Welcome to this week's 'Eat Like a K-pop Star.' It's the weekly series where we showcase a delicious Korean specialty or something we've seen a K-pop star chowing down on lately and show you how to get or create some food of your own.

It's kimbap time! Kimbap is to Korea what the sandwich is to the United States - starts with the same basic ingredients but can include basically whatever the eater wants. It's served both traditionally old school and gussied-up fusion style. It's sometimes wrapped in tinfoil for a tasty on-the-go meal and sometimes savored among friends.

In Korea, it's also universally enjoyed and can be found everywhere from 7-11 to upscale joints. One of the country's most ubiquitous fast food chains, Kimbap Chungook, translates to 'Kimbap Heaven.'

Take a scroll through the Twitter or Instagram food posts of some of your favorite K-pop stars, andyou're going to see some variation of kimbap.

We'll show you how to make a version just as delicious-looking right in your own kitchen.

Start by placing a sushi mat down on a flat surface. (The bamboo mats are affordable and available at major Asian supermarkets, at kitchen retailers, or through Amazon.)

The two crucial ingredients are, of course, the kim (the dried seawood wrapping that holds the roll together) and the bap, or the rice.

Place a dried seaweed sheet (they're also known as nori, and are available at any Asian market) atop the sushi mat. You might have to use kitchen shears to cut a few inches off the sheet, if it starts larger than the mat itself.

Then, add about one third of a cup of cooked sticky Korean white or purple rice, seasoned with a few splashes of sesame oil and a few sprinkles of salt. Smush it flat and evenly across the seaweed sheet so that just a bit of the kim is poking out on all four sides.

After the kim and bap, there are a few more basic ingredients that go into most versions of the rolls.

First, take a few leaves of English spinach and give them a quick steam.

Now, put your smallest pan over a simmering heat and drizzle a little sesame oil into the pan. Thoroughly whisk one egg and pour it into the pan. Let the egg form into an omelette and take it out just as it sets.

Then slice some danmooji, or pickled daikon. It's the crunchy yellow radish that's part of many popular Korean dishes and gives the kimbap a satisfying crunch. It's sold in long yellow logs in Asian markets. Slice it lengthwise into a sliver about as thick as a dime and place it horizontally across the rice.

Next, julienne about half of a small carrot and gather the matchstick-sized pieces in a horizontal line with the daikon.

The last common kimbap item might be hard to find, even in some Asian markets. It's burdock root, or wooung jorim. This is prepared in a few different ways, and any are good in kimbap. You can soak the burdock root in a little water and vinegar. Or, you can sauté this in a little soy sauce, sugar, and sesame seeds for a little more of a salty flavor. Then, julienne it the same way as the carrots. If you can't find burdock root, you can also use cucumber slices sprinkled with a little

Now, your spinach should have a light steam to it. Take it and place it with the rest of the veggies.

Your egg should have also cooled. Cut it into thin strips and throw them in that roll, too.

Congratulations! You can roll this up the same way you would a sushi roll, cut it into bite size pieces, and you've got a delicious kimbap. But why stop there? Most kimbaps have a lot more ingredients and flavor inside of them. Here's what you should add for some of the most popular versions:

Tuna (chamchi): This is simple. Mix an ordinary can of tuna with a little mayonnaise and some fresh black pepper and slap it in with the veggies. Tuna kimbap!

Kimchi: Also super easy. Buy some kimchi, put it in your kimbap, immediately watch the flavor levels go from 10 to 100.

Bulgogi: This requires a little more effort, but for fans of beef, it's worth it. Get about half a pound of very thinly sliced beef, and marinate it in a mixture of minced garlic, a few spoonfuls of tamari or soy sauce, a sprinkle of sugar, a few gurgles of dark sesame, and a few healthy shakes of fresh black pepper. Saute the marinated meat in a little more sesame oil until it's just cooked, and then add it to the kimbap for a nice meaty mouthful.

This video is a great look at making both common varieties of kimbap along with a few fusion-y flavors. Sounds like you've got the makings of a delicious kimbap party. Bon appetit!

Just don't make your kimbap salty like Yoona!