Quick and Easy Kimbap! Korean Style Seaweed Rolls

• 360 ml Plain white steamed rice
• 4 sheets Dried nori seaweed for rolls
• 1/2 small Carrot
• 60 grams Spinach (fresh or frozen)
• 1 Egg
• 70 grams Beef or minced pork
• 1 tsp Soy sauce
• 1/2 tsp Sugar
• 1/2 tsp Garlic (grated)
• 1/3 tsp Sesame oil
• 1 tsp Mirin
• 1 dash Pepper
• 1 tsp Gochujang (Korean pepper paste)
• 2 stick Imitation crab sticks
• 1 Kimchi

1. Cook the rice using less water than normal.
2. Put the cooked rice into a bowl and mix in the sesame oil, white sesame seeds (1 tablespoon each) and salt (1/2 teaspoon).
3. Let it cool.
4. Julienne the carrots.
5. Place them in a heat-resistant plate and add sesame oil (small amount), salt (small amount) and sugar (1/4 teaspoon).
6. Microwave for about 2 minutes.
7. After cooking the spinach, drain well and mix with saltsesame oil (1/4 teaspoon each) and grated garlic (1/2 teaspoon).
8. Combine the ingredients marked with a and rub into minced meat.
9. Add sesame oil to frying pan and cook the meat soboro style (breaking it into tiny pieces).
10. Place on dish and let cool.
11. Add salt (small amount) and beat the egg.
12. Add some vegetable oil to an egg omelet pan and cook on low heat.
13. Roll thinly.
14. Cut into thin strips to use for filling.
15. Chop up the kimchi.
16. Pull apart the imitation crab into thin pieces.
17. Spread the rice thinly onto the seaweed paper.
18. (Warningleave about 1.5cm of the top edge uncovered) Place the filling on the bottom 1/3 of the seaweed and roll tightly.
19. Place the rolls so that the loose part of the seaweed paper is sitting on the bottom.
20. Place on top of cotton gloves or paper towels to remove moisture.
21. Cut the rolls into 2cm pieces and serve!

white steamed rice, rolls, carrot, egg, beef, soy sauce, sugar, garlic, sesame oil, mirin, pepper, gochujang, crab sticks

Taken from cookpad.com/us/recipes/154640-quick-and-easy-kimbap-korean-style-seaweed-rolls (may not work)