Gimbap (Korean Seaweed Rice Rolls)

Ingredients

• •2 cups short-grain white rice
• •2 1/4 cups water
• •2 tbsp sesame oil
• •1 tsp salt
• •8 oz ground beef
• •1 tbsp soy sauce
• •1 tsp granulated sugar
• •3 eggs
• •4 cups spinach
• •1 large carrot, cut into matchsticks
• •8 oz danmuji, cut into long strips
• •6 nori sheets
• •1 tbsp sesame seeds
• •1 tbsp vegetable oil

Directions

1. 1Cook the rice with water, then season the hot rice with sesame oil, half the salt, and sesame seeds.
2. 2Cook beef with soy sauce and sugar for 5 minutes until browned.
3. 3Cook a thin omelette, cool it, and slice it into long strips.
4. 4Blanch spinach for 30 seconds and sauté carrot in vegetable oil for 2 minutes.
5. 5Spread rice over nori and arrange beef, egg, spinach, carrot, and danmuji across the centre.
6. 6Roll tightly, slice with a sharp knife, and serve at room temperature.

💡 Let the seasoned rice cool until just warm before rolling; steaming-hot rice softens the nori and makes the rolls difficult to slice cleanly.

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