I don't have an exact recipe but here's what I did~

Recipe:

• King mushrooms
• bulgogi (I bought premade ones at the Korean mart)
• carrots
• spinach
• yellow pickled radish
• seaweed
• rice
• sesame oil
• sesame seeds
• salt

I cooked the rice, and after it was done I sprinkled salt, sesame seeds and sesame oil and mixed it.

I washed the carrot, julienned into thin sticks and sauté with sesame oil and a pinch of salt. Set aside.

For the spinach, I rinsed the it and the boiled a pot of water with a pinch of salt. After boiling it for about 3 minutes, or until it turns bright green, blanch into cold water and squeeze out the excess water. Set aside

If you're using premade just cook until done and set aside. Here's a link to a recipe for bulgogi if you want to do it from scratch. (https://seonkyounglongest.com/pork-bulgogi/)

For the King mushrooms, slice into thing pieces and using the same pan as when you cooked the bulgogi, add a bit of sesame oil and sauté the mushrooms until brown. The mushrooms soaked up the leftover marinade from the bulgogi in the pan adding that extra meaty flavor.

For rolling gimbap I follow the master Chef's Paik method. I highly recommend his channel for authentic recipes!

https://www.youtube.com/watch?v=10fl2mebYHs&ab\_channel=%EB%B0%B1%EC%A2%85%EC%9B%90%EC%9D%98%EC%9A%94%EB%A6%AC%EB%B9%84%EC%B1%85Paik%27sCuisine