Irresistibly Addictive! Homemade Mayak Gimbap (Korean Seaweed Rice Rolls) Golden Recipe
The Ultimate Golden Recipe for Making Popular Gwangjang Market Style Mayak Gimbap at Home
Hello there! ‘Bapsim is Nation’s Strength.’ When you think of Gwangjang Market, the first thing that comes to mind is Mayak Gimbap. It’s said to be named ‘Mayak’ (meaning drug or narcotic) because once you start eating it, you can’t stop! Of course, it doesn’t actually contain any drugs. Haha. Today, we’ll be making Mayak Gimbap right in your own kitchen.
Core Ingredients- 3 servings of freshly cooked rice (approx. 3 bowls)
- 2 sheets of dried kelp (for cooking the rice)
Rice Seasoning & Fillings- 2 tsp finely ground sea salt (for rice seasoning and vegetable seasoning)
- 1 tsp sugar (for rice seasoning)
- 1 Tbsp sesame oil (for rice seasoning)
- 1 tsp toasted sesame seeds (for rice seasoning)
- 1/3 pickled radish (danmuji), thinly and lengthwise julienned
- 1/2 large carrot, thinly and lengthwise julienned
- 1 Tbsp canola oil (for stir-frying carrots)
- A pinch of salt (for stir-frying carrots)
- 1/2 bunch spinach
- 1 liter water (for blanching spinach)
- 1 Tbsp coarse salt (for blanching spinach)
- A little sesame oil (for seasoning spinach)
- A little toasted sesame seeds (for seasoning spinach)
- 8 sheets of seasoned seaweed (gim) for kimbap
Mayak Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 1.5 Tbsp sugar
- 1 Tbsp prepared mustard (adjust to taste)
- 2 tsp finely ground sea salt (for rice seasoning and vegetable seasoning)
- 1 tsp sugar (for rice seasoning)
- 1 Tbsp sesame oil (for rice seasoning)
- 1 tsp toasted sesame seeds (for rice seasoning)
- 1/3 pickled radish (danmuji), thinly and lengthwise julienned
- 1/2 large carrot, thinly and lengthwise julienned
- 1 Tbsp canola oil (for stir-frying carrots)
- A pinch of salt (for stir-frying carrots)
- 1/2 bunch spinach
- 1 liter water (for blanching spinach)
- 1 Tbsp coarse salt (for blanching spinach)
- A little sesame oil (for seasoning spinach)
- A little toasted sesame seeds (for seasoning spinach)
- 8 sheets of seasoned seaweed (gim) for kimbap
Mayak Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 1.5 Tbsp sugar
- 1 Tbsp prepared mustard (adjust to taste)
Cooking Instructions
Step 1
First, let’s prepare the rice. Add 3 cups of rice and 3 and 1/4 cups of water. For an extra layer of flavor and nutrition, add 2 pieces of dried kelp, cut into smaller pieces. Cooking the rice with kelp in a pressure cooker will result in perfectly fluffy grains.
Step 2
It’s helpful to have finely ground sea salt ready. This can be used for seasoning vegetables and flavoring the rice. Its fine texture allows it to dissolve easily into the food.
Step 3
Thinly julienne the pickled radish (danmuji) into long strips. This will add a delightful crunch to your kimbap. Aim for pieces that are not too thick, making them easy for everyone, including children, to enjoy.
Step 4
Thoroughly wash the fresh spinach. Soak it in water with a splash of vinegar for about 5 minutes, then rinse it several times under running water. This step helps to remove any residual pesticides.
Step 5
Bring 1 liter of water to a rolling boil and add 1 tablespoon of coarse salt. Add the spinach, starting with the root end for about 10 seconds, then submerge the leaves for a total of 30 seconds. Be careful not to over-blanch, as it will become mushy. Immediately transfer the blanched spinach to cold water and rinse thoroughly to stop the cooking process.
Step 6
Squeeze out as much water as possible from the blanched spinach. Then, season it with a pinch of the ground sea salt, 1 teaspoon of sesame oil, and a little toasted sesame seeds. Gently mix it all together to create a flavorful spinach side dish.
Step 7
Julienne the carrot into thin, long strips, just like the pickled radish. Carrots add a beautiful color and a pleasant texture to the kimbap.
Step 8
Place the julienned carrots into the same hot water used for blanching the spinach and cook for about 40 seconds. This quick blanching softens the carrots slightly, enhances their natural sweetness, and maintains a crisp texture. Drain the blanched carrots well.
Step 9
Heat 1 tablespoon of canola oil in a frying pan over medium heat. Add the julienned carrots and stir-fry briefly. Season with a pinch of the ground sea salt to bring out their sweetness and enhance their flavor.
Step 10
All your kimbap fillings are now ready! Gather the julienned pickled radish, seasoned spinach, and stir-fried carrots. These three ingredients form the delicious foundation of your Mayak Gimbap.
Step 11
Let’s make the perfect rice seasoning. For 3 servings of freshly cooked rice, combine 2 teaspoons of ground sea salt, 1 tablespoon of sesame oil, 1 teaspoon of sugar, and a little toasted sesame seeds. Mix well. Adding a touch of sugar to the rice makes the grains softer and gives them a lovely sheen, resulting in a better kimbap.
Step 12
Lay a sheet of seaweed (gim) on a bamboo rolling mat. Spread the seasoned rice thinly over the seaweed, leaving a small border at the top edge. Be careful not to use too much rice, as it can cause the kimbap to burst or make it difficult to slice. Arrange the pickled radish, spinach, and carrots neatly on top of the rice. If you prefer smaller, bite-sized kimbap, you can cut the seaweed sheets into quarters and roll them individually.
Step 13
Using the bamboo mat, roll the kimbap tightly. Hold the mat firmly and roll forward, pressing gently to ensure a compact and well-shaped roll. Moisten the top edge of the seaweed with a little water to seal it securely.
Step 14
Now for the star of the show – the addictive Mayak dipping sauce! Combine 1 tablespoon of soy sauce, 1 tablespoon of water, 1 tablespoon of vinegar, and 1.5 tablespoons of sugar in a small bowl. Whisk until well combined. Add 1 tablespoon of prepared mustard; you can add more if you prefer a spicier kick. Using a whisk helps to dissolve the mustard smoothly, creating a creamy sauce. Adjust the amount of mustard to your liking.
Step 15
Slice the rolled kimbap into bite-sized pieces. Typically, they are cut into 3 or 4 pieces per roll. Cutting them into 3 pieces is often ideal for children. Lightly moistening your knife with water before slicing will help prevent the kimbap from getting squashed and ensure clean cuts.
Step 16
And there you have it! Your visually appealing and delicious Mayak Gimbap is ready. Dip them generously into the sweet and tangy Mayak sauce for an unforgettable taste experience. Enjoy this special homemade treat – it’s truly addictive!
