Mini Gimbap (Kko-ma Gimbap)
Delicious Mini Gimbap: A Perfect Finger Food for Snacking
I’ve made my absolute favorite dish: Gimbap, but in a mini size! While I often make regular gimbap, mini gimbap isn’t something I usually prepare. My family often skips them, claiming they’re not tasty without meat. Why, though? Honestly, I prefer gimbap with just vegetables! Perhaps it’s because I ate so many mini gimbap rolls during my school days that I grew accustomed to that flavor. Back then, meat-filled gimbap wasn’t common. So, even though I craved mini gimbap, I didn’t make them because the kids wouldn’t eat them. But deciding to make them for myself, I found they turned out even more delicious! These days, mini gimbap have evolved into ‘magic gimbap,’ meant to be dipped in sauce. I don’t particularly care for that either; to me, mini gimbap seasoned just right are the absolute best, and I truly enjoyed them. Enjoy these delightful mini gimbap, perfect for any time and fun to pick and choose! Stay healthy always~♡
Gimbap Ingredients- Freshly cooked warm rice
- 2 handfuls of fresh chives (approx. 100g)
- A pinch of coarse salt
- Pickled radish (danmuji), 100g, cut into long strips
- 2 sheets of fried fish cake (eomuk), cut into long strips
- 2 eggs
Rice Seasoning & Additional Ingredients- 1 Tbsp olive oil
- 1/2 tsp salt (or soy sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1/2 tsp salt (or soy sauce)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, trim and wash the chives thoroughly. Blanch them in boiling water for about 10-20 seconds. Be careful not to overcook them, as they will become mushy. Rinse under cold water, squeeze out excess moisture, and cut into bite-sized pieces, about 3-4cm long.
Step 2
Cut the pickled radish (danmuji) into long strips suitable for gimbap. Prepare the fried fish cake (eomuk) by cutting it into similar lengths.
Step 3
Whisk the 2 eggs with a pinch of salt. Heat a non-stick pan and pour in the egg mixture to make a thin omelet. Once cooked and lightly golden, let it cool and then cut it into long, thin strips for the gimbap.
Step 4
Add the prepared fish cake to a pan with 1/2 Tbsp of olive oil. Season with a pinch of salt and stir-fry until softened and flavored. Once cooked, remove and cut into long strips. (Alternatively, you can season with soy sauce to your preference.)
Step 5
Prepare the seaweed sheets for gimbap. Use mini gimbap sheets if available, or cut standard gimbap sheets into 4 equal parts. Place the seaweed sheets with the rough side facing up.
Step 6
In a bowl, combine the warm rice with sesame oil, toasted sesame seeds, a pinch of salt (or soy sauce), and the remaining 1/2 Tbsp of olive oil. Mix gently with a spatula until well combined and the rice is evenly seasoned. Let the rice cool slightly before using, so it’s warm but not too hot.
Step 7
Spread a thin layer of seasoned rice over the rough side of a seaweed sheet. Arrange the prepared pickled radish, chives, egg strips, and fried fish cake along the center. Carefully roll the seaweed to form a tight cylinder. The key to mini gimbap is to roll them small and neat. Adjust the pressure of your hands to ensure the rice doesn’t fall apart as you roll.
Step 8
Once rolled, cut the mini gimbap into bite-sized pieces (usually 2-3cm) and arrange them attractively on a plate. For an extra touch, brush a little sesame oil over the gimbap and sprinkle with toasted sesame seeds. Enjoy your delicious mini gimbap, and remember to stay healthy!
