Step 1

**1. Prepare the fillings:**
– **Egg Garnish:** Crack 4 eggs into a bowl, add 1 tablespoon of mirin (rice wine) to eliminate any eggy smell, and mix well. Pour this mixture into a lightly oiled pan over very low heat. Cook slowly until the top is about halfway set and looks slightly fluffy. Carefully flip and cook the other side until fully done. Once cooled slightly, cut into long, thin strips. (While the egg is cooking, you can prepare the other ingredients.)
– **Stir-fried Fish Cakes:** Slice 1 bag of square fish cakes into thin strips. Heat 1 tablespoon of cooking oil in a pan and stir-fry the fish cake strips. Add 1 tablespoon of water and continue stir-frying until tender. (No seasoning is added at this stage.)
– **Imitation Crab Sticks:** Cut each imitation crab stick in half lengthwise, then cut each half in half again, creating 10 long, thin pieces.
– **Pickled Radish:** Squeeze out any excess liquid from the pickled radish.
– **Pan-fried Ham:** Sear the kimbap ham slices without cutting them first, until golden brown. Let them cool slightly, then cut into long strips suitable for kimbap.

Step 2

**2. Prepare Radish Greens Kimchi and Braised Burdock Root:**
– **Radish Greens Kimchi:** Take about two handfuls of your prepared radish greens kimchi and squeeze out excess moisture firmly. (Do not rinse the kimchi.)
– **Braised Burdock Root:** I use store-bought braised burdock root, which I buy in bulk, portion, and freeze. When making kimbap, I take out one portion at a time. (If making your own, braise burdock root with soy sauce, sugar, and syrup until tender and not too salty.)

Step 3

**3. Season the Rice:**
– You can use freshly cooked rice, leftover refrigerated rice, or instant rice. Two 210g instant rice packs are sufficient for 3 kimbap rolls. Since we are adding kimchi, we don’t season the rice separately. Instead, we mix in 1 tablespoon of sesame oil for flavor and moisture. Mix gently to avoid mashing the rice grains.

Step 4

**4. Layer the Fillings:**
– Place a sheet of kimbap seaweed with the rough side facing up. Spread the seasoned rice thinly over about two-thirds of the seaweed, leaving the top edge bare. Spreading the rice thinly allows you to add plenty of filling.

Step 5

**5. Generously Add Fillings and Radish Greens:**
– On top of the rice, neatly arrange the egg garnish, ham, imitation crab sticks, stir-fried fish cakes, pickled radish, and braised burdock root. Then, add a generous amount of the squeezed radish greens kimchi. (If your radish greens kimchi is very salty, reduce the amount or rinse it lightly to adjust the saltiness.)

Step 6

**6. Roll the Kimbap:**
– Gently press down on the fillings with your fingers to secure them. Lift the edge of the seaweed closest to you and roll it tightly forward, tucking the fillings in as you go. Moisten the top edge of the seaweed with a little water or a few grains of rice to help it seal. Repeat this process to roll a total of 3 kimbap rolls for 3 servings. Lightly brush the top of the finished kimbap rolls with sesame oil for a glossy finish.

Step 7

**7. Slice and Enjoy:**
– Slice the kimbap into bite-sized pieces and arrange them on a plate. Since my family prefers less salt, I didn’t season the fillings or rice separately. However, if you enjoy a saltier taste, feel free to adjust the seasoning.

**☆ For Added Flavor:**
– **Egg Garnish:** Mix about 1/3 teaspoon of salt into the egg mixture before cooking.
– **Stir-fried Fish Cakes:** Add about 1/2 teaspoon of soy sauce or oyster sauce when stir-frying.
– **Rice:** For 3 servings, add 1-2 pinches of salt (like seasoned salt) to the rice.

It’s best to start with minimal seasoning and add more to taste. Even if you substitute other ingredients, the radish greens kimchi will provide a delicious flavor. Adding a slice of cheese to each roll is also a delightful variation. Try making this special kimbap with refreshing, spicy, and sweet radish greens kimchi – you won’t regret it!