Here are the ingredients you need for my family's kimbap with some minor changes. Makes 8 rolls:
4 hot dogs, pan fried after cut, or boiled
3 eggs beaten, then fried into a large circle
1 layer of fish cake (pan fried and cut into long slices)
8 slices of daikon (comes pre packaged in long slices, or you can slice them yourself)
1 cup of kimchi (chopped and washed)
6 cups of rice ( I miss brown and white)
8 sheets of kim (seaweed)
|eggs, hot dog, and fish cake, cut into long slices|
|i wash the kimchi and slice it so that my son can eat it without the kimbap being too spicy|
I place the kim on a flat surface and using my hands covered with plastic kitchen gloves, I spread about 3/4 cup of rice onto the kim, leaving about 1/2 border of kim without rice on it. A bamboo rolling mat is helpful to put under the kim, but I don't have time for that, so I just make do and roll the kimbap myself.
Next, leave about an inch space at the bottom and start piling your ingredients on top of and next to each other. See the picture below for a better idea.
You could make it look prettier than I did, but whenever I make this, I'm working as fast as I can and presentation is not an issue, even if I know I'm going to blog about it. :P
Start rolling slowly. I don't have any pictures of rolling, but this blog does a much better job of explaining and providing visuals, so take a look for some technical pointers. I just make sure that after each roll, I gently "massage" the kimbap to make sure it's keeping it's shape and that it's tight and packed.
Afterwards, you can just eat it as a whole, or I like to slice the roll up, which makes it easier for Jonah to eat.