Gimbap

Method

Cook rice with water, then season with rice vinegar, sugar and salt whilst warm. Blanch spinach, squeeze dry and dress with sesame oil, garlic and salt. Fry beef mince with soy sauce and sesame oil until cooked through. Cut carrot, cucumber and daikon into thin strips. Make two thin omelettes, cool and slice into strips. Lay nori on a bamboo mat, spread rice evenly leaving 2cm at the top, arrange beef, vegetables, omelette and pickled daikon in a horizontal line across the middle, then roll tightly using the mat. Slice each roll into 6-8 pieces with a damp knife and serve at room temperature with gochujang or soy sauce for dipping.