Classic Korean Beef, Spinach, Egg and Pickled Radish Gimbap

Put four cups warm cooked rice in a broad shallow bowl and fold in 1/2 tsp kosher salt and 2 tsp sesame oil. Allow steam to dissipate just enough for rolling; do not leave cooked rice at room temperature for long.

Bring 2 L water to a boil, blanch 225 g rinsed spinach for 30–60 seconds, cool under clean cold water and squeeze gently. Mix with two minced garlic cloves, 1/2 tsp salt and 2 tsp sesame oil.

Julienne one carrot, toss with 1/4 tsp salt and rest 5–10 minutes. Squeeze out moisture and cook with 5 ml vegetable oil for one to two minutes until softened, then cool.

Cut beef into thin strips and mix with 10 ml soy sauce, one minced garlic clove, 1 tbsp plus 1 tsp brown sugar, 1/4 tsp black pepper and 2 tsp sesame oil. Refrigerate while preparing eggs. Wash tools that touched raw beef.

Beat three eggs with the remaining 1/4 tsp salt. Pour thinly into a nonstick skillet with 5 ml oil and cook both sides. Confirm the thickest egg layer reaches at least 71°C (160°F), then cool and cut into long strips.

Stir-fry marinated beef in a clean hot pan over medium-high heat for four to six minutes, turning until cooked through. In this conservative home version check the thickest strip reaches at least 71°C (160°F), then set aside to cool.

Lay a seaweed sheet rough-side up on a bamboo mat. Spread about 4/5 cup cooked rice per sheet, leaving 4–5 cm bare at the far edge. Add beef, spinach, carrot, egg strips and one pickled radish strip, roll firmly, and repeat for five rolls.

Lightly brush all five rolls with the remaining 1½ tsp sesame oil and optionally sprinkle 1 tsp toasted sesame seeds. Use a clean knife to slice into about 1 cm pieces, divide into three servings and serve promptly.