Gimbap

🔥 Prep

• Rinse 2 cup rice under cold water until water runs clear, then drain.
• Cook the rinsed rice with 2.5 cups water in a rice cooker or pot.
• Peel and julienne the 1 carrot into thin matchstick strips.
• Peel the 1 cucumber, slice lengthwise, remove seeds, and cut into thin strips.
• Slice the 2 pickled radish into long strips.
• Cut the 50 g ham into thin strips matching the length of the seaweed sheet.
• Optional: lightly salt the carrot and cucumber strips, let sit for 5 minutes, then pat dry.

🔥 Cook

• 1. If using a pot, combine the rinsed 2 cup rice with 2.5 cups water, bring to a boil over medium-high heat, then reduce to low, cover and simmer for 15 minutes until water is absorbed. (If using a rice cooker, simply start the cooking cycle.)
• 2. Remove the pot from heat, let the rice sit, covered, for 10 minutes to steam.
• 3. Transfer the cooked rice to a large bowl, drizzle with 1 tbsp sesame oil and 1 tsp salt, gently fold to combine while the rice is still warm.
• 4. Heat 1 tsp vegetable oil in a skillet over medium heat, add the julienned carrot strips and stir‑fry for 2 minutes until just tender; season with a pinch of salt, then remove and set aside.
• 5. In the same skillet, add another 1 tsp oil, add the cucumber strips and stir‑fry for 1 minute over medium heat, season lightly with salt; remove and set aside.
• 6. Place a bamboo rolling mat on a clean surface, lay a sheet of seaweed (shiny side down) onto the mat.
• 7. With wet hands, spread an even layer of the seasoned rice over the seaweed, leaving about a 2 cm border at the top edge; press gently to adhere.
• 8. Arrange the prepared carrot, cucumber, pickled radish, and ham strips horizontally across the bottom third of the rice‑covered seaweed.
• 9. Starting from the bottom edge, lift the mat and roll the seaweed tightly over the fillings, applying gentle pressure to form a firm cylinder; continue rolling until the border seals the roll.
• 10. Using a sharp, wet knife, slice the gimbap into bite‑sized pieces about 2‑3 cm thick, wiping the knife between cuts.

🔥 Serve

• Arrange the sliced gimbap on a platter and sprinkle with toasted sesame seeds if desired.
• Serve with soy sauce or a dipping sauce made from soy sauce, a dash of rice vinegar, and a hint of sugar.
• Pair with kimchi or a simple mixed green salad for a complete meal.