Kimbop from Korean Home Cooking: Classic and Modern Recipes by Sohui Kim

Ingredients

• Sesame oil, for brushing
• ½ pound (225 g) crab stick (imitation crab), halved lengthwise
• 4 large eggs, beaten
• 1 teaspoon grapeseed or olive oil
• 1 bunch spinach or watercress
• 5 sheets roasted seaweed
• 2 tablespoons rice wine vinegar
• ½ pound (225 g) yellow pickled radish (see Note), cut into long sticks
• 1 carrot, cut into ½-inch (12 mm) wide strips
• Kosher salt
• 4 cups (368 g) cooked sushi or short-grain rice, still hot