Ingredients

5 roasted sea laver sheets (nori in Japanese. close to letter size. 2 serving)
2 eggs
1 big carrot
yellow pickled radish (Dan mu ji,  if you don’t have it, use pickles of your choice)
1 cup of chopped kimchi (optional)
1/2 cup of ground beef
1 cucumber
cheese (optional)
salt
vinegar
sesame seeds
rice wine
ground black pepper
oil

Rice Seasoning for 2:
sesame seed oil salt sesame seeds soy sauce

You need a bamboo roll mat!

Method

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