Korean Kimbap

Instructions

1. Prepare the rice
   Mix the warm cooked rice with sesame oil and salt in a large bowl. Stir gently but thoroughly to coat all grains. Allow to cool until just warm to the touch.
2. Prepare the vegetables
   Sauté the julienned carrots in a pan with a little oil and pinch of salt for 1-2 minutes until slightly softened. Blanch the spinach in boiling water for 30 seconds, drain, squeeze out excess water, and season with a dash of sesame oil and pinch of salt.
3. Make egg strips
   Beat the eggs with a pinch of salt. Heat a lightly oiled non-stick pan over medium heat. Pour in the eggs and tilt the pan to spread thinly. Cook until set but not browned. Remove and cut into long strips.
4. Assemble the kimbap
   Place a seaweed sheet shiny-side down on a bamboo rolling mat. Spread about 3/4 to 1 cup of prepared rice evenly over the seaweed, leaving about 2cm uncovered at the top edge. Arrange a row each of egg strips, carrots, cucumber, pickled radish, meat, and spinach horizontally across the middle of the rice.
5. Roll the kimbap
   Lift the bottom edge of the mat and roll it over the filling, applying even pressure to create a tight roll. Continue rolling until you reach the exposed seaweed at the top. Moisten the edge with a little water to seal.
6. Slice and serve
   Using a sharp knife, cut the roll into 8-10 pieces. Wipe the knife clean between cuts for neat slices. Arrange on a serving plate and serve immediately.