Kimbap

Ingredients

• 3 cups cooked short-grain rice, warm
• 2 tbsp sesame oil, plus more for the rolls
• Salt, to taste
• 4 sheets roasted nori (gim)
• 200g beef bulgogi-style strips (or ground beef), cooked
• 3 eggs, beaten and cooked into a thin omelet, sliced into strips
• 1 carrot, julienned and lightly sautéed
• 1 cup spinach, blanched and squeezed dry
• 4 pickled radish strips (danmuji)
• Sesame seeds, for garnish

Before you cook

• Cook the beef with a little soy sauce, garlic, and sugar until browned, then set aside.
• Julienne the carrot and sauté briefly with a pinch of salt.
• Blanch the spinach, squeeze out excess water, and season with a little sesame oil and salt.
• Beat the eggs, cook into a thin sheet in a lightly oiled pan, and slice into strips.

Steps

1. While the rice is still warm, mix it with 2 tablespoons of sesame oil and a good pinch of salt.
2. Lay a sheet of nori shiny-side down on a bamboo mat.
3. Spread a thin, even layer of rice over the nori, leaving a 2cm border free at the top edge.
4. Arrange a line of beef, egg strips, carrot, spinach, and pickled radish across the center of the rice.
5. Lift the edge of the mat closest to you and roll it over the filling, tucking it in tightly.
6. Continue rolling, using the mat to keep even pressure, until you reach the bare border.
7. Wet the bare edge of the nori with a little water and press to seal the roll.
8. Repeat with the remaining nori, rice, and fillings.
9. Rub the outside of each roll lightly with sesame oil.
10. Slice each roll into 8 to 10 pieces with a sharp, wet knife.
11. Sprinkle the pieces with sesame seeds before serving.