Cook rice according to package directions for sushi rice. If the package doesn’t have the instructions, bring 2 cups water to a boil and stir in 1 ½ cup of the dry short grain rice. Simmer on low, covered for 5-7 minutes, then let rest, covered for an additional 3-5 minutes. Rice should be plump and fluffed with fork.

Cut the rice wine vinegar and sugar into the rice, then set aside to cool.

Meanwhile, crack 2 eggs into a lightly oiled pan and cook them as one big layer for 2-3 minutes. Cook until the edges and top have just set and are firm. Sprinkle with salt and pepper if desired and flip to cook the other side for an additional 1-2 minutes. When done, set aside to cool.

Prepare the veggies, spam and egg sheet by slicing thin even strips to fill the rolls.

Place the dried seaweed sheet on a bamboo mat. With wet hands spread the prepared rice on the bottom ⅔ of the dried seaweed sheet, making sure to keep the layer thin and even. Wet hands will prevent the rice from sticking to your hands.

Top the bottom ⅓ of the sheet with fillings. Keep the fillings even to prevent lumps and try not to overfill.

To roll the Kim Bap, gently fold the filling side over, rolling it to the top with the mat. Apply firm and even pressure, until reaches the end. To close, gently pat water along the seam and finish rolling it up.

Lightly coat the roll in sesame oil and cut into even slices.

Serve with pickled radish and soy sauce if desired.