Gimbap

Prepare the Beef (or Tofu)

In a pan, heat vegetable oil over medium heat.

Add the beef (or tofu) and cook until browned and fully cooked.

Season with a bit of soy sauce and salt to taste. Remove from heat and set aside.

Prepare the Vegetables

Sauté the carrots in a bit of oil until tender. Season with salt.

Blanch the spinach in boiling water for about 1 minute, then rinse with cold water. Squeeze out excess water and season with a bit of sesame oil and salt.

Slice the cucumber into thin strips.

Prepare the Eggs

In a bowl, beat the eggs and season with a pinch of salt.

Heat a non-stick pan over medium heat and make a thin omelet. Cook both sides until fully set. Remove and slice into thin strips.

Prepare the Rice

In a large bowl, mix the cooked rice with sesame oil and a pinch of salt.

Assemble the Gimbap

Place a sheet of seaweed on a bamboo sushi mat, shiny side down.

Spread a thin layer of rice over the seaweed, leaving a 1-inch border at the top edge.

Arrange the beef (or tofu), carrots, cucumber, pickled radish, spinach, and egg strips in a line across the rice, closer to the bottom edge.

Roll the Gimbap

Using the bamboo mat, gently roll the seaweed over the fillings, pressing firmly to shape the roll. Seal the edge with a bit of water.

Slice the Gimbap

Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep it from sticking.

Serve

Garnish with sesame seeds.