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Gimbap

Ingredients
6 cups (1.4 litres) cooked short-grain rice
500g (1.1 lbs) beef rump, cut into strips
3 tbsp soy sauce
3 tbsp oyster sauce
1 tsp white pepper
1 tbsp sugar
1/4 yellow pickled radish, cut into strips
2 carrots, cut into matchsticks
4 eggs
1 bunch English spinach
2 cloves garlic
sesame oil
sesame seeds
salt to taste
8 sheets seaweed paper (Gim in Korean, Nori in Japanese)

Method
1. Start by marinating the beef strips in the soy sauce, oyster sauce, white pepper, and sugar. Leave in the fridge to marinate for 1-4 hours. When ready to cook, heat a large cast-iron pan or flat-top until very hot, drizzle some oil, and fry the beef quickly, being careful not to overcook.
2. To cook the carrots, simply heat some oil in a frying pan and sauté the carrots for 2-3 minutes with a little salt, finish with a little sesame oil, and leave to cool.
3. To make the omelette, beat the eggs well, then in a non-stick pan over medium heat with a little oil, add the eggs and stir. Once the eggs start to thicken, leave to set and cook through. You don't want any colour, so keep an eye on the temperature of the pan. Once the omelette is cool, simply roll up and slice into strips.
4. To cook the spinach, bring a large pot of water with a big pinch of salt to boil. Once boiling, add the spinach and cook for 1 minute before placing it into ice-cold water to stop the cooking. Drain well and squeeze all the moisture from the leaves. Dress the cooked spinach with some grated garlic and a drizzle of sesame oil.
5. To season the cooked rice, add it to a bowl with 2 tablespoons of sesame oil, 2 tablespoons of mixed and toasted sesame seeds, and a pinch of salt. Mix well and leave to cool to room temperature.
6. To assemble the Gimbap, place a sheet of seaweed paper onto a bamboo mat with the shiny side facing down. Next, spread the cooked rice across the sheet in a thin layer, leaving about a 2cm (0.8 inches) gap at the top of the sheet. Spread a small amount of each of the ingredients (spinach, carrots, beef, radish, and egg) across the centre of the rice, then roll tightly towards the top of the sheet with the gap, using a little water across the seaweed sheet to help it stick.
7. Roll tightly, then rub some sesame oil on the outside to make it easier to slice. Slice the Gimbap into 8 even pieces and you're good to go!

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