Finely chop the cheongyang peppers and Spam.
Heat a small drizzle of cooking oil in a pan and stir-fry the Spam and cheongyang peppers together over low heat.
Once the Spam turns golden brown, transfer it to a large bowl with the rice and mix well. Season with seasoned salt, and add just a touch of sesame oil for fragrance.
Tip.Adding too much sesame oil will make it hard to roll the kimbap tightly, so use it sparingly.
Lay a sheet of gim on the bamboo rolling mat, spread the rice evenly, and place a strip of danmuji on top. Roll tightly, pressing firmly as you go.
Tip.You can skip the danmuji, but adding it gives the kimbap a nice crunchy texture.
Once all the rolls are done, brush the outside lightly with sesame oil for a glossy finish, then slice into bite-sized pieces.