Gimbap (Korean Seaweed Rice Rolls)

Ingredients

• 4 sheets Dried seaweed sheets (Gim)
• 3 cups Cooked short-grain white rice
• 2 tablespoons Toasted sesame oil
• 0.5 teaspoon Salt
• 1 cup Carrots, julienned
• 4 strips Yellow pickled radish (Danmuji), strips
• 1 bunch Spinach, blanched and seasoned
• 2 large Eggs, beaten and fried into strips
• 150 grams Ham or Bulgogi beef strips(optional)

Instructions

1. 1

   In a large 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 about 2 inches empty at the top edge.

5. 5

   Lay the prepared ingredients (carrots, radish, spinach, egg, and protein) horizontally across the center of the rice.

6. 6

   Using the bamboo mat, roll the seaweed firmly from the bottom, tucking the ingredients in as you go.

7. 7

   Dab a little water or sesame oil on the top edge of the seaweed to seal the roll.

8. 8

   Brush the outside of the roll with the remaining sesame oil and slice into bite-sized rounds using a sharp, slightly wet knife.