Gimbap (Korean Seaweed Rice Rolls)

Beat the eggs, cook into a thin omelet, and slice into long strips about 1cm (1/2 inch) wide.

~7 min

Julienne the carrot and saute briefly with a pinch of salt; seed the cucumber and cut into long strips.

~7 min

Season the warm rice with the sesame oil, salt, and sesame seeds, folding with a cutting motion, then let it cool slightly.

~4 min

Why: Season the rice while it's warm so it absorbs evenly; letting it cool a bit keeps the seaweed from getting soggy.

Lay the seaweed rough side up and spread a thin layer of rice, leaving the top third bare.

~4 min

Watch out: A thick layer of rice guarantees a blowout — spread it so thin the seaweed almost shows through.

Line up the fillings in a single row across the lower third of the rice.

~2 min

Using a bamboo mat (or parchment paper), roll once firmly over the fillings to form a tight core, then keep rolling, pressing after each turn.

~4 min

Why: Once that first firm turn sets the core, the rest practically rolls itself — that's the whole technique.

Watch out: Roll it loosely and it falls apart when you slice — don't baby it for fear of breaking it.

Seal the edge with a few grains of rice and brush the outside lightly with sesame oil.

~2 min

Wet the knife with water or sesame oil before slicing, and wipe the blade every cut or two.

~4 min