Gyeran Gimbap

Cook short-grain white rice according to package instructions. Once cooked, transfer the cooked short-grain white rice to a large mixing bowl. Season the cooked short-grain white rice with 10g of sesame oil, 2g of fine sea salt, and the toasted white sesame seeds. Mix gently to combine and let the seasoned rice cool slightly.

Blanch the spinach (sigeumchi) in boiling water for 30 seconds. Drain the spinach, rinse it under cold water, and then squeeze out any excess moisture. In a bowl, season the spinach with the minced garlic, 1g of fine sea salt, and 2g of sesame oil.

Julienne the carrot (danggeun). Lightly stir-fry the carrot in a pan with a pinch of fine sea salt until it is slightly tender but still retains some crispness.