Why does Kimbap spoil so quickly?

Kimbap, the nation's beloved lunchbox, is convenient to eat in one bite. However, this food called Kimbap spoils quickly, unlike a typical lunchbox. Why does it spoil so fast? First, although Kimbap is easy to eat, it requires quite a complex preparation process. It contains various ingredients like seaweed, rice, egg garnish, ham, and pickled radish. Many of these ingredients retain moisture, making them prone to bacterial growth. During preparation, touching the Kimbap with bare hands or gloves can easily transfer bacteria from the cook's hands. The lukewarm temperature of the Kimbap also makes bacteria more active. The rice in Kimbap is seasoned with sesame oil and salt. While sesame oil is flavorful, it oxidizes easily in the air, and not much salt is used, providing little preservative effect. Kimbap can spoil easily at room temperature within half a day, so it's best to eat it right after it's made. If you have leftover Kimbap, store it in an airtight container in the refrigerator, or I recommend coating it with egg wash and pan-frying it into a savory pancake.