Directions

To Cook

1. Mix rice with 2 tbsp sesame oil and ½ tsp salt in a bowl and set aside.
2. Pour 1 tbsp oil to a heated pan and pour in eggs to make a thin omelette over medium heat. Remove and let cool. Cut into thin strips and set aside.
3. Pour ½-1 tbsp oil to a heated pan and quickly sauté carrots for about 30 seconds. Season with salt and set aside.
4. Saute the zucchini with minced garlic and ½ tbsp sesame oil. Remove and set aside.
5. Place a sushi mat on a board and lay a sheet of nori on top. Spread ⅓–½ cup of rice over about two-thirds of the nori. Arrange the bulgogi, burdock, carrot, zucchini, egg and pickled radish in horizontal rows close together.
6. Roll the nori firmly using the sushi mat to form a cylinder. Gently squeeze the roll inside the mat to keep the kimbap compact.
7. Repeat with the remaining ingredients until you have a desired number of kimbap rolls. Cut kimbap into bite sized pieces, usually 8-10. Garnish with sesame seeds.