Kimbap (Korean Seaweed Rice Rolls)

Steps

1. Cook the rice with slightly less water than usual; keep warm until fillings are ready.
2. Cut beef into thin strips and mix with soy sauce, rice wine, sugar, sesame oil, and garlic. Set aside.
3. Blanch spinach in boiling water, then plunge into cold water and squeeze out excess liquid. Season with sesame oil and salt.
4. Beat eggs with a pinch of salt. Cook in a lightly oiled pan over medium-low heat, flipping to form a thick omelette. Cool, then slice into strips.
5. Julienne carrots and stir-fry in a lightly oiled pan until softened; season with a pinch of salt.
6. Cut fish cake into strips and stir-fry with soy sauce, sugar, and sesame oil until softened, about 2 minutes.
7. Stir-fry the seasoned beef over medium-high heat until cooked through, 2-3 minutes.
8. Arrange all prepared fillings together on a plate.
9. While the rice is still warm, mix in sesame oil and salt until evenly seasoned.
10. Place a seaweed sheet, shiny side down, on a cutting board or bamboo mat. Spread an even layer of rice over it, leaving about 1.5 inches uncovered at the top.
11. Lay the prepared fillings across the rice, leaving the top edge clear for sealing.
12. Lift the bottom edge and roll tightly away from you, using a bamboo mat for firm, even pressure to seal the roll.
13. Brush the roll with sesame oil. Oil a sharp knife to prevent sticking, then slice the roll into bite-sized pieces.