Kimbap

🔥 Prep

• Rinse 3 cup rice under cold water until the water runs clear, then drain.
• Blanch 50 g spinach in boiling water for 30 seconds, transfer to ice water, squeeze dry, and toss with ½ tsp sesame oil and a pinch of salt.
• Peel and julienne 1 pcs carrot into thin match‑stick strips about 4 inches long.
• Peel and julienne 50 g radish into similar strips.
• Slice 100 g ham into long thin strips, about 4 inches long.
• Lay out 4 seaweed sheets on a bamboo rolling mat, shiny side down.

🔥 Cook

• 1. Transfer the rinsed 3 cup rice to a pot with 3 ¼ cup water; bring to a boil over high heat.
• 2. Once boiling, reduce heat to low heat, cover tightly, and simmer for 15 minutes until water is absorbed.
• 3. Remove from heat, keep covered, and let the rice steam for 10 minutes; then fluff with a rice paddle.
• 4. While the rice is warm, gently fold in 1 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until evenly coated.
• 5. Blanch the prepared 50 g spinach in boiling water for 30 seconds, shock in ice water, squeeze dry, and toss with ½ tsp sesame oil and a pinch of salt.
• 6. Julienne the carrot and radish; quick‑sauté the carrot strips in a pan with ½ tsp oil over medium heat for 2 minutes until just tender, then set aside.
• 7. Spread approximately ¾ cup of seasoned rice evenly over a seaweed sheet, leaving a 1‑inch border at the top edge; spread gently.
• 8. Arrange strips of ham, carrot, radish, and spinach horizontally across the middle of the rice; arrange neatly.
• 9. Starting from the bottom edge, lift the mat and roll the kimbap tightly, applying gentle pressure; continue rolling until the seam is sealed.
• 10. Repeat steps 7‑9 for the remaining 3 seaweed sheets.
• 11. Brush each roll lightly with sesame oil, then slice into bite‑size pieces using a sharp, wet‑dipped knife.
• 12. Arrange the sliced kimbap on a platter and serve immediately.

🔥 Serve

• Serve with soy sauce or a light dipping sauce mixed with a touch of wasabi.
• Accompany with kimchi, pickled radish (danmuji), or a mild soybean soup.
• Enjoy as a portable meal or part of a Korean banquet spread.