Wash the bok choy, carrots, and cucumbers. These are the ingredients for kimbap.

Crack the eggs into a bowl, beat well, and season with salt to taste. Heat a pan with oil and fry the eggs until just cooked. Turn off the heat and let the eggs cool on a plate.

Cut the cucumber, crab sticks, pickled radish, eggs, and carrots into long strips. I'm not sure what the brown piece is. When I bought pickled radish, it usually only contains pickled radish, but that day there was an extra brown piece in the package.

Lay a sheet of seaweed on a tray (plate or cutting board). I've never used a mat to roll kimbap. Spread a thin (or thick) layer of rice evenly on the rough side of the seaweed. Use a spoon dipped in sesame oil to press the rice down so it doesn't stick. Leave one end of the seaweed without rice so it won't spill out when rolled. Arrange the sausage, pickled radish, bok choy, eggs, crab sticks, and cucumber in order.