Prepare the rice:

Cup of Yum
1. Add washed rice to rice cooker.
2. Cover with enough water.
3. Cook the rice accordingly.
4. Once rice is cooked and still warm, drizzle in sesame oil, salt and black pepper.
5. Fluff the rice and divide into 10 equal portions. Set aside.

Prepare the egg:

1. Beat eggs, sugar and water together in a bowl.
2. Pour into a small baking pan lined with parchment paper.
3. Bake at 350°F/177°C for 15-17 minutes, until set.
4. Remove from oven and let cool.
5. Cut egg into long strips. Set aside.

Assemble:

1. Place gimbap/sushi rolling mat on a work surface.
2. Add 1 full sized sheet of seaweed, shiny side down on the mat.
3. Thinly spread 1 portion of cooked rice over the surface of the seaweed, leaving about a 1" border on the top edge.
4. Place a half sheet of seaweed over the rice, offset by 1" from the bottom of the rice.
5. Add perilla leaves, and in fillings: 1 radish, 2 burdock, 1 strip of egg, carrot, cucumber, and spicy pork.
6. Do not overfill.
7. Firmly wrap and roll the seaweed. When wrapping, ensure the rice on the bottom of the seaweed can touch the rice on the top.
8. Use the bamboo mat to shape, using a little firm pressure. If the rice doesn't touch, that means it was overfilled.
9. If the seaweed does not close fully, moisten your finger with a little water on the edge and seal it.
10. Lightly brush the surface of the seaweed roll with sesame oil.
11. Use a sharp serrated knife to cut ⅓ inch pieces, about 10 pieces in total per roll.
12. Place onto a serving plate.
13. Garnish with sesame seeds if you desire.
14. Repeat with the remaining ingredients.