Kimbap Like a Korean Grandma

Cook the Rice: Rinse the rice and cook according to rice cooker or stovetop instructions. Fluff and let cool slightly.

Season the Rice: While the rice is cooling, combine rice vinegar, sugar, and salt. Mix until dissolved. Gently fold the mixture into the rice, then drizzle with sesame oil.

Prepare the Fillings: Julienne carrot and cucumber. Blanch the spinach. Cook bulgogi. Slice the danmuji. Scramble eggs into a thin omelette and slice into strips.

Cook the Egg: Heat frying pan on medium and lightly coat with oil. Pour in egg mixture and cook thinly like an omelette on each side.

Assemble the Kimbap: Place a sheet of seaweed on the bamboo mat, shiny side down. Spread a thin, even layer of rice over the seaweed, leaving about an inch of space at the top.

Add the Fillings: Arrange the fillings horizontally across the rice, about 1/3 of the way up from the bottom.

Roll the Kimbap: Lift the edge of the mat and roll the kimbap tightly, tucking in the fillings. Moisten the un-riced edge of the seaweed with water to seal.

Slice and Serve: Brush the kimbap with sesame oil and sprinkle with sesame seeds. Slice into bite-sized pieces with a sharp knife (wipe the knife with a damp cloth between slices for cleaner cuts). Serve immediately.