A trendy roll filled with spicy stir-fried ramen noodles and melted cheese.
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Boil the Buldak noodles in water for 4 minutes, then drain almost all the water, leaving about 2 tablespoons.
Add the spicy sauce packet to the noodles and stir-fry over medium heat for 30 seconds until the sauce coats the noodles thickly.
Whisk the egg and fry it into a thin omelet, then slice it into long, thin strips.
Season the steamed rice with sesame oil and a pinch of salt, mixing gently so the grains don't mash.
Place a sheet of seaweed on a bamboo rolling mat and spread a very thin layer of rice over two-thirds of the sheet.
Lay the spicy noodles across the center of the rice, then top with the cheese sticks, egg strips, ham, and pickled radish.
Roll the kimbap tightly using the bamboo mat, applying firm pressure to ensure the noodles and cheese are compressed.
Brush the outside of the roll with a little sesame oil, then slice into bite-sized rounds using a very sharp, slightly wet knife.
