Kimbap

Kimbap
Makes 4 rolls

Ingredients:
Korean-style marinated beef ribeye:
1/3 cup low sodium soy sauce
1/4 cup Asian pear, peeled and freshly grated
2 tablespoons sugar
1 tablespoon sesame oil
2 teaspoons rice wine vinegar
1 teaspoon honey
1 teaspoon fresh ginger, grated
3 garlic cloves, roughly chopped
1 green onion, sliced
1 lb beef ribeye, thinly sliced
sigumchi namul (marinated spinach):
1 bunch spinach, cleaned
1 ½ tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
¼ teaspoon sugar
1 garlic clove, minced
1 green onion, thinly sliced
pepper to taste
sushi rice:
1 cup cooked white rice
3/4 tablespoon rice wine vinegar
1 teaspoon sugar
2 eggs, lightly beaten
1 tablespoon vegetable oil
¼ yellow pickled radish, sliced into long, thin strips
4 sheets nori

Directions:
1. For beef: place all marinade ingredients into a food processor and process until smooth. Pour marinade over sliced ribeye, in layers, and  marinate for 12 to 24 hours. Grill meat in a grill pan, on high heat, with a small amount of nonstick cooking spray.
2. Grill on each side for 3 minutes or until the meat has cooked through completely. Set aside.
3. For spinach: fill a large pot with water and bring to a boil. Blanch spinach for 2 minutes, then drain and rinse under cold water. Squeeze excess water from spinach and roughly chop. Set aside. Place remaining spinach ingredients into a bowl and whisk together. Pour marinade over spinach and stir together to completely coat. Place in refrigerator until ready to use.
4. For “omelet”: pour oil into a nonstick skillet and place over medium heat. Pour beaten eggs into skillet and cook like a crepe, about 3 minutes on each side. Remove from skillet and slice into long, thin strips. Set aside.
5. For sushi rice: place rice, rice wine vinegar and sugar into a large bowl and gently fold together until fully combined. Set aside.
6. To assemble: place a sheet of nori onto a sushi mat/roller and carefully spread 1/4 cup of the prepared rice onto a thin layer over the nori.
7. Spread 4 ounces of beef atop the rice followed by ¼ of the spinach, 2 strips of daikon, and 2 strips of egg omelet.
8. Carefully roll the kimbap as tightly as possible, without tearing the nori.
9. Once the sushi has been rolled slice the roll into 10 to 12 even pieces, depending on desired thickness.
10. Repeat with the remaining ingredients until all four rolls have been made and sliced.
11. Serve accompanied with the remaining pieces of yellow pickled daikon.