Sausage Gimbap

In a large bowl, combine 3 cups of cooked short-grain rice with a pinch of salt and a drizzle of sesame oil. Mix gently but thoroughly.

Crack 4 eggs into a bowl, add a pinch of salt, and whisk until smooth.

Heat a lightly oiled pan over medium heat. Wipe away excess oil, then pour in the egg mixture to cook a thin, large omelet. Cook for 4-5 minutes on low heat, flip, and cook the other side briefly.

While the egg cooks, prepare the vegetables. Julienne the cucumber and carrot, and place them in separate bowls. Sprinkle each with a pinch of salt and set aside.

Remove the cooked omelet from the pan, let it cool, and then slice it into long, thin strips.

Prepare the yellow pickled radish (Danmuji) by patting 4 strips dry with a paper towel.

Rinse and pat dry 2 sausages, then cut each one lengthwise into four long strips.

Squeeze the excess water from the salted cucumber and carrots using paper towels.

In a lightly oiled pan, briefly sauté the cucumber strips for about 20 seconds to retain their crispness and color. Remove from the pan.

In the same pan, sauté the carrots over medium-high heat for about a minute until slightly softened. Remove from the pan.

Add the sausage strips to the pan and pan-fry until they are heated through and slightly browned.

Place a sheet of roasted seaweed (gim) shiny-side down on a bamboo rolling mat.

Spread about 3/4 cup of the seasoned rice evenly over the seaweed, leaving about 1-2 inches of space at the top.

Layer the prepared fillings horizontally across the center of the rice: carrots, cucumber, pickled radish, egg strips, green onion, and sausage.

Start rolling from the bottom, using the bamboo mat to tuck in the ingredients tightly. Continue rolling with firm pressure until you have a tight cylinder. Repeat for the remaining rolls.

Brush the outside of the finished rolls with a light coating of sesame oil.

Sprinkle toasted sesame seeds over the top of the rolls.

Using a sharp, slightly oiled knife, slice each roll into bite-sized pieces, about 1/2 to 3/4 inch thick.

Arrange the gimbap slices on a plate or in a lunch box. Enjoy!