Foryoueats: Kimbap

Ingredients

• For the Rice:
• 2¼ cups uncooked Japanese short-grain white rice (3rice cookercups,540 ml; yields6⅔cups or990g of cooked rice)
• 2½ cups water (540 ml)
• For the Filling:
• ¾ lb thinly sliced beef (chuck or ribeye) (found at Japanese or Korean grocery stores, or you can thinly slice meat at home)
• 2 Tbsp soy sauce (for the beef)
• 2 tsp sugar (for the beef)
• 4 cloves garlic (divided; for the beef and spinach)
• 2 large eggs (50 g each w/o shell)
• 3 pinches Diamond Crystal kosher salt (divided; for the eggs, carrots, and spinach)
• 1 Tbsp neutral oil (for cooking the omelette)
• 1 carrot (large; 5.6 oz, 160 g)
• 1 bunch spinach (roughly ½ lb, 250 g)
• 1 takuan (pickled daikon radish) (whole; about the length of a nori sheet)
• 4 Tbsp toasted sesame oil (divided; for cooking the vegetables and brushing the rolls; plus more as needed)
• For Rolling the Kimbap:
• 6 sheets nori (dried laver seaweed)
• 2 Tbsp toasted white sesame seeds