Cabbage Kimbap

Shred the cabbage, blanch it briefly in boiling water, and squeeze out the moisture.

Cut the carrot, cucumber, and pickled radish into long strips.

Beat the eggs with a little salt, make a soft egg sheet, and slice it into long pieces.

Mix cooked rice with salt, sesame oil, and sesame seeds evenly.

Place the seaweed on a sushi mat and spread a thin layer of rice.

Add cabbage, carrot, cucumber, pickled radish, and egg on top of the rice.

Roll up the ingredients tightly with the seaweed.

Cut into bite-sized pieces.