Addictive Gimbap (Drug Kimbap)
How to Make Gwangsijang Market’s Famous Addictive Gimbap
Just like the delicious noodles and gimbap at Gwangsijang Market, this ‘Addictive Gimbap’ is a must-try! The key to its irresistible flavor is the mustard sauce. It’s made with simple ingredients, rolled up, and then the mustard sauce completes the taste. Today, I’ve recreated the Gwangsijang Market style gimbap. While the ingredient preparation is simpler than regular gimbap, it still requires quite a bit of hands-on work, especially with making the mustard sauce. After making and tasting it, I truly believe homemade gimbap, filled with love and care, is the best!
Gimbap Ingredients
- 4 bowls of rice (cooked and warm)
- 10 sheets of seaweed (for gimbap)
Stir-fried Carrot Ingredients
- 1 carrot
- 1 Tbsp cooking oil
- 1/3 Tbsp salt
- 1 Tbsp water
- Pinch of black pepper
Seasoned Spinach Ingredients
- 1 handful of blanched spinach
- 2-3 strips of pickled radish (danmuji)
- 1/3 Tbsp fish sauce
- 1/2 Tbsp sesame oil
Stir-fried Fish Cake Ingredients
- 5 sheets of blanched fish cake
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or oligosaccharide
Addictive Mustard Sauce
- 1.5 Tbsp mustard powder
- 2 Tbsp lukewarm water
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- Pinch of sesame seeds
- 1 carrot
- 1 Tbsp cooking oil
- 1/3 Tbsp salt
- 1 Tbsp water
- Pinch of black pepper
Seasoned Spinach Ingredients
- 1 handful of blanched spinach
- 2-3 strips of pickled radish (danmuji)
- 1/3 Tbsp fish sauce
- 1/2 Tbsp sesame oil
Stir-fried Fish Cake Ingredients
- 5 sheets of blanched fish cake
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or oligosaccharide
Addictive Mustard Sauce
- 1.5 Tbsp mustard powder
- 2 Tbsp lukewarm water
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- Pinch of sesame seeds
- 5 sheets of blanched fish cake
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum syrup (maesilcheong)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or oligosaccharide
Addictive Mustard Sauce
- 1.5 Tbsp mustard powder
- 2 Tbsp lukewarm water
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp vinegar
- Pinch of sesame seeds
Cooking Instructions
Step 1
Boil water in a pot and add 1 tablespoon of salt. Blanch the spinach for about 1 minute. Immediately rinse the spinach under cold running water to stop the cooking and squeeze out excess water thoroughly. This helps maintain its crisp texture.
Step 2
In a bowl, combine the squeezed spinach with a dash of fish sauce and 1/2 tablespoon of sesame oil. Gently mix by hand until the spinach is well seasoned. The fish sauce adds a savory depth.
Step 3
Thinly julienne the pickled radish (danmuji) and the carrot. If the danmuji is too wet, gently pat it dry with a paper towel.
Step 4
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the julienned carrots and stir-fry. Once the carrots begin to soften slightly, add 1 tablespoon of water. This steaming technique prevents the carrots from burning and keeps them moist. Season with 1/3 tablespoon of salt and stir-fry for about 3-4 minutes until tender-crisp. Finish with a pinch of black pepper.
Step 5
Blanch the fish cakes in boiling water for a minute to remove any excess oil or impurities. Drain them, rinse with cold water, and then thinly julienne.
Step 6
In a pan with a little oil, add the julienned fish cakes along with 1 tablespoon of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of corn syrup (or oligosaccharide), and 1 tablespoon of plum syrup. Stir quickly to combine the sauce and coat the fish cakes evenly. Cook just until the sauce is well incorporated, then remove from heat. Be careful not to overcook, as the fish cakes can become tough.
Step 7
To make the addictive mustard sauce, place 1.5 tablespoons of mustard powder in a small bowl. Gradually whisk in 2 tablespoons of lukewarm water until a smooth paste forms, ensuring there are no lumps. Add 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of vinegar. Stir well until the sugar and mustard powder are fully dissolved. Sprinkle with a pinch of sesame seeds. Adjust the sugar or vinegar to your preference if the mustard flavor is too strong.
Step 8
Prepare the rice. You can use un-toasted seaweed sheets or lightly toast them and cut them into quarters. Lay a quarter sheet of seaweed shiny-side down on a bamboo rolling mat or a clean surface. Spread a thin layer of warm rice over about one-third of the seaweed, leaving a small border at the top. Arrange a portion of the seasoned spinach, stir-fried carrots, and stir-fried fish cakes in a line across the rice. Roll the gimbap up tightly. Avoid overfilling with rice, as this can cause the seaweed to tear.
Step 9
Brush the rolled gimbap with a little sesame oil for a glossy finish and sprinkle with sesame seeds. Slice the gimbap into bite-sized pieces and serve immediately with the addictive mustard sauce. Dip the gimbap into the sauce for a truly delightful and addictive taste!
