Also known as gimbap, this delicious Korean dish stars cooked vegetables and meat in sushi-style seaweed rolls.

Preparation

In a medium work bowl, mix 3 teaspoons minced garlic with 1 tablespoon soy sauce and 2 teaspoons sesame oil, then add sliced beef and marinate for 30 minutes to overnight.

To grill, cook marinated beef over high, direct heat for 3–4 minutes, or to pan-fry, heat 2 teaspoons vegetable oil in a large skillet over high heat. Let excess marinade drip off then add beef. Cook for 3–4 minutes, until cooked and caramelized bits form, then remove from pan.

Sauté mushrooms with 2 teaspoons of vegetable oil for 2–3 minutes, until tender, then add 1½ teaspoons soy sauce, ¼ teaspoon sugar and ½ teaspoon minced garlic. Stir for 1 minute, then remove from pan. (Vegetables can cool, they are meant to be at room temperature or slightly warm.)

Place carrots in a bowl and sprinkle with ¼ teaspoon kosher salt. Toss together and leave for 15 minutes, then drain excess liquid. Add 2 teaspoons vegetable oil to the pan, then cook carrot until just tender and remove.

Heat 2 teaspoons vegetable oil with a splash of sesame oil. Sauté spinach until it starts to wilt. Add ½ teaspoon minced garlic and salt to taste, stir, then remove. When cool, squeeze to drain out excess liquid.

Blanch bean sprouts in boiling water for 2 minutes, or until flexible. Drain under cold water, then cool. Squeeze out excess liquid then place in a bowl and mix with 2 teaspoons sesame oil, 1 teaspoon minced garlic and ½ teaspoon fish sauce. 

Drizzle seasoned rice vinegar over cooked rice and mix gently. Spread warm rice evenly on nori. Sprinkle with sesame seeds, top with vegetables and beef, then roll tightly like sushi. Serve with Bibimbap Sauce.