Kimchi Kimbap

Step 1

Place freshly made rice in a large bowl. Gently mix salt and sesame oil over top with a rice scoop. Let it cool down enough so it's no longer steaming. Cover and set aside.

Step 2

Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with 1/2 tsp sesame oil and 1/4 tsp salt. Set aside.

Step 3

Combine the carrot matchsticks with 1/4 tsp salt. Mix well and let it sweat for 5-10 minutes. Heat a pan and add a few drops of vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minute. Stir in 1/2 tsp sesame oil. Set aside.

Step 4

Squeeze out kimchi juice with hands. Chop the kimchi into smaller pieces. Set aside.

Step 5

Marinate the beef with soy sauce, sesame oil, sugar, and garlic.

Step 6

Heat up a pan over medium-high heat and cook the marinated beef until well cooked. Set aside.

Step 7

Place a sheet of nori on a bamboo mat with the shiny side down. Spread evenly about 3/4 cup cooked rice over the top, leaving about 1 inch uncovered on top of the nori. Place beef, kimchi, carrot, spinach in the center of the rice.

Step 8

Use both hands to roll the mat over the fillings. Remove the roll from the mat. Repeat 4 more times with the remaining ingredients.

Step 9

Brush sesame oil on the finished rolls and sprinkle some sesame seeds over the top. Cut each roll into 1/4 inch bite-size pieces with a sharp knife, occasionally wiping it with a wet paper towel or cloth to clean the starch off and to ease cutting. Put it on a plate and serve immediately or pack it in a lunchbox.