Gimbap

Ingredients

• 4 sheets Dried Seaweed (Gim)
• 3 cups Cooked Short-grain Rice
• 2 tablespoons Sesame Oil
• 0.5 teaspoon Salt
• 1 cup Carrots, julienned
• 4 strips Pickled Radish (Danmuji), strips
• 1 bunch Spinach, blanched and seasoned
• 2 large Eggs, beaten and fried into strips
• 4 strips Imitation Crab or Ham strips(optional)

Instructions

1. 1

   In a bowl, mix the warm cooked rice with 1 tablespoon of sesame oil and salt. Set aside to cool slightly.

2. 2

   Lightly sauté the julienned carrots in a pan with a pinch of salt until softened.

3. 3

   Place one sheet of seaweed on a bamboo rolling mat, shiny side down.

4. 4

   Spread about 3/4 cup of rice evenly over the seaweed, leaving the top 1 inch empty.

5. 5

   Arrange the carrots, pickled radish, spinach, egg strips, and protein in a horizontal line across the center of the rice.

6. 6

   Roll the bamboo mat firmly over the fillings, tucking them in tightly as you roll toward the empty edge of the seaweed.

7. 7

   Brush the outside of the roll with the remaining sesame oil.

8. 8

   Use a sharp, slightly wet knife to slice the roll into 1/2-inch thick rounds.