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Spam and Perilla Kimbap

By Eric Kim
Spam and perilla kimbap ready to roll.
Photo by Jenny Huang

Kimbap isn’t hard to make, but it does require a little math. Luckily, I’ve done all of it for you: One of the most satisfying things in life, you’ll find, too, is using up every last bit of the filling and rice and ending up with four perfect rolls. These are wonderful in a packed lunch or even at a picnic, not least because they travel beautifully. Be sure to get the unsalted, unroasted gim meant for kimbap (not the salted, roasted kind for snacking). It’s often labeled as “dried laver” at Korean grocery stores.

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