Not the most appetizing food picture (better one here)...this was my kimbap leftovers after being in the fridge overnight!
Kimbap is best eaten within a few hours of it being made; very best when eaten right after it's made with hot rice and a crisp seaweed sheet. I've been craving this a lot these days, but I always end up with leftovers...which are hard to save and eat the next day. Stick it in the fridge, and the rice gets hard; leave it out and the marinated veggies will start to turn.
Anyways, these delicious little things will never have to go to waste again thanks to this 'recipe,' courtesy of my big sister currently living in Korea.
1) Beat an egg in a bowl with some salt and pepper. Soak the kimbap one at a time in the egg mixture.
2) Lightly grease a pan and cook kimbap for a 1-2 minutes on each side. Depending on how much oil you put in you pan, you might have to roll the sides on the pan to cook evenly.
3) Rice has its integrity once again...and eggs are just good. Enjoy!