Kimchi Squash Gimbap

Ingredients : 

*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g

1. Cooked rice : 1bowl

2. Sesame oil : 1tablespoon

3. Roasted seaweed : 2sheets

4. Kimchi : 2leaves

5. Carrot : 50g

6. Squash : 1/2ea

7. Spam : 2slices (1cm thick)

8. Pickled radish for gimbap : 2strings

9. Egg : 1egg

10. Olive oil : 2tablespoons

How to Make it :

1. Wash the kimchi leaves through water lightly and keep the stem part of the kimchi and cut it half to use it. If you do not want your kimchi too spicy, run it through the water multiple times and squeeze it firmly to take the spicy water inside of the kimchi out.

2. Beat the egg well with a pinch of salt and cook it on a pan with the low heat. You want to try to keep with about 5cm width and later will cut it half in length to use.

3. Shred the carrot and add a pinch of salt and lightly cook it on a pan.

4. Shred the squash and add a pinch of salt and lightly cook it on a pan.

5. Cook the sliced spam on a pan and use the kitchen towl to get rid of the excess oils coming out from the spam.

6. Slightly run the pickled radish through the water and remove the excess water with the kitchen towl.

7. Mix the cooked rice with sesame oil.

8. Lay the roasted seaweed sheet and lay the rice over as a layer for about 2/3 of the seaweed sheet.

9. Put half of all the prepared ingredients from the step 1,2,3,4,5,6 on top of the rice. It is best if you lay a string of each ingredients.

10. Roll it together and if the roasted seaweed sheet pops on the side, you just add another sheet over to cover it and keep rolling and cut it to a bite size.

Tip :

1. If you are a vegetarian, exclude spam and eggs. You can add your preferred ingrediants to it.

2. If you are trying to lose weight, you only need to use half of the rice.