Kimbap (Seaweed Rice Rolls)

Start by cooking short-grain rice. Once cooked, transfer the hot rice to a large bowl. Season with 1.5 tbsp of sesame oil and 1 tsp of salt. Mix gently with a rice paddle and let it cool down until it's no longer steaming.

Prepare the fillings. Julienne the carrot. Sauté in a lightly oiled pan for 2-3 minutes with a pinch of salt until tender-crisp.

Blanch the spinach in boiling water for 30 seconds, drain, and rinse with cold water. Squeeze out all excess water and season with a little soy sauce and sesame oil.

Crack the eggs into a bowl and beat well. Make a thin, large omelette. Let it cool, then roll it up and slice it into long, thin strips.

Cut the pickled radish (danmuji) and other fillings like imitation crab or ham into long strips.

Time to assemble. Place a sheet of gim (seaweed) on a bamboo rolling mat, shiny side down.

Take about a cup of the seasoned rice and spread it evenly over the bottom two-thirds of the seaweed sheet, leaving the top third empty.

Arrange your prepared fillings in a neat line horizontally across the center of the rice.

Start rolling from the bottom edge. Use the bamboo mat to tuck and press the fillings tightly as you roll. Lift the edge of the mat and continue rolling until you reach the end.

Dab a little water or a few grains of rice on the empty top edge of the seaweed to seal the roll.

Once the roll is complete, brush the entire surface with a light coating of sesame oil for flavor and shine.

Using a very sharp, slightly oiled knife, slice the kimbap roll into 3/4-inch thick, bite-sized pieces. Serve and enjoy!