Korean Gimbap with Japchae

Ingredients

• 2 cups, cooked short-grain white rice
• 6 oz sweet potato noodles (japchae)
• 4 large eggs
• 1 medium carrot
• 2 cups, fresh spinach
• 3 tbsp soy sauce, divided (2 tbsp + 1 tbsp)
• 2 tbsp sesame oil
• 4 whole nori sheets

Instructions

1. 1

   Boil sweet potato noodles in salted water until tender, ~5 minutes. Drain, toss with 1 tbsp soy sauce and 0.5 tbsp sesame oil. Set aside.

2. 2

   Slice carrot into thin matchsticks. Blanch spinach in boiling water until wilted, ~1 minute. Squeeze dry. Toss with pinch of salt and 0.5 tbsp sesame oil.

3. 3

   Beat 2 eggs with pinch of salt. Heat 0.5 tbsp oil in a skillet over medium. Pour in egg mixture and swirl to coat pan evenly, ~2 minutes per side.

4. 4

   Slide cooked egg onto a plate. Repeat with remaining 2 eggs. Cool, then cut each into strips.

5. 5

   Season cooked rice with remaining 1 tbsp soy sauce and 0.5 tbsp sesame oil while warm. Mix gently to combine.

6. 6

   Place nori shiny-side down on a bamboo mat. Spread 0.5 cup rice evenly across the nori, leaving a 0.5-inch border at the top.

7. 7

   Arrange carrot, spinach, noodles, and egg strips in a horizontal line across the center of the rice.

8. 8

   Roll tightly away from you, sealing the edge with a finger dipped in water. Slice into 6–8 pieces with a sharp knife.

9. 9

   Serve at room temperature or warm. Drizzle with a few drops of sesame oil if desired.

Tools you’ll need

• large pot for boiling noodles
• skillet, 10-inch
• cutting board
• sharp knife
• bamboo sushi mat
• spoon or rice paddle

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