Not quite your traditional kimbap.
YAK-GOCHUJANG (Red pepper paste with beef):
[ 1/3 cup ground beef + 1/2 cup gochujang or Korean red pepper paste + 1 teaspoon soy sauce + 2 teaspoon sesame oil + 3 tablespoons honey + 3 garlic cloves, minced ]
Heat the sesame oil in a skillet over medium high heat. Add in the garlic and saute until fragrant. Add in the ground beef and cook for 2 minutes. Lower the heat and add gochujang and honey. Cook for another 3 minutes and take off from heat. Set aside.
[ 5 sheets of “gim”/”kim”/roasted dried seaweed + 2 1/2 cups cooked short-grain white rice + 1 small carrot, cut into thin matchsticks + 2 cups spinach, blanched + 1 cucumber, cut into long strips + Spam or sausages, cut into long strips + 3 eggs + sesame oil + sesame seeds ]
You’d want to have all the ingredients prepped before you start rock n’ rollin’, so to speak, so cook the rice according to the package instruction and keep warm. Warm, not hot, not cold.
Saute the blanched spinach in a little bit of sesame oil and salt. Set aside. Do the same for the carrot matchsticks and sausages.
Lightly whisk the eggs with a little salt and cook into a flat omelet. Cut into long strips.Combine the rice with 2-3 tablespoons of yak-gochujang (recipe above) and mix well. Taste and adjust seasoning. Prepare a bowl with water on the side. Spread a sheet of seaweed over the bamboo sushi roll, put about 1/2 cup of seasoned rice and spread evenly over about 2/3 of seaweed. You want to dip your fingers in the water so the rice won’t stick. Lay the first ingredient down around 1/3 of the way up from the bottom of the rice (with about an inch of empty rice space at the bottom) Stack the other fillings down on top.
Roll from the bottom (as if you’re rolling a sleeping bag), pressing down to make the fillings stay in. As you continue to roll, pull the whole thing down towards the end of the bamboo mat. Spread a tiny dab of water along the top seam to hold the roll together.
Set aside and continue with other seaweed sheets. Brush the kimbap rolls with some sesame oil and sprinkle with sesame seeds on top. Cut each roll into 7-8 pieces. Serve with extra yak-gochujang, if you want.