Gimbap (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
• 1 bunch Spinach, blanched
• 4 strips Yellow pickled radish (Danmuji), strips
• 2 large Eggs, beaten and fried into strips
• 4 strips Burdock root (Ueong), seasoned(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

   Squeeze excess water from the blanched spinach and season with a drop of sesame oil and salt.

4. 4

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

5. 5

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

6. 6

   Lay the carrots, spinach, egg strips, pickled radish, and burdock root horizontally across the center of the rice.

7. 7

   Roll the seaweed firmly from the bottom using the mat, applying even pressure to create a tight cylinder.

8. 8

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