KIMBAP

TOTAL TIME: 50 MINS

INGREDIENTS

FOR THE RICE

• 2 c. uncooked glutinous sticky rice

• 2 tbsp. toasted sesame oil

• 1/4 tsp. kosher salt

FOR THE SPICY TUNA

• 2 (5-oz.) cans tuna, drained

• 1/3 c. mayonnaise

• 1 tbsp. gochujang

• 1 tbsp. ground gochugaru

FOR THE EGG

• 2 large eggs, beaten

• 1 tsp. extra-virgin olive oil

• Kosher salt

FOR THE CARROTS

• 1 large carrot, julienned

• 2 tsp. low-sodium soy sauce

• 2 tsp. toasted sesame oil

• 2 tsp. gochujang

• 1 small clove garlic, grated

FOR THE PERILLA

• 1 bunch perilla, stems removed

• 1 tbsp. toasted sesame oil

• Pinch kosher salt

FOR ASSEMBLY

• 8 strips danmuji

• 4 sheets toasted nori

• Toasted sesame oil

METHOD

FOR THE RICE

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

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.

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

FOR THE SPICY TUNA

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

FOR THE EGG

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

2. 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.

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

FOR THE CARROTS

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

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

FOR THE PERILLA

1. 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.

2. 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.

TO ASSEMBLE

1. 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.

2. 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.

3. 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.

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