Kimbap : )

I remember helping my mom making these when I was young.  This is the first time that I try to make these by myself.  In Korea, when kids go on a picnic or a field trip at school, mothers usually make these for their kids.  Many people think that Kimbap is like a Sushi roll.  It may look like it, but it does not contain raw fish like sushi does.  You can put any vegetables as you wish. 

I am not really good at explaining, so here is the instruction that I got from koreanfood.about.com. (I am sorry that I do not have a bamboo roller to show you in the picture.)  I left some comments to help you. :  )

1. When rice is almost cooled, mix with sesame oil and salt. (Rice needs to be sticky.  When you cook rice, put a little less water than a usual amount.-Nurie)
   
2. Stir fry carrots briefly with a dash of salt.
   
3. Saute spinach with a dash of salt. (You can use cucumbers instead and stir fry them.-Nurie)
   
4. Whisk eggs until evenly yellow and fry into flat omelet. Cut cooked egg into long strips.
   
5. Cook bulgogi according to recipe directions. (I fried spam ham and cut into long strips. - Nurie)
   
6. Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.
   
7. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
   
8. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.
   
9. Lay the other fillings down on top.
   
10. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
    
11. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
    
12. Spread a tiny dab of water along the top seam to hold the roll together.
    
13. Set aside and continue with other seaweed sheets.
    
14. Cut each roll into 7-8 pieces.