Fry eggs into a thin omelette. This square pan is perfect!
Also cut cucumbers into long strips. (No need to cook these.)
Here we actually used turkey sausage, cut into long strips and browned. Koreans use imitation crab, ham, or sweet marinated ground beef. The ground beef is really our favorite, but takes a lot of prep time.
And, of course, you need the kim (seaweed) and the bab (rice)! A friend taught me to season the rice with a bit of salt, sugar, vinegar and sesame oil. I think she is a genious! Once you've got everything prepared, put it all out on the table and get down to it!
Spread a thin layer of rice onto a sheet of seaweed. Add all the fixin's.
I don't know what this tool is called, but you'll need it to help you roll the kimbab.Once it's rolled tightly, it's ready to be sliced to eat immediately or wrapped (not refrigerated!) to be cut later.
We like them thinly sliced and Choonghwan thinks the ends, although ugly, are the best part!