Korean Gimbap Rolls with Beef, Egg and Vegetables

What you need

• 640 g (4 cups) cooked short-grain rice, warm
• 4 sheets gim, roasted seaweed sheets
• 250 g (9 oz) beef sirloin, cut into thin strips
• 1 1/2 tbsp soy sauce
• 1 tsp sugar
• 2 cloves garlic, finely grated, divided
• 250 g (9 oz) spinach
• 2 carrots, cut into matchsticks
• 3 eggs
• 4 pieces danmuji, yellow pickled radish, in long strips
• 2 tbsp toasted sesame oil, divided
• 1 tsp salt, divided
• 1 tbsp toasted sesame seeds
• 2 tbsp neutral oil, divided

Method

Restated from the original video

1. 1

   Toss the beef with the soy sauce, sugar, half the garlic and 1 tsp of the sesame oil. Leave for 15 min.

2. 2

   Blanch the spinach in a pot of boiling salted water for 30 seconds, cool it under cold water and squeeze out as much water as possible.

3. 3

   Season the spinach with the rest of the garlic, a pinch of the salt and 1 tsp of the sesame oil.

4. 4

   Heat 1 tbsp of the neutral oil in a frying pan over medium heat and stir-fry the carrots with a pinch of salt until just soft, 2-3 min. Set aside.

5. 5

   Beat the eggs with a pinch of salt. Add the remaining neutral oil to the pan, lower the heat and cook the eggs as a thin flat omelette without browning, about 3 min, flipping once.

6. 6

   Roll up the omelette and cut it into long strips 1 cm wide.

7. 7

   Turn the heat to high and stir-fry the beef until browned and cooked, 2-3 min.

8. 8

   Mix the warm rice with 1 tbsp of the sesame oil, the sesame seeds and the remaining salt. Let it cool until just warm.

9. 9

   Lay one gim sheet shiny side down on a bamboo mat. Spread a quarter of the rice thinly over it, leaving a 3 cm (1 in) strip bare along the far edge.

10. 10

    Line up a quarter of the spinach, carrots, egg strips, danmuji and beef across the middle of the rice.

11. 11

    Lift the near edge with the mat and roll firmly over the filling, pressing as you go, until the roll closes on the bare strip. Dab on a little water if it will not stick.

12. 12

    Repeat with the remaining sheets and filling.

13. 13

    Brush the rolls with the last of the sesame oil and cut each into 8-10 slices with a wet, sharp knife.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.