Korean Seaweed Rice Rolls (Gimbap/Kimbap)

Bring water on pot to boil.
Wash the spinach and blanch in boiling water for 30 seconds.
Remove from the heat, drain and squeeze out excess water. Seasons spinach with 1/2 teaspoon salt and 2 teaspoons sesame oil. Mix them well and set aside.

Wash the carrots clean, peel and cut them into 1 cm thick strips. Steam then for 5 minutes or until tender. Set aside.

Wash and cut the cucumbers into about 2 cm thick strips.
Sprinkle them with 1 teaspoon salt and let it set for 5 minutes.
Once done, rinse them thoroughly and wipe dry with paper towel. Set aside.

Cut the pickled radish lengthwise into half inch thick strips. Set aside.

Combine the beef in a bowl with soy sauce, minced garlic, sesame oil, sugar and ground black pepper. Mix them well by hand and set aside to marinate while prepare other ingredients.

Once the beef had been marinated, heat frying pan over medium high heat and stir fry the marinated beef.
Cook until it is nicely browned and well cooked. Set aside.

Cut the fish cake lengthwise into around 2 cm thick strips.
Heat the frying pan with sesame oil over medium heat and stir fry fish cake with sugar and soy sauce for 2 minutes or until its softened.
Slice the crab stick into similar sized of fish cake also. Set aside.

Crack the eggs in a bowl and add pinches of salt. Whisk well.
Heat a little bit of vegetable oil on a large non-stick pan over medium low heat.
Pour in the eggs and spread to fill the pan. Let it cook until the bottom is cooked. Flip it over and let continue to cook until turns golden brown. Remove from heat and transfer to a plate.
Slice egg lengthwise into 1.5 cm strips and set aside.

While the fresh cooked rice still hot, add the sesame oil and salt. Gently mix until the rice evenly seasoned.

Gather all the ingredients prepared earlier. Place a sheet of dried seaweed on a bamboo mat, remember to put shiny side seaweed sheet down. Spread the rice evenly on seaweed sheet to cover about 2/3 part. Leave about 5 cm gap at the top of seaweed uncovered.

In neat rows, place beef, carrot, spinach, cucumber, pickled radish, crab stick, fish cake and egg strips in the center of the rice.

With both hands, start rolling the seaweed sheet from bottom. You need to push firmly the bamboo mat as rolling the rice.

To help seal the roll, put some rice on the end of seaweed sheet gap, or apply some water on it.
Rub some sesame oil on the roll surface to give extra flavor and keep the roll shiny.

To cut the roll, apply a little bit of sesame oil to a knife. It will prevent the rice keep sticking to the knife.
Cut the roll into 2 cm thick slices or your preferred thick bite size slices. Serve immediately on a plate.