Easy & Simple Pork Belly Kimbap

First season hot cooked rice with sesame oil and salt. Mix well with a rice paddle. Set aside and keep covered so it stays moist and warm.

Heat 2 tsp of vegetable oil in a large pan on medium heat. Pour beaten eggs into the hot pan and swirl the eggs around the pan into a thin pancake. Flip the egg pancake over to cook through on the other side until golden. Transfer to a cutting board and slice egg pancake into 3/4-inch wide strips. Set aside.

Next reduce to low-medium heat, add 1 tsp sesame oil and carrot matchsticks. Cook until they're softened, 1-2 minutes. Remove and set aside on a large plate.

Next in the same pan set over medium heat, add 1 tsp sesame oil and add baby spinach. Cook until softened and dark green. Remove and set aside.

On medium heat, cook your pork belly until it's no longer pink and some of the fat has rendered off, about 4-5 minutes. Remove and place the pork belly strips on a plate lined with paper towel to soak up excess grease.

On a clean working surface, lay out a sheet of gim or nori in a horizontal position (optional: if you have a bamboo mat, rest the gim or nori on the mat). Spread about 3/4 cup of seasoned rice on your sheet leaving a 1-inch border at the end of the sheet.

Place two perilla leaves in the middle of the rice, followed by two strips of the cooked egg and one strip of pork belly. Use a knife and spread 1 tbsp of ssamjang paste over your pork belly. Then layer with sautéed carrots, spinach and a strip of pickled daikon.

With the end closest to you, begin rolling the kimbap keeping the filling ingredients inside the roll, until you reach the very end. Let the roll sit on the empty border so the heat seals the flap onto the roll.

Evenly brush enough sesame oil all over the kimbap and garnish with sesame seeds.

With an oiled sharp knife, slice the kimbap into 1/2-inch thick pieces and enjoy! Repeat this process to create three more rolls.