Beef Kimbap

Step 1. Bring Sushi Rice, Water and half the Salt to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand covered for 10 minutes.

Step 2. Meanwhile, wilt Baby Spinach in a large skillet over medium heat, about 2 minutes. Transfer to a strainer, cool under cold water and squeeze dry.

Step 3. Heat half the Vegetable Oil in the skillet over medium heat. Cook Carrot until pliable, about 3 minutes; transfer to a plate. Add Eggs and cook undisturbed until set, about 3 minutes. Transfer to a board and cut into strips.

Step 4. Heat the rest of the Vegetable Oil in the skillet over medium-high heat. Add Ground Beef and Garlic; break up the beef and cook until browned with no pink inside, about 7 minutes. Drain excess fat.

Step 5. Stir Soy Sauce and Brown Sugar into the beef over medium heat until the liquid mostly evaporates, about 2 minutes. Transfer to a plate to cool slightly.

Step 6. Fold Sesame Oil, Sesame Seeds and the rest of the Salt into the cooked rice. Spread it on a plate until warm rather than hot.

Step 7. Lay each Nori sheet shiny-side down on a bamboo mat. Spread rice thinly over it, leaving a bare strip at the far edge. Arrange beef, egg, carrot, spinach and Pickled Daikon across the near side; roll tightly, moistening the edge to seal.

Step 8. Slice the rolls with a sharp, lightly oiled knife, wiping it between cuts. Serve with Kimchi.