Addictively Delicious Mini Gimbap with Special Mustard Soy Sauce
Easy Mini Gimbap Recipe: Ready in 30 Minutes! Perfect for Kids’ Snacks, Picnic Lunches, or Solo Meals
On a day out, I made simple and easy-to-eat mini gimbap for my husband who was staying home for a solo meal. When dipped into the zesty mustard soy sauce, they are so good you can’t stop eating them, hence the nickname ‘narcotic gimbap’! The ingredients are simple and they are easy to make. While the rice is cooking in the electric pressure cooker, you can prepare the fillings, and then quickly assemble them. It only takes about 30 minutes to make.
Mini Gimbap Fillings- 4 pcs pickled radish (cut into strips)
- 2 eggs (made into omelet and sliced)
- 1/4 carrot (julienned, sautéed with a pinch of salt)
- 1/4 cucumber (julienned)
- 2 bowls cooked rice (warm)
- Pinch of salt
- 1 Tbsp sesame oil
- 2 sheets of gimbap seaweed (cut into quarters)
Mustard Soy Sauce Dip- 1 Tbsp mustard paste (or wasabi)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp mustard paste (or wasabi)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
Cooking Instructions
Step 1
1. Prepare the Fillings: While the rice is cooking in the electric pressure cooker, prepare the gimbap fillings. Cut the pickled radish into long strips. Whisk the eggs, cook them into an omelet, and slice thinly. Julienne the carrot and lightly sauté it in a pan with a pinch of salt. Similarly, julienne the cucumber. These prepared ingredients will add a rich flavor to your gimbap.
Step 2
2. Season the Rice: To the warm cooked rice, add a pinch of salt and 1 tablespoon of sesame oil. Using a rice paddle held upright, gently mix the rice in a cross pattern. Holding the paddle upright prevents the rice grains from becoming mushy, preserving their texture. Add salt gradually, tasting as you go, until the rice is lightly seasoned and delicious on its own.
Step 3
3. Roll the Gimbap: Cut each of the two gimbap seaweed sheets into four equal pieces. Carefully spread about 1 tablespoon of the warm rice onto each piece of seaweed, ensuring it’s spread thinly and evenly without clumping. Leave a small border at the top edge for easier rolling. Arrange the prepared fillings – pickled radish, omelet strips, sautéed carrots, and cucumber – attractively over the rice.
Step 4
4. Complete the Mini Gimbap: Starting from the bottom edge, carefully roll the seaweed with the fillings tightly but gently. Ensure the roll is secure and neat. A slight press as you finish rolling will help maintain the shape of your adorable mini gimbap.
Step 5
5. Make the Special Mustard Soy Sauce: While delicious on their own, dipping the mini gimbap into the zesty mustard soy sauce takes the flavor to another level! In a small bowl, combine 1 tablespoon of mustard paste (adjust to your spice preference), 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of vinegar. Whisk until smooth. You’ll have a perfectly balanced sweet, sour, and tangy dipping sauce.
Step 6
6. Enjoy Your Delicious Gimbap: Slice the finished mini gimbap into bite-sized pieces and arrange them on a plate. Serve with the prepared special mustard soy sauce for dipping, and savor every bite!
Step 7
7. Experience the irresistible taste! Discover the addictive charm of this mini gimbap. It’s perfect as a snack for kids, a simple meal, or a delightful picnic lunch.
