Ingredients

1. •1 Packet of nori sheets (Uncut, unflavored and not roasted)
   

2. •2 Cups white rice, cooked
   

3. •1/2 Cup kimchi, chopped
   

4. •1 Tablespoon kochu jang (Korean red pepper paste)
   

5. •1 Tablespoon sesame seed oil
   

6. •1 Teaspoon sesame seeds
   

7. •1 Teaspoon salt
   

8. •2 Eggs
   

9. •Salt and pepper to taste
   

10. •3 Stalks scallions, sliced
    

11. •2 Teaspoons vegetable oil
    

12. •1/4 Cup pickled ginger, julienned
    

13. •1/3 Cup pickled jalapenos, chopped
    

14. •1/3 Cup cilantro
    

15. •3 Leaves read leaf lettuce, shredded
    

16. •1 Avocado, cut into strips
    

Directions

Cook the rice according to package directions.

Let the rice cool a bit and transfer to a large mixing bowl.

Add kimchi, kochu jang, sesame see oil , sesame seeds, salt, and 1

stalk scallions. Gently fold the rice until all ingredients are combined.

Don’t over mix as it could make the rice mushy. Set aside.

In a small bowl, add the eggs, 2 stalks of scallions, salt and pepper. Whisk

until combined. Heat a skillet and add 1 teaspoon oil. Add half of the egg

mixture and cook for about 2 minutes. Do not overcook. Flip and repeat.

Add another tablespoon of oil and repeat. Cut the egg into strips.

Set side.

Putting It All Together

Spread the rice mixture on the nori. Layer one line of eggs, ginger, jalapenos, cilantro, lettuce and avocado. Roll kim bop and cut into bite-size pieces.

Rolling the Kim Bop (Kim Bap)

Rolling kim bop is the same as rolling sushi.

1. •In a bowl large enough to dunk your fingers fill it with warm water. Set the bowl next to your work station.
   

2. •Place a nori sheet, shiny side up, on top of the sushi rolling mat.
   

3. •Wet your fingers.
   

4. •Using your fingers, evenly spread about 1/2 cup of the rice mixture 3/4 way down the nori. Wet your fingers as necessary so that the rice doesn’t stick to them. 
   

5. •Layer eggs, lettuce, avocado, ginger, cilantro and jalapenos.
   

6. •Grab  the left and right edges of the mat with your thumb, index and middle fingers.
   

7. •Fold a 1/4-inch of the mat and nori over the top. Push down gently with your palm.
   

8. •Using the mat, slightly push down as you roll it away from you.
   

9. •Once the kim bop is rolled and the mat is still wrapped around the kim bop, gently squeeze it to make sure it’s sealed.
   

10. •Wet a sharp knife and cut the roll in half. Repeat until you get it to the size you want.
    

I usually cut it 1/4-inch thick to serve as hors d’oeuvres. If I’m eating it by myself, I don’t bother cutting it. I just grab the roll and start noshing.

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For easier rolling, buy a sushi rolling mat. They’re inexpensive ($2-$10) and make sushi rolling so much easier.