Addictive Mini Gimbap
Cheongdo Mini Gimbap Recipe for Home
Experience the incredibly delicious and refreshing taste of Cheongdo Gimbap, also known as ‘drug’ mini gimbap! This recipe is perfect for a flavorful and satisfying snack or meal.
Mini Gimbap Ingredients- 4 sheets of Gim (seaweed for gimbap)
- 2 instant rice packs (approx. 360g)
- 20g dried anchovies (adjust to your preference)
- 20g dried shredded squid (adjust to your preference)
- 130g pickled radish (long and thin variety recommended)
- A little cooking oil (for stir-frying anchovies and squid)
- A little sesame oil (for seasoning rice and brushing the rolls)
- A pinch of salt (for seasoning rice)
Seasoning Ingredients (for stir-frying anchovies & squid)- 1 tsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (adjust to taste)
- 1 tsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (adjust to taste)
Cooking Instructions
Step 1
First, cut the gimbap seaweed sheets in half lengthwise and then in half widthwise, creating four equal portions per sheet. These smaller pieces are perfect for mini gimbap.
Step 2
Gently shake the dried anchovies to remove any dust or small fragments. This ensures they cook evenly and don’t burn.
Step 3
Cut the dried shredded squid into bite-sized pieces, about 2-3 cm long. Cutting them shorter makes rolling easier.
Step 4
Thinly julienne the pickled radish. Soak it in water briefly to reduce the saltiness, rinse under running water, and then squeeze out as much moisture as possible with your hands. This step is crucial to prevent the gimbap from becoming soggy.
Step 5
Heat a little cooking oil in a pan over medium-low heat. Add the prepared dried anchovies and stir-fry until fragrant, about 1-2 minutes. Then, add the dried shredded squid and stir-fry together for about another minute. Be careful not to overcook, as it can become tough.
Step 6
Add the julienned pickled radish to the pan with the stir-fried anchovies and squid.
Step 7
Now, add the seasoning ingredients to the pan: minced garlic, gochugaru, soy sauce, and sugar. (We’ll add the sesame oil and sesame seeds later).
Step 8
Reduce the heat to very low. Stir-fry quickly to ensure all the ingredients and seasonings are evenly combined. Cook for about 2-3 minutes, being careful not to burn the seasonings, until the filling is ready. Finally, stir in 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, then turn off the heat.
Step 9
Place the two warm instant rice packs into a large bowl. Add a little sesame oil and a pinch of salt. Gently mix the rice with a spatula or spoon to break up any clumps and let it cool slightly. It shouldn’t be too hot to handle when rolling.
Step 10
Spread a thin layer of the seasoned rice onto one of the prepared seaweed pieces. Place a portion of the stir-fried filling in the center. Gently shape the rice to cover the filling, and carefully roll the seaweed tightly, using a bit of rice to seal the edge. Remember to keep them compact for mini gimbap.
Step 11
Lightly brush the outside of each finished mini gimbap with sesame oil using a brush or your fingers for a glossy finish and enhanced flavor. You can enjoy them as they are, or slice them into bite-sized pieces for serving. Your delicious mini gimbap are ready!
