Kimbap

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

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. 

7 . Stage

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

8 . Stage

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

9 . Stage

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

10 . Stage

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.

11 . Stage

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.

12 . Stage

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. 

13 . Stage

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. 

14 . Stage

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.

15 . Stage

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