Classic Kimbap (Korean Seaweed Rice Roll) Recipe

Ingredients (18)

• 6 ounces skirt steak or sirloin beef, cut into 3 x 1/4-inch strips
• 2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 clove garlic, grated
• 1 teaspoon vegetable oil
• 4 cups freshly cooked medium-grain white rice
• 2 teaspoons sesame oil
• 1/2 teaspoon kosher salt
• 8 ounces spinach leaves, washed
• 2 teaspoons sesame oil
• 1/4 teaspoon kosher salt
• 1 teaspoon vegetable oil
• 1 large carrot, peeled and cut into 1/8-inch-wide matchsticks
• Pinch kosher salt
• 6 (1/4-inch wide) strips danmuji (yellow pickled radish)
• 6 (about 8 x 8-inch) sheets gim (roasted seaweed)
• Sesame oil, for brushing the kimbap