Yachae Kimbap (Vegetable Kimbap)

Ingredients

• 2 cups short-grain white rice
• 2 cups water
• 1 tbsp sesame oil
• 1/2 tsp salt
• 5 oz fresh spinach
• 2 medium carrots
• 1/2 medium cucumber
• 4 oz danmuji (pickled yellow radish)
• 4 oz gochujang (spicy burdock root)
• 3 large eggs
• 1/4 tsp salt
• 1 clove garlic
• 1 tbsp vegetable oil
• 4 sheets nori sheets (gim)
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds

Instructions

1. Rinse the 2 cups short-grain white rice under cold running water until the water runs clear. Combine the rinsed rice and 2 cups water in a medium pot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed. Remove from heat and let it steam, covered, for 10 minutes.
2. Transfer the cooked rice to a large mixing bowl. Add 1 tablespoon sesame oil and 1/2 teaspoon salt. Gently mix with a rice paddle or spoon, making sure not to mash the grains, until well combined and cooled slightly. Set aside.
3. Bring a small pot of water to a boil. Blanch the 5 oz fresh spinach for 30-60 seconds until vibrant green and slightly wilted. Immediately drain and rinse under cold water to stop cooking. Squeeze out excess water thoroughly. In a small bowl, mix the spinach with 1/2 minced garlic clove and 1/4 teaspoon salt.
4. Heat 1/2 tablespoon vegetable oil in a skillet over medium heat. Sauté the 2 medium julienned carrots with a pinch of salt for 3-4 minutes until slightly softened but still crisp. Transfer to a plate and set aside.
5. If using, whisk the 3 large eggs with a pinch of salt. Heat 1/2 tablespoon vegetable oil in the same skillet over medium-low heat. Pour in the egg mixture and cook like a thin omelet, about 2-3 minutes per side. Once cooked, transfer to a cutting board and slice into 1/4-inch wide strips.
6. Ensure your 1/2 medium julienned cucumber, 4 oz danmuji strips, and 4 oz gochujang strips are ready.
7. Lay one sheet of nori, shiny side down, on a bamboo mat (kimbap 발). Evenly spread about 1/2 cup of the seasoned rice over two-thirds of the nori, leaving a 1-inch strip at the top edge uncovered.
8. Arrange a small amount of each prepared filling (spinach, carrots, cucumber, danmuji, gochujang, and egg strips) horizontally across the bottom third of the rice, close to your edge. Do not overfill.
9. Gently lift the edge of the bamboo mat closest to you, bringing the nori over the fillings. Tightly roll forward, pressing down gently to compact the ingredients. Continue rolling tightly until you reach the uncovered top edge of the nori.
10. Moisten the uncovered nori edge with a tiny bit of water to seal the roll. Repeat steps 7-9 for the remaining three kimbap rolls.
11. Brush each finished kimbap roll with 1 tablespoon sesame oil and sprinkle with 1 tablespoon toasted sesame seeds. Using a sharp, damp knife, slice each roll into 1/2 to 3/4-inch thick pieces. Serve immediately or pack for a delicious portable lunch.

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