Kimbap

Step 1

In a large bowl, rinse rice twice. Fill bowl with fresh water and let rice soak 30 minutes.

Step 2

Fill a pot with 2" of water. Place drained, soaked rice in a steamer or fine-meshed sieve that fits tightly over your pot and cover pot with lid. Over medium heat, bring water to a boil. Reduce heat to low and continue cooking until rice grains turn from opaque to translucent, about 25 minutes. Remove from heat and keep covered for another 10 minutes.

Step 3

Transfer rice to a large bowl, then gently mix with sesame oil and salt. Set aside and let cool.

Step 4

In a large bowl, stir together all ingredients until well combined.

Step 5

In a large skillet over medium heat, brush oil evenly across the bottom and sides of pan.

Step 6

Reduce heat to medium-low then add eggs, swirling pan several times to make a thin layer. Cook until the edges of the omelette begin to peel away from pan, 2 to 3 minutes. Gently flip and cook up to 1 minute more until eggs are fully set.

Step 7

Remove from pan, sprinkle lightly with salt, then let cool and slice into thin strips.

Step 8

To a pot of salted boiling water, add carrots and blanch for 1 minute. Remove with tongs and transfer to a medium bowl.

Step 9

Add to bowl soy sauce, sesame oil, gochujang, and garlic. Stir until well combined, then let cool.

Step 10

To the pot of salted boiling water, add perilla leaves and blanch for 1 minute. Remove with tongs and transfer to a medium bowl. Let cool completely.

Step 11

Squeeze out and drain all remaining water, then roughly chop blanched leaves. Return to bowl and stir in sesame oil and salt until well combined.

Step 12

Lay 1 sheet nori on a bamboo mat, then scoop about a cup of rice on top. With dampened hands, spread rice evenly across 80% of the seaweed.

Step 13

Place a quarter of the tuna in a straight line on top of the rice, then follow with strips of egg, carrot, perilla, and danmuji.

Step 14

Lift the bamboo mat from the end closer to you and fold it over to meet the edge of the rice in a tight roll. Squeeze firmly to compact the roll, then continue rolling along the spiral log to seal the edge.

Step 15

Brush rolled kimbap with a thin layer of sesame oil and let sit 10 minutes before slicing.