Like many dishes in Korea each family does their own thing. We like to put strips of fried egg, spam, fish cake, etc. We do put the radish in it every now and then. I particularly do not like the pickled radish, because it is such a strong flavor. I have put in carrots and beef. I use spinach instead of the chard as well. I do not bake the seaweed (Kim), and I do not use it directly from the package. I find it not crispy rather more chewy that way. I like to brush a little sesame oil on the leaves and just heat is over a burner until it's cripy, but not too crispy so you wouldn't be able to roll it. Also, the bamboo mat is a must have tool when making kim bap. This is a favorite dish for my 9 year old.
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Like many dishes in Korea each family does their own thing. We like to put strips of fried...