Heat 1 tablespoon of canola oil in a 12-inch saute pan over medium-high heat. When the oil shimmers, pour in the beaten eggs in an even layer. Let the eggs cook just until firm. Season with salt and pepper. Remove to a cutting board and allow to cool completely. Cut into thin strips, set aside on a plate.

Place the pan back on medium-high heat. Add spinach and saute until the leaves are bright green and wilted. Season with 2 teaspoons of sesame oil, 1 teaspoon of sesame seeds, salt and pepper. Remove to a plate.

Pour 1 tablespoon canola oil into the pan over medium-high heat. Add tofu strips and saute until the sides begin to get a golden color and obtain a crisp texture. Season with salt and pepper. Remove to a plate.

Add mushrooms to the hot pan and saute until they get soften and turn a deep golden brown. Stir in soy sauce and 1 teaspoon of sesame oil, season with salt and pepper. Remove to a plate.

Add 1 tablespoon of canola oil to the pan then the carrots. Saute until the carrot just begin to soften and turn bright orange. Season with salt and pepper. Remove to a plate.

Divide the rice evenly among the 8 sheets of nori. Smooth the rice in an even layer onto the nori sheet along the widest edge. Sprinkle the remaining sesame seeds over the top of each sheet.

Divide egg strips, daikon strips, mushrooms, tofu, carrots, spinach evenly between the sheets of nori. Place them like logs on a fire along the length of the nori.

Carefully roll up the nori making sure to squeeze gently on the rice and vegetables to ensure a tight roll. Brush the kimbap with the remaining sesame oil. Cut into ½-inch slices and enjoy!

Korean Fried Chicken

Ingredients

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