Kimbap (김밥) is one of the best known and appreciated dishes of Korean cuisine. The reasons are many: it is simple, nutritious, cheap, easy to take with you and, more simply, good. This dish has existed since time immemorial in South Korea, yet it acquired the name that represents it only in 1935, when it was called in this way in an article in a newspaper. Due to the Japanese occupation (1910–1945) it was indicated with the Japanese name "norimaki": among the numerous restrictions imposed by the Japanese in Korea there was that of the impossibility of using the Korean language. After the aforementioned occupation, the Korean people gradually re-established the use of their language and so the famous rice and alga gim roll also had its authentic name. Making kimbap, as expected, is simple. The important thing is to pay attention to some precautions. It can be made only with vegetables or with meat (like bulgogi). The use of raw fish is not foreseen, but canned tuna. Kimchi is perfect for this preparation. The recipe is calibrated for two kimbap rolls. INGREDIENTS 1 egg beaten with a drop of water 60 gr of boiled spinach seasoned with sesame seeds 2 strips of takuan (pickled yellow radish) 1 carrot 1 cucumber 1 can of natural tuna 1 tablespoon of mayonnaise 1 teaspoon sugar toasted sesame oil oil 2 sheets of gim seaweed (nori) 80 gr of steamed sushi rice salt pepper PREPARATION - Cut the takuan and cucumber lengthwise into thin sticks. Keep it aside. - Heat the oil in a small round pan and pour the beaten egg over it. Cook the omelette and then cut it into strips lengthwise. Keep it aside. - Cut the carrot into thin sticks. Clean the previously used pan with a sheet of kitchen paper and heat some oil in it. Skip the carrots for about 5 minutes. Season with salt and pepper to taste. Keep it aside. - Mix the tuna with the mayonnaise in a bowl. Keep it aside. - Prepare the rice by mixing it with the sugar and 1 teaspoon of toasted sesame oil. - Spread the gim seaweed on the bamboo mat and place the rice on it: wet your hands with water to prevent the rice from sticking to your fingers. Leave a 4 cm gap at the top of the gim seaweed. - Arrange the ingredients on the rice in the part closest to you: takuan, carrots, cucumber, spinach, omelette and tuna with mayonnaise. - Begin to form the roulade starting from the part closest to you, wrapping the mat gently and bringing it closer to you. Tighten with your fingers to compact the roll. To close it, wet the end left empty with a drop of water. Apply pressure to compact even more before removing the mat. - Using a glove, pour a drop of toasted sesame oil on the palm of your hand and pass your hand on the rolls to make them shiny. - Cut the rolls with a very sharp knife (if the rice sticks, wet the blade with water). - Serve with soy sauce on the side.