Kimbap (Korean Seaweed Rice Rolls) Recipe

Ingredients (16)

• 1 large (12-ounce; 340g) cucumber
• Sea or kosher salt
• 3 large eggs
• Vegetable oil, for greasing the pan
• 6 long strips ham for kimbap (each about 1/4 inch or less thick)
• 1 medium (8-ounce; 240g) carrot, julienned
• 3 sheets flat odeng fishcake, cut lengthwise into 1/4-inch strips
• 2 teaspoons (10ml) grain syrup or oligosaccharide syrup (sold as “oligodang” at the Korean markets)
• 1 teaspoon (5ml) soy sauce
• 1 whole danmuji (pickled radish) or 6 pre-cut long danmuji sticks for kimbap
• 6 long pieces Korean braised burdock root for kimbap
• 3 long strips of artificial crab meat (surimi in Japanese), cut in half lengthwise for a total of 6
• 3 cups cooked short-grain (sushi) rice, hot (see note)
• 1 1/2 tablespoons (22ml) sesame oil, plus more for brushing
• 1 1/2 tablespoons crushed roasted sesame seeds
• 6 square sheets gim (sold as nori in Japanese) for gimbap or sushi