Rinse your brown rice in water till the water runs almost clear, and then leave your rice to drain in a sieve for half an hour before cooking it.

In a small bowl, combine your rice vinegar, mirin agave nectar and beet juice. Whisk to dissolve. Set aside.

After 30 minutes of draining your rice, combine with 2 cups of water in a deep saucepan. Bring to a boil and then turn down to a simmer, cover with a lid and cook for 35 minutes. Do not open the lid in between!

After 35 minutes, turn heat off but keep your pot on the hob, covered, for another 15 minutes.

Transfer rice to a bowl and pour vinegar mixture in straight away. Using a paddle, "cut" and "fold" vinegar into rice whilst rotating the bowl at the same time. At this point, I use a mini fan to blow cool air into the rice - this helps it cool rapidly and get sticky. Continue folding, cutting and mixing with the mini fan turned on until your rice is completely cool and sticky.

To assemble your rolls, place a nori sheet, shiny side down on a bamboo mat. Using wet hands, press rice down onto your seaweed and cover most of the sheet with it, leaving a 1 inch border nearest to you. Fill with prepared fillings and roll, jelly roll style. Leave your rolls for 5 minutes before cutting them

Finally, brush some sesame oil on the top of your Kimbap rolls and use a very sharp knife to make clean, beautiful cuts.

Preheat oven to 200 degrees celsius. Combine diced sweet potato, salt, pepper, and sesame oil in a bowl. Toss to coat and then transfer to a baking tray and roast for 45 minutes, till soft.

Once the sweet potato is cooked, immediately transfer it into a bowl and toss it with Gochujang and water, crushing to mash some of the sweet potato slightly. Set aside to cool.

Combine chickpea flour, water and black salt in a bowl. Whisk till smooth, and set aside for ten minutes. After 10 minutes, fry as you would a normal omelette, in a non stick pan. Once cooked, cut into strips and set aside.

Using 1 teaspoon of sesame oil, sautee carrots with some salt in a pan for 2 minutes. Set carrots aside and repeat the same process with your baby spinach and remaining 1 teaspoon of oil.