Bulgogi Beef Gimbap (Korean Seaweed Rice Rolls)

Make omelette strips

1. In a bowl, beat eggs with a pinch of salt.
2. Heat up a non-stick skillet over low heat. Add beaten eggs to skillet and let it cook into a thin, flat omelette. When it's almost completely set, flip and cook the other side for 30-40 seconds.
3. Remove omelette from heat. Let cool slightly then cut into thin strips.

Make bulgogi beef

1. In a bowl, mix together all ingredients for the bulgogi beef, except for beef.
2. Add beef and stir well to ensure all the slices are covered in marinade completely. Let sit for 5 minutes then drain and discard marinade.
3. Heat up a non-stick skillet over medium heat. Add beef to skillet and cook for 1-2 minutes or until cooked through. Remove from heat and set aside

Prepare other ingredients

1. Thinly slice red cabbage.
2. Julienne carrot, pickled radish and cucumber using a peeler or mandolin slicer.
3. In a large bowl, add rice vinegar and salt and mix until salt is dissolved. Then, mix in the cooked rice.

Assemble gimbap

1. Place one sheet of seaweed on a bamboo sushi mat.
2. Spread a thin layer of rice on the seaweed sheet, leaving a 1 inch gap on the top.
3. Neatly arrange red cabbage, carrot, radish, cucumber, egg and bulgogi beef across the center of the rice.
4. Roll the bamboo mat up, curling the seaweed and rice around the fillings, then roll all the way up. Then gently squeeze the roll so it holds its shape. Set roll aside and repeat with the remaining ingredients.
5. When you finish assembling the rolls, brush them with sesame oil, then cut into bite sized pieces. Garnish with sesame seeds and serve. Enjoy!