Kimbap Recipe

1 bunch spinach, lightly steamed
1 carrots, coarsely grated
6 daikon pickle spears
1/4 pound beef steak, cut into thin strips and lightly stir-fried
1 egg omelet, cooled and cut into thin strips
3 cups cooked short grain rice
1 tablespoon sesame oil
6 nori wrappers

Prepare all filling ingredients (steamed spinach, grated carrot, daikon pickles, stir-fried beef, egg omelet, and cooked rice)
Combine the rice with sesame oil and stir to thoroughly blend. Place one seaweed sheet on a bamboo mat and spread rice on the lower half of the sheet. Divide filling ingredients into 6 equal portions. Place one portion of steamed spinach, grated carrot, daikon pickle, stir-fried beef, and egg omelet strips on top of the rice. Roll the nori wrapper around the filling, squeeze gently with the bamboo mat and moisten the upper edge with a little water to seal the wrapper. Repeat with remaining nori wrappers. Cut each roll into 6 equal pieces. Makes 36 pieces.