Kimbap

In a fine-mesh sieve, rinse rice until water runs mostly clear.

In a medium pot over medium-high heat, bring rice and 2 cups water to a boil. Cover and reduce heat to low. Cook until water is absorbed and rice is soft, 18 to 20 minutes. Remove from heat, cover, and let sit for 15 minutes.

In a large nonstick skillet over medium heat, heat 1 tsp. neutral oil. Cook spinach, stirring, until wilted, about 5 minutes. Transfer to a plate.

In a medium bowl, whisk eggs and 1/4 tsp. salt until combined.

In same skillet over medium heat, heat 2 tsp. neutral oil. Add eggs and swirl pan to coat entire bottom. Cook, undisturbed, until set, about 2 minutes. Using a rubber spatula, loosen the eggs and slide onto a cutting board. Cut into 1/2" strips.

In same skillet over medium-high heat, cook carrot, stirring occasionally, until just starting to soften, about 1 minute. Transfer to plate with spinach.

Slice spam into 1/4" planks, then into 1/4" strips.

Return skillet to medium heat, swirling in more neutral oil if needed. Add spam and gochujang and cook, stirring, until spam is warmed through and starts to brown, 3 to 4 minutes. Transfer to plate with spinach and carrots.

Wipe out skillet, then cook fish cakes, syrup, and soy sauce over medium heat until fish cakes are warmed through and softened, 1 to 2 minutes. Transfer to plate with spinach.

Fluff rice with a fork. Add sesame oil; season with remaining 1 tsp. salt and stir to combine.

On a sushi mat or large piece of plastic wrap, lay one sheet of nori. Spread about 3/4 cup rice into an even layer, leaving a 2" border at the top. It should be a thin layer of rice, and some seaweed peeking through is okay. Place about 5 individual grains of rice along the very top border. This will help seal when rolling.

In center of rice, place a couple strips of eggs, some spinach, carrots, a couple of strips of spam, then some fish cake strips. Place one piece of radish and one burdock root.

Using the mat to help you, roll nori sheet over fillings, then push the roll back towards you to make a tight and secure roll. Continue to tightly roll up towards the top. Roll back and forth a few times to help it seal. If needed, you can add a little bit of water to the seal to help. Repeat with remaining wraps and filling.

Brush wraps with sesame oil. Brush sides of a sharp knife with oil, then slice each roll into 8 pieces, about 1/2" wide.