Folded Kimbap (Kimbap Sandwich) 2 Ways!

How to make Spam Kimchi Kimbap

1. Heat up instant rice in microwave per instruction. Once heated, scatter the rice on a plate to help it cool. You want the rice to be just lukewarm (shouldn't feel hot when you touch) for best results. If rice is too hot then your gim will shrivel up fast and become quite chewy.
2. Optionally, you can season rice - 1 haetban with some rice vinegar (1/4 tsp) sugar (sprinkle), salt (sprinkle) or use a store bought Shushinoko (sushi vinegar powder) if you want to make it even easier.
3. Cut spam into thin slices (about 1/4 in).
4. Chop cabbage kimchi. Season it with a swirl of sesame oil and a sprinkling of sugar.
5. Heat a frying pan on medium heat. Add a swirl of vegetable oil on the pan and crack open the eggs and fry them. You can cook the eggs in the way you like it - over easy, over medium or over hard. Remove egg from frying pan when done and let it cool.
6. Cook spam and kimchi in the same frying pan if you have room - each to one side. Cook spam until it's brown on both sides. Saute kimchi until it's slightly browned. Remove from pan and let them cool.
7. Cut each sheet of Gim by folding it into quarters then unfolding, then cutting one longer fold. See image.

How to Assemble

1. Once stuffing ingredients and rice are all cooled, start assembling. Spread rice in 2 of the right squares. This will become the outside 2 layers.
2. Add kimchi on top of the rice in the bottom left corner.
3. In the left bottom corner, add egg. In the left top corner, add spam.
4. Now start folding each square over - starting from the left bottom in a counter clockwise fashion. See pic.

How to make Tuna Mayo Folded Kimbap

1. Heat up instant rice in the microwave per instruction. Once heated, scatter the rice on a plate to help it cool. You want the rice to be just lukewarm (shouldn't feel hot when you touch) for best results. If rice is too hot then your gim will shrivel up fast.
2. Optionally, you can season rice - about 1/4 tsp rice vinegar, sugar (sprinkle), salt (sprinkle) for 1 haetban. Or use a store-bought Shushinoko (sushi vinegar powder) for easier prep.
3. Drain Tuna and put it in a small bowl, add mayonnaise and mix.
4. Cut the cucumber into the length of the Gim and then using a peeler peel several pieces. Alternatively, you can cut into just thin round slices but this will easily fall out when you try to eat it. If using Ssam Mu (Pickled radish for Ssam) from a package, drain so it's not too wet. If using Danmuji (pickled yellow radish), just slice them thin either as round or longer rectangular slices.
5. Rinse Perilla leaves and let them dry.

How to Assemble

1. Once ingredients are all cooled, start assembling the Kimbap. In the right bottom corner, spread rice (about 3 Tbsp).
2. In the left bottom corner, lay out Perilla leaf then top with Tuna. I do this so the tuna doesn't make the gim too wet.
3. In the top left corner, add cheese then top with cucumbers, then ssam mu (pickled radish) or Danmuji.
4. In the top right corner, spread rice again (about 3 Tbsp)Now start folding each square over - starting from the left bottom in a counterclockwise fashion. See video.