Colorful Mini Kimbap
Easy Lunchbox Menu: Mini Kimbap (Tail Kimbap) Recipe for Using Up Leftovers
Here’s a simple recipe for mini kimbap, also known as ‘kkoturi’ or ‘kkongdari’ kimbap, made with ingredients from your fridge. It’s perfect for lunchboxes and snacks!
Main Ingredients- 5 sheets of kimbap seaweed
- 2 servings of cooked rice (approx. 2 cups)
- 80g carrots
- 20 perilla leaves
- 3 imitation crab sticks
- 10 pickled radish strips (danmuji)
- 1/2 bunch spinach
- A little cooking oil
- A little salt
- A little sesame oil
- A little toasted sesame seeds
Rice Seasoning- 2 pinches of salt
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 pinches of salt
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the kimbap. Wash and trim the carrots, perilla leaves, imitation crab sticks, pickled radish, and spinach.
Step 2
Peel the carrots and cut them into thin, long julienne strips. Cutting them long will make them suitable for the kimbap filling.
Step 3
Bring a pot of water to a boil and add 1 tablespoon of salt. Blanch the spinach for only about 10-15 seconds – be careful not to overcook it, or it will become mushy. Immediately drain the spinach and rinse it under cold water to cool it down. Squeeze out as much water as possible with your hands. In a bowl, lightly season the squeezed spinach with 1 pinch of salt and 1 tablespoon of sesame oil, then gently toss to combine. This creates a flavorful seasoned spinach.
Step 4
Heat a pan over medium heat with a little cooking oil. Add the julienned carrots and a pinch of salt, and stir-fry until slightly softened and translucent. Shred the imitation crab sticks lengthwise. Cut the pickled radish strips to be roughly the same length as the imitation crab sticks.
Step 5
Use pre-roasted kimbap seaweed sheets. Cut each sheet horizontally into three strips, and then vertically into two strips, resulting in 6 smaller seaweed pieces. These smaller pieces are the perfect size for making mini kimbap.
Step 6
In a bowl of warm cooked rice, add the seasoning ingredients: 2 pinches of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix with a rice paddle or spoon until evenly combined. Be careful not to mash the rice grains.
Step 7
Place a small piece of seaweed on a flat surface. Spread a thin, even layer of the seasoned rice over the seaweed. It’s important to spread the rice thinly so the kimbap doesn’t burst when rolled. Place half a perilla leaf on top of the rice to add a fresh aroma. Arrange the pickled radish, spinach, carrots, and imitation crab sticks neatly on top of the perilla leaf. Starting from the edge closest to you, roll the ingredients tightly. Rolling firmly is key to preventing the mini kimbap from falling apart.
Step 8
Once rolled, brush the outside of the mini kimbap with a little sesame oil for a nice sheen. Sprinkle with whole or toasted sesame seeds for a finishing touch. Your delicious mini kimbap (kkongdari kimbap) is now complete! Enjoy this colorful and tasty treat.
