Gimbap

1. Cook the rice until tender, then transfer to a wide bowl and gently fold in 1 tablespoon of sesame oil and a pinch of salt; let it cool to just warm so it does not tear the seaweed.
2. Blanch the spinach in boiling water for 30 seconds, drain and squeeze out the excess water, then season with a little salt, the remaining sesame oil and the sesame seeds.
3. Cut the carrots into thin matchsticks and stir-fry in 1 tablespoon of vegetable oil over medium heat for 2 to 3 minutes until just softened, seasoning with a pinch of salt.
4. Beat the eggs with a little salt and pepper, cook into a thin flat omelette in the remaining oil over low heat until fully set, then slice into long strips. Cut the pickled radish into long strips as well.
5. Lay a sheet of seaweed shiny side down on a bamboo mat, spread a thin even layer of rice over about three-quarters of the sheet, leaving the far edge bare.
6. Arrange a line of carrot, spinach, pickled radish and egg across the centre of the rice, then use the mat to roll it up tightly into a firm cylinder, sealing the bare edge.
7. Brush the finished roll lightly with sesame oil, then slice with a sharp wet knife into rounds about 2 cm thick and serve at room temperature.

You'll use: Frying pan / skillet · Saucepan