Seaweed Stem Kimbap

Wash the seaweed stems thoroughly and drain the water.

Julienne the carrot and cucumber, and blanch the spinach, then squeeze out excess water.

Beat the egg, make a thin omelet, and cut it into strips.

Season the rice with salt, sesame oil, and sesame seeds.

Place a sheet of gim (seaweed) on a bamboo mat and evenly spread rice over it.

Add the seaweed stems, carrot, cucumber, spinach, and egg strips on top of the rice.

Roll the kimbap tightly.

Cut into bite-sized pieces.