Korean-style Sushi

• 6 sheets unsalted seaweed 7" x 7" sold in Asian markets
• 4 eggs
• 4 carrots, approximately
• 1 lb (.5 kg). beef, cut in narrow strips
• other vegetables of choice
• 1 large bowl cooked rice
• salt and pepper
• soy sauce

1. Crack the 4 eggs into the frying pan; wait for one side to harden and flip over into a rotating motion and let cook on a plate.
2. Put the beef in the pan and fry it, but do not burn; place it on a plate.
3. Cut up the eggs into strips about as long as the seaweed.
4. Cut the carrots and other vegetables into long strips.
5. Take the big bowl of rice and season with salt a pepper.
6. DO NOT ADD the other ingredients.
7. Put the seaweed on a piece of plastic wrap or foil, spread out the rice on top of the seaweed halfway.
8. Put some of the beef and other ingredients on top and roll firmly pushing down with the plastic wrap.
9. Seal the roll with the seaweed section that was not covered by rice.
10. Peel the plastic wrap off and repeat the previous step with all of the seaweed.
11. Cut the long rolls into about 1 inch slices.
12. Serve.

sold, eggs, carrots, beef, other vegetables, bowl cooked rice, salt, soy sauce

Taken from online-cookbook.com/goto/cook/rpage/0013DC (may not work)