5 strips of yellow pickled radish (cut into long strips)
Instructions
To Prepare the Rice:
In a large mixing bowl, add freshly cooked rice, salt, and sesame oil. Mix until combined, and set aside to cool until not steaming but still warm. Once rice has reach this state, cover with plastic wrap and set aside.
Skirt Steak:
Slice skirt steak to ¼ inch wide and about 3-4 inch long strips. In a mixing bowl, add skirt steak, minced garlic, soy sauce, and black pepper. Cover with plastic wrap and set aside to marinade.
Spinach:
Rinse spinach and remove all excess dirt. In a large pot of boiling water, blanch spinach for about 15 seconds. Remove and submerge into a bowl of ice water to stop the cooking. Remove from ice water, strain of excess moisture, drizzle with a bit of sesame oil and set aside.
In a small bowl, beat eggs until combined. In a non-stick frying pan on medium heat, add a teaspoon of olive oil. Add the beaten eggs, spread to cover the pan. When the bottom of the eggs begins to cook (about a minute) take a spatula and loosen the eggs and flip the egg over and allow to cook for about 3 more minutes. Remove egg from pan and place on a cutting board. slice eggs into strips about ½ inch wide. Set aside with spinach and carrots.
Pickled Radish:
Slice into long strips and set aside with spinach, carrots, and egg.
On a bamboo rolling mat, place the seaweed paper (shiny side down).
Evenly spread ¾ cup of rice leaving 2 inches uncovered on the far side of the sheet.
Place beef, carrot, pickled radish strip, egg strip, and spinach in the center of the rice.
Use both hands to roll the mat over the fillings. gently press the mat each time you roll to make sure it is secure. Continue rolling until reaching the end.
When finished, set the roll seam-sdie down, and brush with sesame oil. Repeat.
Slice and serve with more pickled radish on the side.
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/09/25/kimbap-gimbap/