Kimbap (Korean Seaweed Rice Rolls)

Rinse the short-grain white rice until the water runs almost clear.

Cook the rice with slightly less water than normal for a sticky texture.

Blanch the spinach and season it with sesame oil, salt, and sesame seeds.

Prepare bulgogi by marinating the thinly sliced beef and sautéing it until just cooked.

Create thin omelette strips from the beaten eggs.

Julienne and sauté the carrots, then allow them to cool.

Cut cucumber into thin strips.

Lay a sheet of gim shiny side down on a bamboo mat.

Spread a thin layer of rice on the gim, leaving a one-inch gap at the top.

Layer the fillings (protein, vegetables, danmuji) horizontally in the center of the rice.

Roll tightly using the bamboo mat, tucking as you go until sealed.

Brush the roll with sesame oil and slice with a sharp knife.