“I remember always packing kimbap when I went on field trips, when I had to prepare school lunches, and sometimes I would have it as a snack for whenever I got hungry!”
Drain the danmuji and arrange on a large plate or platter .
In a small bowl, beat the eggs with ⅛ teaspoon of the salt. In a medium nonstick skillet over medium-low heat, warm ¼ teaspoon of the canola oil. Pour in the egg mixture. Rotate the pan so that the egg mixture is thinly spread out. Cook, without touching, until the bottom of the egg is cooked through, about 3 minutes. Cover the pan and remove from the heat. This will let the residual heat cook the other side of the egg. Once cooked, place the egg onto a cutting board.
In the same skillet over medium heat, cook the kimchi, sugar, and ¼ teaspoon of the sesame oil, stirring, for about 3 minutes, until the kimchi becomes somewhat wilted and translucent. Transfer to the plate. Place a bamboo mat shiny side down; arrange a sheet of nori rough side up on the mat with the longest side facing you. Pour about 1 cup of rice onto the nori and spread out, leaving a quarter of the top of the long side empty. Place a couple pieces of rice on the very top of the nori so that later, when you roll the kimbap, it stays together.
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