Aromatic Chive Mini Gimbap
Making Nutritious Mini Gimbap with Plenty of Chives
Today, I’m sharing a delightful recipe for mini gimbap, made with an abundance of fragrant spring chives! Spring chives are often called ‘heaven-sent tonic’ for their rich nutritional value. When lightly blanched and added inside the gimbap, even children who are typically hesitant about the strong chive flavor can enjoy them without any fuss. These petite, bite-sized rolls are easy to eat and make a perfect addition to any lunchbox!
Main Ingredients- Gimbap seaweed sheets (small size)
- A handful of fresh chives
- Pickled radish (danmuji), as needed
- 1/2 sheet of gimbap ham
- 1 bowl of warm mixed grain rice
Seasoning & Condiments- A pinch of toasted sesame seeds (for nutty flavor)
- A pinch of salt (to season rice)
- 1/2 tsp sesame oil (for aroma)
- A pinch of toasted sesame seeds (for nutty flavor)
- A pinch of salt (to season rice)
- 1/2 tsp sesame oil (for aroma)
Cooking Instructions
Step 1
First, let’s prepare the chives. Bring a pot of water to a boil, add a pinch of salt, and then add the chives. Stir them around for just 10-15 seconds and immediately remove them. Be careful not to overcook them, as they will become mushy. Rinse them under cold water to stop the cooking, squeeze out excess water, and set aside. This process helps retain their vibrant color and improves their texture.
Step 2
Cut the gimbap ham in half lengthwise to fit the mini gimbap size. Lightly grease a pan with oil and cook the ham over low heat until golden brown. It tastes even better when the edges are slightly crispy.
Step 3
Cut the gimbap seaweed sheets into quarters to create small, bite-sized portions for the mini gimbap.
Step 4
Now, let’s get all the rolling ingredients ready. Prepare the sliced ham, pickled radish, and blanched chives (ensure they are well-drained). Cut them to a length slightly shorter than the width of your seaweed pieces. The key is to ensure the fillings don’t stick out of the sides once rolled.
Step 5
In a bowl with the warm mixed grain rice, add a pinch of toasted sesame seeds, a pinch of salt, and 1/2 teaspoon of sesame oil. Mix everything gently until well combined. Seasoning the rice while it’s warm helps the flavors meld beautifully. Be gentle when mixing to avoid mashing the rice grains.
Step 6
Next, spread a thin layer of the seasoned rice over a piece of seaweed. About one heaping tablespoon of rice per sheet is usually sufficient. Arrange the prepared ham, pickled radish, and chives neatly on top of the rice. Then, carefully roll the gimbap tightly. To finish, gently press the rolled gimbap to secure its shape. Enjoy your delicious chive mini gimbap!
