Kimbap (Korean Rice Rolls) at Home

Wash the ingredients and prepare them as follows:
- Peel the carrots and cut them into long strips.
- Cut the cucumber into long, thin strips.
- Cut the beef into thin strips.

Heat 3 tablespoons of cooking oil in a pan and briefly stir-fry the carrots until softened. Season with seasoning powder, pepper and sesame oil so the carrots absorb the flavour, then transfer to a plate.
Crack 4 eggs into a large bowl and beat well, seasoning with a little salt, pepper and seasoning powder. Pour the egg into the pan in a thin layer; when it's just set, flip it so it doesn't burn. Once cooked, transfer to a plate, let it cool a little, then cut into strips.

Marinate the beef with 1/2 tablespoon of salt, pepper, 1/2 tablespoon of sugar, a little sesame oil and minced garlic. Leave for 10 minutes to absorb the flavour before cooking.
Then stir-fry the beef briefly in a pan until just cooked and turn off the heat.

With the vegetables, egg and beef ready, it's time to prepare the rice. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of sugar, 2 teaspoons of sesame oil and 2 teaspoons of toasted sesame seeds to the hot rice and mix well.
All the filling ingredients are now ready.
Now mix the rice with a little salt, pepper, sesame oil and sugar.
Let's roll:
- Lay a seaweed sheet on a flat surface.
- Spread the rice evenly over the seaweed first (remember to leave a little space at the far end).
- Add the other ingredients one by one and roll up tightly. Repeat until everything is used up.
- Slice into bite-sized rounds.
Ta-da! Your family now has delicious Korean kimbap – so simple, right?
Good luck!