Kimchi Gimbap

Cook 300g of short-grain white rice according to package directions. While still warm, transfer the cooked short-grain white rice to a large bowl. Add 5g of toasted sesame oil, 2g of fine sea salt, and 3g of toasted white sesame seeds. Mix gently until well combined, then set aside to cool slightly.

Finely chop 200g of aged napa cabbage kimchi. Dice 100g of pork belly into small pieces. Mince 10g of garlic cloves. Heat a pan over medium heat and add the diced pork belly, cooking until browned and some fat has rendered. Drain excess fat if desired. Add the chopped aged napa cabbage kimchi and minced garlic cloves to the pan. Stir-fry for 3-4 minutes. Add 5g of gochugaru, 10g of Korean soy sauce, 5g of granulated sugar, and 5g of toasted sesame oil. Continue to cook, stirring occasionally, until the aged napa cabbage kimchi is tender and the liquid has mostly evaporated, about 5-7 minutes. Set aside.

Blanch 100g of fresh spinach in boiling water for 30 seconds. Immediately transfer to an ice bath to stop cooking, then squeeze out as much water as possible. In a small bowl, season the fresh spinach with a pinch of fine sea salt and 2g of toasted sesame oil. Mix well.