Korean Beef Gimbap (Soy-Marinated Beef Seaweed Rice Roll)

Trim 150 g beef into thin pieces against the grain.

Toss it with 2 tablespoons soy sauce and 1 tablespoon sugar, then let it marinate for 10 minutes so the seasoning coats the slices evenly.

Heat a pan over medium heat and spread the beef in a thin layer.

Stir-fry until no red color remains and the soy marinade turns glossy and slightly reduced, then remove it before it dries out.

Blanch 100 g spinach briefly, then cool it in cold water and squeeze out as much moisture as possible.

Season it lightly with sesame oil and salt so it stays clean-tasting and does not make the roll wet.

Julienne 60 g carrot and sauté it over medium heat until it just softens while keeping a little bite.

Cook 2 beaten eggs into a thin sheet, let it set, then cut it into long strips.

Mix 300 g warm cooked rice with the remaining sesame oil and salt while the grains are still warm.

Spread a thin, even layer over 4 sheets of gim, leaving a small edge uncovered for sealing.

Place the beef, spinach, carrot, and egg in neat lines over the rice, then roll tightly while pressing evenly so the filling stays centered. Coat the knife with sesame oil and cut into bite-size slices.