Korean Gimbap with Japchae

Step 1

Boil sweet potato noodles in salted water until tender, ~5 minutes. Drain, toss with 1 tbsp soy sauce and 0.5 tbsp sesame oil. Set aside.

Step 2

Slice carrot into thin matchsticks. Blanch spinach in boiling water until wilted, ~1 minute. Squeeze dry. Toss with pinch of salt and 0.5 tbsp sesame oil.

Step 3

Beat 2 eggs with pinch of salt. Heat 0.5 tbsp oil in a skillet over medium. Pour in egg mixture and swirl to coat pan evenly, ~2 minutes per side.

Step 4

Slide cooked egg onto a plate. Repeat with remaining 2 eggs. Cool, then cut each into strips.

Step 5

Season cooked rice with remaining 1 tbsp soy sauce and 0.5 tbsp sesame oil while warm. Mix gently to combine.

Step 6

Place nori shiny-side down on a bamboo mat. Spread 0.5 cup rice evenly across the nori, leaving a 0.5-inch border at the top.

Step 7

Arrange carrot, spinach, noodles, and egg strips in a horizontal line across the center of the rice.

Step 8

Roll tightly away from you, sealing the edge with a finger dipped in water. Slice into 6–8 pieces with a sharp knife.

Step 9

Serve at room temperature or warm. Drizzle with a few drops of sesame oil if desired.