Colorful Mini Gimbap Rolls
Quick & Easy Mini Gimbap with Pantry Staples
Whip up these adorable and delicious mini gimbap rolls using whatever ingredients you have on hand! Perfect for a fun snack for kids or a light meal. Their vibrant colors are a feast for the eyes, and their bite-sized form makes them a joy to eat.
Main Ingredients- Mini gimbap seaweed sheets (or regular seaweed cut in half)
- 2 bowls of cooked rice
- 1/2 block of gimbap ham
- 2 imitation crab sticks
- 2 pickled radish strips
- Cooked burdock root (store-bought or homemade) as needed
- 2 eggs
Seasoning & Others- 2 Tbsp sesame oil
- 3 pinches of salt (2 for eggs, 1 for rice)
- Sesame seeds for garnish
- 2 Tbsp sesame oil
- 3 pinches of salt (2 for eggs, 1 for rice)
- Sesame seeds for garnish
Cooking Instructions
Step 1
Prepare the filling ingredients for the mini gimbap. Cut the gimbap ham into long, thin strips, suitable for the size of mini gimbap. Cut the imitation crab sticks to a similar length as the ham. Also, slice the pickled radish and cooked burdock root to an appropriate size for the mini rolls.
Step 2
Make the egg omelet. In a bowl, crack 2 eggs and add 2 pinches of salt. Whisk well. Lightly oil a non-stick pan over medium heat. Pour the egg mixture thinly and cook until set. Flip and cook the other side until lightly golden. Once cooled, cut the egg omelet into strips, similar in length to the ham and imitation crab sticks.
Step 3
Lightly pan-fry the ham and imitation crab sticks. Add a little oil to a pan and stir-fry the sliced ham and imitation crab sticks until lightly golden. This step adds extra flavor and texture. (This step is optional).
Step 4
With all the filling ingredients ready, it’s time to assemble the mini gimbap. Use pre-cut mini gimbap seaweed sheets or cut regular seaweed sheets in half lengthwise. (This recipe makes about 10 mini gimbap rolls).
Step 5
Season the rice. In a bowl with 2 bowls of warm cooked rice, add 2 tablespoons of sesame oil and 1 pinch of salt (adjust to taste). Sprinkle with sesame seeds. Gently mix using a spatula or spoon, being careful not to mash the rice grains, until everything is well combined. Ensure the rice is not too wet.
Step 6
Let’s roll the mini gimbap! Place a piece of seaweed on a rolling mat (or directly on your work surface) with the rough side facing up. Spread a thin layer of the seasoned rice over the seaweed, leaving a small border at the top edge. Arrange the prepared ham, imitation crab sticks, pickled radish, burdock root, and egg strips along the bottom edge of the rice. Starting from the bottom, carefully roll the seaweed tightly, ensuring the fillings don’t spill out. Gently press as you roll to create a compact shape. You can moisten the top edge of the seaweed with a little water or sesame oil to help seal the roll. Slice the rolled gimbap into bite-sized pieces, garnish with sesame seeds, and enjoy your delicious mini gimbap!
