Kimbap

1. Prepare the rice: In a large bowl, combine the cooked short-grain rice with 15g sesame oil and 3g salt. Mix gently until well combined and set aside to cool slightly.

2. Prepare the spinach: Blanch the fresh spinach in boiling salted water for 30 seconds. Drain immediately and rinse under cold water. Squeeze out excess water thoroughly. In a bowl, season the spinach with 10g soy sauce, 5g sesame oil, 5g minced garlic, and 2g salt. Mix well.

3. Prepare the carrot: Julienne the carrot. Heat 5g vegetable oil in a pan over medium heat. Sauté the julienned carrot with 1g salt for 2-3 minutes until slightly tender but still crisp. Remove from heat.