• Cook rice according to package instructions and season with salt, sugar, and sesame oil
• Add sliced beef to a bowl and add remaining ingredients for marinade. Mix thoroughly to ensure beef is evenly coated with marinade and set aside.

Cook the fillings

• Whisks eggs in a small bowl and cook in a medium pan coated with oil. Ensure eggs are spread out over entire surface of the pan. Flip and cook on the other side then carefully transfer to a cutting board. Once cooled, fold the omelette and cut into 1/2" strips. Set aside onto a platter.
• Add oil to the pan and cook the chopped carrots for about 4-5 minutes until softened. Season with salt and sesame oil and set aside on the platter.
• Do the same thing with the baby spinach. Once spinach has wilted and cooked, season with garlic, salt, and sesame oil. Set aside on platter.
• Cook the marinated beef until the meat is fully cooked and no longer red. Set aside.

Assembling the kimbap

• Lay a sheet of nori on the bamboo mat then evenly spread about 3/4 cup of cooked rice, leaving about 1/2 inch at the top of the nori uncovered. Then layer on the beef, egg, carrots, spinach, and pickled yellow radish (*optional).
• Use both hands to carefully fold over the edge of the mat until it touches the edge of the fillings. Gently roll the kimbap while pulling the mat upward to ensure it doesn't get rolled into the kimbap. When you reach the edge, add a few grains of rice and smear so it so that it acts like a glue to seal the end of the kimbap.
• Continue until all the rice and fillings have been used up. Brush toasted sesame oil over the rolled kimbaps and garnish with sesame seeds. Use a sharp knife to slice the kimbap into 1/4" coins. *Dip your knife into water frequently to prevent bits of rice from sticking to it as you slice.
• Serve at room temperature.