Beef gimbap

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 5 gim or nori sheets
• 4 cups cooked short-grain rice
• 225 g sliced beef
• 1 large carrot, cut into matchsticks
• 5 long strips pickled danmuji radish
• 250 g blanched, squeezed spinach
• 3 eggs and 3 garlic cloves
• 2 tsp soy sauce
• 1 tbsp + 1 tsp sugar
• 3/4 tsp fine salt, divided
• 2 1/2 tbsp sesame oil
• Vegetable oil and pepper as needed

Step-by-step method

1. Season rice with one third of the salt and 2 tsp sesame oil; let the steam subside.
2. Season spinach with 2 garlic cloves, another third of salt and 2 tsp sesame oil. Fry carrot in a little oil and salt.
3. Mix beef with soy, sugar, remaining garlic, pepper and 2 tsp sesame oil; fry until cooked.
4. Make a thin omelette with eggs and remaining salt; cut into strips.
5. Place a seaweed sheet on a mat and spread rice, leaving a 5 cm border; line up fillings in the centre.
6. Roll firmly using the mat without trapping it inside; place seam-side down and repeat.
7. Brush with remaining sesame oil and slice with a lightly oiled knife.