KOREAN KIMBAP

• 12 short-grain rice
• 22 1/4 cup water
• 31 tbsp sesame oil
• 41/2 tsp salt
• 52 gim (seaweed)
• 62 eggs
• 71/2 tsp salt
• 81/2 tsp sugar
• 91 carrot (about 100 g)
• 101 tsp sesame oil
• 111/2 tsp salt
• 123-4 spinach leaves (about 100 g)
• 131/2 tsp sesame oil
• 141/2 tsp salt
• 15100 g pickled radish (danmuji)
• 163-4 crab sticks or ham (optional) (optional)
• 171 cucumber (optional) (optional)
• 18sesame oil (for brushing)
• 19Sesame seeds (optional) (optional)
• 201 tbsp Soy sauce (optional)
• 211 tsp Sesame oil (optional)
• 221 tsp Roasted sesame seeds (optional)

1. 1

   Rinse the rice until the water runs clear. Cook with water. While hot, season with sesame oil and salt. Let cool.

2. 2

   Beat the eggs with salt and sugar. Cook thin omelets and slice into strips.

3. 3

   Julienne the carrot. Stir-fry with sesame oil and salt until soft. Set aside.

4. 4

   Blanch spinach briefly, rinse in cold water, squeeze out moisture. Season with sesame oil and salt.

5. 5

   Prepare all fillings and place them on a plate.

6. 6

   Place a sheet of gim on a bamboo mat. Spread rice evenly, leaving 2 cm at the top.

7. 7

   Add fillings in the center in a line.

8. 8

   Roll tightly using the mat. Seal the edge with a little sesame oil.

9. 9

   Brush with sesame oil and sprinkle with sesame seeds. Slice and enjoy!

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