Spicy Anchovy and Green Chili Gimbap (5 Rolls)

Rinse rice, add water to the 2-cup white-rice line in the cooker and cook.

Stir-fry anchovies with 2 tsp oil over medium heat for 2–3 minutes, then add finely chopped chilies and garlic for about 1 more minute.

Reduce heat, coat anchovies evenly with gochujang, rice wine, honey and sugar; turn off heat and add 1 tbsp sesame oil and sesame seeds.

Beat the eggs with a pinch of salt, cook a thin omelet until fully set, cool slightly and cut into long strips.

Julienne and sauté carrots in a little oil until just tender. Prepare pickled radish and burdock, and wash and dry perilla leaves.

Mix 1½ tbsp sesame oil and about ½ tsp salt into warm rice, letting it cool only briefly until easy to handle.

Spread a thin layer of rice over one sheet of gim, add 2 perilla leaves plus anchovies, egg, carrot, radish and burdock; roll firmly and repeat for 5 rolls.

Slice and serve promptly. Refrigerate leftovers quickly and keep packed rolls cold; never leave them out for an extended period.