Korean Gimbap Rolls

Instructions

1. Step 1

   Place the warm rice in a mixing bowl and gently fold in part of the sesame oil and salt. Let it cool until comfortable to handle.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 gr Salt, 15.0 ml Sesame Oil, 600.0 gr Short Grain Rice

   Cookware: mixing bowl, spatula

2. Step 2

   Blanch the spinach in boiling water until wilted, then drain, cool, and squeeze it dry. Season with part of the sesame oil, salt, and garlic.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 gr Garlic, 1.0 gr Salt, 5.0 ml Sesame Oil, 150.0 gr Spinach

   Cookware: saucepan, small bowl, strainer

3. Step 3

   Combine the beef with the soy sauce, sugar, and remaining garlic. Leave it to season briefly.

   Timer: 10 min (fixed)

   Ingredients used: 160.0 gr Beef, 3.0 gr Garlic, 20.0 ml Soy Sauce, 8.0 gr Sugar

   Cookware: small bowl

4. Step 4

   Heat part of the neutral oil in a frying pan over medium heat. Cook the seasoned beef until browned and its center reaches at least 63°C, then transfer it to a clean plate.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: frying pan, spatula

5. Step 5

   Wipe the pan clean, add part of the neutral oil, and set it over low heat. Season the beaten eggs with part of the salt, cook them as a thin omelet until fully set, then cut into long strips.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Egg, 1.0 gr Salt, 10.0 ml Vegetable Oil

   Cookware: cutting board, frying pan, knife, spatula

6. Step 6

   Add the remaining neutral oil to the pan over medium heat. Stir-fry the carrot with the remaining salt until slightly softened but still crisp, then cool.

   Timer: 4 min (fixed)

   Ingredients used: 120.0 gr Carrot, 1.0 gr Salt, 10.0 ml Vegetable Oil

   Cookware: frying pan, spatula

7. Step 7

   Place one nori sheet shiny-side down on the bamboo mat. Spread one-quarter of the seasoned rice evenly over it, leaving a narrow bare border at the far edge, then arrange one-quarter of each prepared filling and one pickled daikon strip across the lower third. Repeat for all four rolls.

   Timer: 10 min (fixed)

   Ingredients used: 120.0 gr Daikon Radish, 4.0 piece Nori

   Cookware: bamboo sushi mat, cutting board

8. Step 8

   Lift the mat and roll each sheet firmly over the fillings. Continue rolling into a compact cylinder, then place seam-side down.

   Timer: 4 min (fixed)

   Cookware: bamboo sushi mat, cutting board

9. Step 9

   Brush the rolls with the remaining sesame oil and scatter over the sesame seeds. Slice each roll into eight pieces with a sharp knife and serve.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 ml Sesame Oil, 9.0 gr Sesame Seed

   Cookware: cutting board, knife, pastry brush