Folded Kimbap Square (Four-Quadrant Seaweed Sandwich)

Method

1. Season the rice with the salt, sesame oil and sesame seeds using cutting strokes, then spread it out for 3 min to let the steam escape.

   Add in this stepWarm cooked short-grain rice 280 gSalt (for the rice) 3 pinchToasted sesame oil (for the rice) 1½ tspToasted sesame seeds 1 tsp

2. Squeeze the juice out of the kimchi and chop it finely. Heat the sesame oil in a 20 cm frying pan, add the kimchi and sugar and stir-fry over medium heat for 4 min until the moisture has cooked off and the edges are lightly caramelised. Set aside.

   Add in this stepWell-fermented kimchi 120 gSugar (for the kimchi) ½ tspToasted sesame oil (for the kimchi) 1 tsp

   medium heat

3. Slice the luncheon meat 5 mm thick, trimmed to a quarter of a seaweed sheet (about a 9 cm square). Add a little oil to the pan and fry over medium heat for 3 min per batch, in 1 batch(es), until golden on both sides.

   Add in this stepCanned processed luncheon meat 140 gCooking oil 1½ tsp

   medium heat

4. Crack the eggs into the pan two at a time, break the yolks with a spatula and spread them flat, then cook over medium-low heat for 2 min 30 sec per batch, in 2 batch(es). An evenly cooked egg won't ooze out when folded. Meanwhile, mix the mayonnaise and gochujang.

   Add in this stepEggs 4Mayonnaise 2 tbspGochujang (Korean chilli paste) 1 tsp

   medium-low heat

5. Lay a seaweed sheet on a board, rough side up. With scissors, make one cut from the middle of the bottom edge to the exact centre of the sheet. This creates four quarters you can fold.

   Add in this stepSeaweed sheets for kimbap 4

6. Spread about 70 g of rice thinly on the bottom-left quarter (left of the cut). Put lettuce and luncheon meat on the top-left, egg and cheese on the top-right, and kimchi with a drizzle of gochujang mayo on the bottom-right. Fold the rice quarter up, then fold right, then fold down to make a square.

   Add in this stepRomaine lettuce leaves 4Processed cheese slices (or thin cheddar slices) 4

7. Toast the folded squares in a dry pan over medium heat for 1 min per side, in 2 batch(es), until the cheese melts and the seaweed is crisp. Cut diagonally in half and plate cut side up.

   medium heat