Kimbap

Wash, peel and cut the carrot into matchsticks. Warm a small skillet on medium-high, add some vegetable oil, and lightly cook the carrots. Remove from skillet and set aside. Wash the cucumber and slice it into long, thick strips.

Heat the pan again over medium-high heat, add a dash of vegetable oil and cook the JUST Egg Folded for about 5 minutes, flipping halfway through. Transfer to a cutting board and cut into thick slices.

Put the cooked rice into a mixing bowl, add another ½ tablespoon of the sesame oil, a pinch of salt and a pinch of sesame seeds. Mix well.

Prepare a bamboo roller mat and place 1 sheet of dried seaweed on it, shiny side down. Spoon ⅔ cup of the seasoned rice onto it and gently spread it out to cover the seaweed, leaving a 5 cm (2 inch) border on the top. Arrange some cooked carrots and spinach, one slice of cucumber, one strip of pickled radish and 3 strips of pickled burdock root on the rice. Then top with sliced JUST Egg Folded. Once all filling ingredients are added in, brush some sesame oil or water over the empty gap left at the top of the seaweed, carefully roll and apply light pressure to seal.

Cut the rolls into bite-sized pieces with a sharp knife. Wipe the knife between cuts with a wet cloth to remove any stickiness. Enjoy immediately or pack for a snack.