Bulldak Spicy Noodle Kimbap

Ingredients

• 1 package Buldak Spicy Chicken Ramen packet
• 2 sheets Dried seaweed (Gim) sheets
• 1 cup Steamed short-grain rice
• 1 tablespoon Sesame oil
• 2 pieces Mozzarella cheese sticks
• 2 strips Pickled yellow radish (Danmuji)
• 1 large Egg
• 1 teaspoon Toasted sesame seeds(optional)
• 2 strips Spam or ham
• 1 teaspoon Vegetable oil

Instructions

1. 1

   Boil the Buldak noodles in water for 4 minutes, then drain almost all the water, leaving about 2 tablespoons.

2. 2

   Add the spicy sauce packet to the noodles and stir-fry over medium heat for 30 seconds until the sauce coats the noodles thickly.

3. 3

   Whisk the egg and fry it into a thin omelet, then slice it into long, thin strips.

4. 4

   Season the steamed rice with sesame oil and a pinch of salt, mixing gently so the grains don't mash.

5. 5

   Place a sheet of seaweed on a bamboo rolling mat and spread a very thin layer of rice over two-thirds of the sheet.

6. 6

   Lay the spicy noodles across the center of the rice, then top with the cheese sticks, egg strips, ham, and pickled radish.

7. 7

   Roll the kimbap tightly using the bamboo mat, applying firm pressure to ensure the noodles and cheese are compressed.

8. 8

   Brush the outside of the roll with a little sesame oil, then slice into bite-sized rounds using a very sharp, slightly wet knife.