Gimbap (Korean Seaweed Rice Rolls)

Blanch the spinach for 30 seconds, squeeze out water, and season with a pinch of salt and sesame oil. Sauté the julienned carrots in a slightly oiled pan until softened.

Fry the beaten eggs into a flat omelet, then cut into long, 1/2-inch thick strips. Briefly pan-fry the imitation crab sticks.

Place a bamboo rolling mat flat on a clean surface. Lay one sheet of seaweed shiny-side down.

Spread about 3/4 cup of the seasoned rice evenly over the seaweed, leaving the top 1.5 inches bare to seal the roll.

Arrange the spinach, carrots, egg strips, crab, and pickled radish horizontally across the bottom third of the rice.

Roll the bamboo mat tightly from the bottom up, squeezing gently but firmly to shape the roll into a cylinder. Rub a little sesame oil on the outside and slice into 1/2-inch pieces with a wet, sharp knife.