Kimbap

1. Rinse rice thoroughly until the water runs clear. Transfer to a medium pot, add 300ml of water, bring to a boil, then cover and reduce to a simmer for 20 minutes, or until fluffy.

2. For the beef, combine all ingredients in a medium bowl and set aside to marinate.

3. For the dipping sauce, combine all ingredients in a small bowl and set aside.

4. Fill a large bowl with iced water, then bring a large pot of water to boil. Blanch the spinach, then drain and transfer to the iced water to cool. Squeeze out excess mixture, then transfer to a clean bowl and season with one teaspoon of sesame oil and a pinch of salt.

5. Beat eggs in a small bowl with a pinch of salt. Heat a small nonstick frying pan over medium heat, add eggs, cook for 1-2 minutes on each side. Remove from pan, let cool slightly, then cut into 1.5cm thick strips.

6. In the same pan, heat a drizzle of oil over medium heat. Add the carrots, lightly season with salt and pepper, and cook until tender. Remove the carrots from the pan and set them aside.

7. To the same pan, increase the heat to medium-high and add the beef. Cook for 2-3 minutes, or until cooked through.

8. While the rice is still warm, gently mix in the sesame oil and salt.

9. To assemble the kimbap rolls, place a seaweed sheet shiny side down on a bamboo mat. Lightly moisten your hands and spread about ¼ - ½ cup of rice evenly over the seaweed, leaving a 4cm gap at the top. Arrange the filling ingredients on top of the rice, ensuring some rice is exposed at the bottom as well.

10. Lift the base of the seaweed and tightly roll it over the filling until all the rice is enclosed. Dampen the uncovered seaweed edge with water and continue rolling, pressing down firmly to seal.

11. Lightly brush the top of the roll with sesame oil, then slice it into rounds using a sharp knife that's been lightly coated with sesame oil.

12. Repeat the process with the remaining ingredients, then serve the rolls with the dipping sauce.