Gimbap (Korean Seaweed Rice Rolls)

Ingredients

• 1 1/3 lbcooked short-grain rice, still warm
• 2 tbspsesame oil
• 1 tspsea salt
• 5roasted seaweed sheets, gim, the large square sheets
• 3eggs, beaten
• 2carrots, cut into matchsticks
• 7 ozspinach
• 5danmuji, pickled yellow radish, cut into long strips
• 8 3/4 ozbeef sirloin, cut into thin strips
• 2 tbspsoy sauce
• 1 tspcaster sugar
• 1 tbsptoasted sesame seeds
• 2 tbspvegetable oil

Method

1. 1

   Fold 1 tablespoon of the sesame oil and half the salt through the warm rice with a cutting motion rather than stirring, so the grains stay separate. Leave it to cool to just above room temperature.

2. 2

   Heat a little vegetable oil in a non-stick pan over a low heat, pour in the beaten eggs and cook undisturbed for 3 minutes until just set. Slide it out, roll it up and cut into long strips.

3. 3

   Stir-fry the carrot matchsticks in a little oil with a pinch of salt for 2 minutes, until bright and just tender. In the same pan, wilt the spinach for 1 minute, then squeeze it dry and season with the remaining salt.

4. 4

   Toss the beef strips with the soy sauce and sugar, then stir-fry over a high heat for 3 minutes until cooked through and glossy.

5. 5

   Lay a seaweed sheet shiny side down on a bamboo mat. Spread rice over the bottom two thirds, leaving a clear border at the far edge. Line the egg, carrot, spinach, danmuji and beef across the middle, then roll away from you, pulling the mat tight as you go.

6. 6

   Brush each roll with the remaining sesame oil, scatter with sesame seeds, and slice into rounds about 2 cm thick with a very sharp wet knife.