Prepare Rice (Time: 0-10 minutes): Cook 4 cups short-grain rice. While hot, season with 1 tbsp sesame oil, 1/2 tsp salt, 1 tsp sesame seeds. Mix gently, let cool to room temperature.
Prepare Vegetables (Time: 10-30 minutes):
Carrot: Julienne 1 carrot, sprinkle with salt, let sit 10 minutes. Squeeze out water, sauté in 1/2 tsp oil 2 minutes. Set aside.
Cucumber: Julienne 1 cucumber, salt, let sit 10 minutes, squeeze dry.
Spinach: Blanch 100g spinach 30 seconds, rinse in cold water, squeeze dry. Season with 1/2 tsp sesame oil and pinch of salt.
Danmuji: Cut 100g yellow pickled radish into 1/4-inch thick strips.
Prepare Protein (Time: 30-40 minutes):
Eggs: Beat 3 eggs with pinch of salt. Cook in thin omelet in lightly oiled pan. Cut into strips.
Bulgogi: Use leftover bulgogi or quickly sauté 200g beef with 1 tbsp soy sauce, 1 tsp sugar.
Alternative: Use crab sticks or canned tuna mixed with mayo.
Assemble (Time: 40-50 minutes):
Place bamboo mat on counter with plastic wrap on top (optional).
Place 1 gim sheet shiny side down on mat.
Spread 3/4 cup rice evenly over gim, leaving 1-inch border at top.
Arrange fillings horizontally across bottom third: egg, carrot, cucumber, spinach, danmuji, protein.
Roll (Time: 50-55 minutes):
Lift bottom edge of mat, roll over fillings tightly.
Continue rolling, applying even pressure.
Moisten top border with water, complete roll.
Squeeze gently to shape.
Finish (Time: 55-60 minutes):
Brush roll with sesame oil.
Cut into 1-inch pieces with sharp knife (wipe between cuts).
Serve immediately or wrap in plastic wrap for later.
