Mayak Gimbap

Step 1

Crack the 4 eggs into a small bowl and whisk them with a fork until the yolks and whites are fully mixed, about 30 seconds.

Step 2

In a second small bowl, mix the gochujang, 1 tablespoon soy sauce, and sugar with a spoon until smooth — this is the mayak sauce.

Step 3

Heat 1 tablespoon sesame oil in a 10-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the ground beef to the hot skillet and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and it browns slightly, about 4 minutes.

Step 5

Pour 2 tablespoons soy sauce over the beef and stir constantly for 20 seconds until the liquid mostly evaporates and the meat smells savory.

Step 6

Transfer the cooked beef to a small plate using a spoon.

Step 7

Wipe the skillet clean with a paper towel, then add the remaining 1 tablespoon sesame oil and heat over medium until shimmering, about 60 seconds.

Step 8

Pour the whisked eggs into the center of the skillet and immediately tilt and rotate the pan so the egg spreads into a thin, even sheet covering the whole bottom.

Step 9

Cook the egg sheet without stirring until the top looks set and barely moist, with the edges slightly curled and golden, about 2 minutes.

Step 10

Slide the cooked egg sheet onto a cutting board and let it cool for 30 seconds until you can touch it.

Step 11

Cut the cooled egg sheet into two equal halves lengthwise (so each piece is roughly 5 inches by 10 inches).

Step 12

Place one egg half on a cutting board with the longer edge closest to you, shiny side down.

Step 13

Spread 0.5 cup of cooled sushi rice in an even layer across the egg piece, leaving a 0.5-inch border at the far edge.

Step 14

Sprinkle half of the cooked beef in a thin line across the middle of the rice, running left to right.

Step 15

Starting at the edge closest to you, roll the egg and rice away from you tightly into a cylinder, pressing gently as you roll so it holds together.

Step 16

Repeat steps 12–15 with the second egg half, remaining rice, and remaining beef to create a second roll.

Step 17

Using a sharp knife, slice each roll into 6 equal pieces by cutting straight down through the roll every 1.5 inches, wiping the blade clean between cuts.

Step 18

Arrange all 12 pieces on a serving plate with the spiral sides facing up so you can see the filling.

Step 19

Drizzle the mayak sauce evenly over all the pieces, using about 1 tablespoon per roll.