Sonoma Market Kimbap Recipe

Ingredients

• 5 garlic cloves, minced, divided 5 garlic cloves, minced, divided 5 garlic cloves, minced, divided
• 1½ tablespoons soy sauce, divided 1½ tablespoons soy sauce, divided 1½ tablespoons soy sauce, divided
• 4 teaspoons toasted sesame oil, divided, plus more to taste 4 teaspoons toasted sesame oil, divided, plus more to taste 4 teaspoons toasted sesame oil, divided, plus more to taste
• 8 ounces beef steak, sliced thin 8 ounces beef steak, sliced thin 8 ounces beef steak, sliced thin
• 8 teaspoons vegetable oil, divided 8 teaspoons vegetable oil, divided 8 teaspoons vegetable oil, divided
• 1 pint beech mushrooms 1 pint beech mushrooms 1 pint beech mushrooms
• ¼ teaspoon granulated sugar ¼ teaspoon granulated sugar ¼ teaspoon granulated sugar
• 2 carrots, shredded 2 carrots, shredded 2 carrots, shredded
• ¼ teaspoon kosher salt ¼ teaspoon kosher salt ¼ teaspoon kosher salt
• 1 bunch spinach 1 bunch spinach 1 bunch spinach
• 4 cups mung bean sprouts 4 cups mung bean sprouts 4 cups mung bean sprouts
• ½ teaspoon fish sauce ½ teaspoon fish sauce ½ teaspoon fish sauce
• 4 cups cooked short grain white rice 4 cups cooked short grain white rice 4 cups cooked short grain white rice
• ½ cup seasoned rice vinegar ½ cup seasoned rice vinegar ½ cup seasoned rice vinegar
• 4 sheets toasted nori (seaweed) 4 sheets toasted nori (seaweed) 4 sheets toasted nori (seaweed)
• 2 teaspoons sesame seeds 2 teaspoons sesame seeds 2 teaspoons sesame seeds