 tsp Rice wine
• ground black pepper
• oil
• Rice Seasoning:
• Sesame seed oil
• salt
• sesame seeds
• soy sauce

Method:

1. Cook rice with less water than usual.
2. Whip eggs well with salt and black pepper.
3. Fry on a thick skillet.
4. Take it out, and cut into long strips (1/3 inch thick).
5. Cut carrot and cucumber into thin strips.
6. Cook carrot strips on a skillet with oil.
7. Soak cucumber in salt and vinegar water for 20 minutes. (If you don’t have the time, cook cucumber like carrot.)
8. Add 1/2 tsp of soy sauce, ground black pepper, sugar, 1 tsp of rice wine, sesame seeds to chopped kimchi and mix.
9. Stir ground beef on a skillet over high heat with salt, black pepper, 1/2 tbsp of rice wine and sesame seeds until cooked and dried.
10. Cut cheese and yellow pickled radish into thin strips.
11. Add rice seasoning in rice and mix.
12. Leave it at room temperature until warm.
13. Place a sheet of seaweed over a bamboo mat.
14. Spread rice (thinly, but covering well) up to 2/3 of the sea weed(Leave 1/3 of the space)
15. Place strips (carrot, cucumber, egg, yellow pickled radish) in the middle of the spread rice, and place other things within 1/3 of the length of weed.
16. Roll seaweed with the mat firmly.
17. If seaweed edge is not sticking on the surface, apply water lightly to the edges.
18. With a sharp knife, cut roll into 1/2 inch thick pieces. (If you don’t have a sharp knife, cut into a lemon or lime every time you cut the pieces – this helps blade stay clean and adds flavor.)

Recipe courtesy of Julia Cook