Chicken Bulgogi Kimbap (Korean Seaweed Rice Rolls)

Prepare the vegetables. Julienne the carrot, lightly salt it, and set aside for a few minutes. Cut the cucumber into long sticks and remove the seedy center. Rinse the spinach.

Crack the eggs into a bowl, add a small pinch of salt, and beat until smooth.

Bring 500 ml water to a boil. Blanch the spinach for 30 to 60 seconds, drain, cool slightly, and squeeze out the excess water.

Squeeze the salted carrot dry. Heat 1 tbsp canola oil in a skillet over medium heat and stir-fry the carrot for about 30 to 40 seconds, just until slightly tender. Transfer to a plate.

Add about 1/2 tbsp canola oil to the same pan. Pour in the eggs and swirl to make a thin omelet. Cook until set, flip briefly, then transfer to a board and cut into strips once cool enough to handle.

Heat a little more canola oil in the pan over medium-high heat. Stir-fry the marinated chicken until cooked through and lightly caramelized, then set aside.

Set out the pickled radish sticks and arrange all fillings within reach before rolling.

Place a sheet of roasted seaweed shiny-side down on a bamboo mat. Spread half of the rice in a thin, even layer, leaving about 2 inches uncovered at the top edge. Arrange half of the chicken, pickled radish, egg strips, spinach, carrot, and cucumber in a line across the lower third.

Lift the mat and roll the kimbap tightly, tucking in the filling as you go. Seal the edge, then brush the roll lightly with sesame oil. Repeat with the second sheet of seaweed and remaining fillings.

Slice each roll with a sharp knife into 1-inch pieces. Serve immediately, or pack for lunch once completely cooled.