Korean-Style Bulgogi Kimbap Casserole

• In a small bowl, combine vinegar, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir in radishes and cucumber. Refrigerate until ready to serve. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 1-2 minutes. • Stir in spinach; season with salt and pepper. Cook, stirring occasionally, until carrots are tender and spinach has wilted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Reduce heat to medium. Add bulgogi sauce and stir to coat. Cook, stirring occasionally, until sauce has slightly reduced, 1-2 minutes.

• Fluff rice with a fork. Stir in half the sesame oil (all for 4 servings). • Arrange half the seaweed sheets in an even layer on a baking sheet (it’s OK if they overlap a bit). Toast on top rack until warm and lightly crisped, 1-2 minutes. Let cool for 1 minute, then cut into quarters. • Using your hands, crumble remaining seaweed sheets into a small serving bowl.

• Carefully press rice into an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) in an even layer. (TIP: Coat baking dish with nonstick cooking spray before adding rice.) Top with beef and smooth out in an even layer with a rubber spatula. Spread carrots and spinach in an even layer atop beef. Bake casserole on top rack until warmed through, 2-3 minutes. • Evenly top with pickled radishes and cucumber (draining first).