Ingredients:

  • 2 cups (400g) short-grain sushi rice, rinsed thoroughly
  • 2 ½ cups (590ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) granulated sugar
  • ½ teaspoon (2.5ml) salt
  • 8 sheets dried seaweed (gim)
  • 1 tablespoon sesame oil, plus more for brushing
  • 1 medium carrot, julienned
  • 1 medium cucumber, seeded and julienned
  • 4 large eggs, beaten
  • 200g (7 oz) cooked spinach, squeezed dry
  • 200g (7 oz) cooked bulgogi (Korean marinated beef) or cooked imitation crab meat
  • 4 yellow pickled radish, julienned (Danmuji)

Instructions:

  1. Rinse the rice thoroughly. Cook in a rice cooker or on the stovetop until tender and all the water is absorbed.
  2. In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold the mixture into the cooked rice until evenly distributed.
  3. Julienne the carrot and cucumber. Lightly sauté the carrot until softened.
  4. Prepare a thin omelet with the beaten eggs. Cool and slice into strips.
  5. Squeeze the spinach dry. Season lightly with sesame oil and salt.
  6. Place a sheet of seaweed shiny-side down on a bamboo mat (if using) or a clean surface. Spread a thin, even layer of rice over the seaweed, leaving about an inch of space at the top edge. Arrange fillings horizontally across the rice, close to the bottom edge.
  7. Using the mat (or your hands), tightly roll the kimbap away from you, sealing the edge with a bit of water.
  8. Brush the finished rolls with sesame oil. Slice into bite-sized pieces using a sharp knife. Serve immediately or chill for later.