Microwave spinach for 1 minute at 600W, rinse, squeeze out water, and cut into bite-sized pieces. Mix spinach with 1/4 tsp salt and 1 tsp sesame oil to make spinach namul.

Julienne the carrot and sprinkle with a pinch of salt. Massage the salt into the carrot, let sit for 10 minutes, and squeeze out excess water. Slice pickled radish into thin strips.

Heat 1 tsp sesame oil in a pan, cook beef on medium heat until done, then add BBQ sauce, a pinch of salt, and sesame seeds. Stir briefly and let cool.

Place a sheet of roasted seaweed diagonally on a piece of plastic wrap. Add 1/4 of the rice in the center, followed by half the beef, spinach namul, pickled radish, and carrot. Top with another 1/4 of the rice. Fold the corners of the seaweed inward to wrap, then secure with plastic wrap. Repeat for the second portion.