5 cups bap (cooked rice), 8 sheets kim (seaweed sheet, nori)
4 eggs, 1 carrot, 8 long pieces danmooji (pickled yellow radish)
9 heads spinach, 8 imitation crab meats (6-7 inches length)
2 sheet square eomook (fish cake) or 8 long pieces sausage.
vinegar sauce :
1 tsp sugar, 1 tsp rice vinegar, 1/2 tsp soy sauce, 2 tsp sesame oil, 1 tsp sesame seeds
fish cakes sauce:
1 tsp soy sauce, 1/2 tsp sugar, pepper, 2 tbsp sesame oil, 1 tbsp sesame seeds
Eggs - mix, add salt, make a pancake, slice 1/2 inch width.
Carrot - thin julienne, saute in a pan with salt.
Danmooji (pickled yellow radish) - julienne, mach to the kim (nori) length.
Spinach - Cut heads, blanch, add tiny bit of soy sauce, sugar, sesame oil.
Mix well.Imitation crab meats - cut in half, lengthwise.
Eomook (fried fish paste) - cut into 1/2 inch width long strips.
Boil eomook sauce, cook eomook to absorb liquid.
Sausage - mach to the kim (nori) length
Cool rice slightly.
Add vinegar sauce, mix well.