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Asian Dad Banchan series: kimbap with Spam!

Kimbap (김밥) (Note: use banchan from previous post) 1 can of Spam - cut into 1/2 in strips Danmuji (pickled daikon radish) - you can find ones already cut up into strips 3 eggs - beaten Eomuk (fishcake) - flat sheets cut up into 1/2 in strips 3 cups of cooked rice Nori (roasted seaweed sheets) 2 garlic cloves - minced 2 green onions - diced Sesame oil 1 tbsp soy sauce 1 tsp rice wine vinegar Neutral oil Salt Pepper In a bowl, add cooked rice and mix with 1/2 tsp salt, pepper, rice wine vinegar, and 1 tsp sesame oil. Add 1/4 tsp salt to beaten eggs, then add oil to pan over medium heat and cook in two batches, flipping once browning has started. The egg sheets should be thin. Remove from pan and slice into 1/2 in strips. Add spam to the same pan and cook until browned. Remove from pan. Add oil to the same pan and cook eomuk with garlic, green onion, and soy sauce. After 2 minutes, add 1 tbsp of water and stir until water is absorbed and fishcake become tender. Remove from pan. Place 1 sheet of nori onto a kimbap rolling mat. Spoon on enough rice (about 1 1/2 cups) to lay on a thin layer covering 2/3 of the sheet. Also stick on a thin line of rice on the top portion of the nori to act as a glue to keep the roll together. Add each banchan in a single row across the rice. Hold up the bottom of the rolling mat and drape over the rice, just enough to cover the banchan, placing hands on top of the rolled mat and squeeze to form a portion of the roll. Then roll up the rest of the mat over the nori and squeeze across the roll to secure the shape. Unravel the kimbap from the mat and spread 1/2 tsp of sesame oil across the roll. Slice to desired thickness. #kimbap #asiandadtries #banchan #spam#koreafood #recipes #김밥 #밥상 #반찬 #집밥