This Man's Cook Wasabi Mayo Spam Kimbap

• 6 sheets kim for kimbap
• 1 can spam 340g
• 3 cheese sticks
• 1 cucumber
• 1 carrot
• 6 strips pickled radish
• 4 eggs
• 12 lettuce leaves
• 4 bowls rice
• 100g mayonnaise
• 20g wasabi
• 0.5 tablespoon sugar
• 1 tablespoon vinegar
• 2 tablespoons sesame oil
• 0.5 teaspoon seasoned salt
• a little vegetable oil
• a little salt
• adequate amount of pickled radish broth

Recipe 🍳

Cooking tips 💡

• Remove the seeds from the cucumber and soak it in pickled radish broth for about 30 minutes—this prevents excess moisture while infusing a tangy-sweet flavor, making the kimbap much more delicious.
• To avoid soggy or messy kimbap, do not let the sauce touch the rice or seaweed directly—use wide lettuce leaves as a barrier to keep everything neat.
• Slice the egg omelet only after it has cooled slightly; if sliced immediately after cooking, it will crumble easily and result in uneven cuts.
• Adjust the wasabi amount to taste, but for the ideal balance of sharpness and smoothness, mix mayonnaise and wasabi in a 5:1 ratio.