Gimbap

Cooking the rice:

1. 1Wash the rice until the water runs clear.
2. 2Add the same amount of water as rice to the bowl and put it in a rice cooker (or a pressure cooker).
3. 3Press the cook button.

Preparing the spinach filling:

1. 4Trim the ends and rinse in cold water.
2. 5Bring a pot of salted water to a boil.
3. 6Once the water is boiling, add the spinach.
4. 7Blanch for about 1 minute and immediately plunge into cold water.
5. 8Squeeze to remove excess water.
6. 9Transfer to a bowl.
7. 10Add the chopped garlic, salt, sesame oil, and sesame seeds.
8. 11Mix gently by hand.

Preparing the carrot filling:

1. 12Cut the carrot into thin sticks.
2. 13Heat the oil in a pan over medium heat.
3. 14Once hot, add the carrots and season with salt to taste.
4. 15Cook for about 2 minutes, until they start to soften.
5. 16Remove from the pan and set aside.

Preparing the omelet:

1. 17Beat the eggs with a fork along with the salt until the mixture is even.
2. 18Heat a pan over medium heat and add a drizzle of oil.
3. 19Remove the excess with paper towels.
4. 20Pour half of the beaten eggs into the hot pan.
5. 21Tilt the pan to spread the mixture evenly and cook until the omelet is set on both sides.
6. 22Remove and set aside.
7. 23Add a little more oil if needed.
8. 24Pour in the rest of the beaten eggs and repeat the cooking as for the first one.
9. 25Once the omelets have cooled, fold them twice lengthwise, then cut into thin strips.

Preparing the beef bulgogi:

1. 26Thinly slice the beef.
2. 27To make slicing easier, place it in the freezer for about 30 minutes so it firms up slightly.
3. 28Place it in a bowl.
4. 29Add the soy sauce, oyster sauce, sugar, mirin, sesame oil, and pepper to taste.
5. 30Mix well.
6. 31Cover and marinate in the refrigerator for at least 30 minutes.
7. 32In a large pan, heat the oil (1 tbsp) over medium-high heat.
8. 33Once hot, add the beef.
9. 34Cook for 4 to 5 minutes, stirring regularly, until most of the liquid has evaporated.
10. 35Remove from the heat and set aside.

Seasoning the rice:

1. 36Transfer the cooked rice to a large bowl.
2. 37Add the sesame oil, salt, and sesame seeds.
3. 38Mix gently with a spatula or a wooden spoon, without crushing the grains.
4. 39Let cool slightly if the rice is still too hot.

Adding the fillings:

1. 40Place the bamboo mat on a cutting board or a clean work surface.
2. 41Place a sheet of dried seaweed on top, shiny side down and rough side up.
3. 42Lightly moisten your hands to prevent the rice from sticking.
4. 43Take about 140 g of seasoned rice and spread it over the seaweed sheet, leaving a free border of about 5 cm at the top.
5. 44Spread the rice thinly and evenly.
6. 45Add a few grains of rice at the top of the sheet; they will act as "glue" to seal the roll.
7. 46Arrange, in the center of the rice, a thin layer of each ingredient of your choice: omelet, carrots, spinach, surimi, pickled yellow radish, beef bulgogi.
8. 47Don't overfill, to make rolling easier.

Shaping the gimbap:

1. 48Slide your thumbs under the bamboo mat while holding the fillings with your fingers.
2. 49Start rolling from the bottom, pressing firmly to fully enclose the ingredients.
3. 50Once you reach the edge of the rice, press again, then finish rolling to the top.
4. 51Finish rolling all the way.
5. 52Place the finished roll seam side down so it holds together well.
6. 53Repeat with the remaining ingredients.
7. 54Lightly brush the rolls with sesame oil to give them shine and prevent sticking.
8. 55Also oil the knife blade for a clean cut.
9. 56Cut the rolls into bite-sized slices.

Plating:

1. 57Serve immediately as is, or with a bowl of Korean ramyun (instant noodles) or tteokbokki (spicy rice cakes).