Irresistibly Delicious Mini Gimbap
Addictive Mini Gimbap: The Golden Recipe
Known as ‘addictive’ gimbap because you can’t stop at just one! Here’s a recipe for popular mini gimbap that’s simple yet full of care. It’s a crowd-pleaser, perfect for kids’ snacks or late-night cravings. Try making it today!
Mini Gimbap Base Ingredients
- 3 bowls of cooked rice, warm
- 6 sheets of gimbap seaweed (cut into 4ths)
- 6 sticks of pickled radish (danmuji)
- 1/2 carrot, thinly julienned
- 2 handfuls of fresh spinach
- Braised burdock root (optional, about 50g)
Rice Seasoning
- 0.3 tsp salt
- 2 Tbsp sesame oil
- 0.5 tsp toasted sesame seeds
Spinach Seasoning
- 1 Tbsp sesame oil
- 0.5 tsp minced garlic
- Pinch of salt
- Pinch of toasted sesame seeds
Addictive Dipping Sauce
- 0.3 tsp prepared mustard
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp vinegar
- 0.5 Tbsp honey mustard
- 0.3 tsp salt
- 2 Tbsp sesame oil
- 0.5 tsp toasted sesame seeds
Spinach Seasoning
- 1 Tbsp sesame oil
- 0.5 tsp minced garlic
- Pinch of salt
- Pinch of toasted sesame seeds
Addictive Dipping Sauce
- 0.3 tsp prepared mustard
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp vinegar
- 0.5 Tbsp honey mustard
- 0.3 tsp prepared mustard
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp vinegar
- 0.5 Tbsp honey mustard
Cooking Instructions
Step 1
First, wash and thinly julienne the carrot. Heat a little cooking oil in a pan over medium heat and sauté the julienned carrots. Season lightly with salt to bring out their sweetness, stir-frying until tender and slightly sweet.
Step 2
Clean the spinach, removing any wilted leaves or debris. Bring a pot of water to a boil with a pinch of salt. Blanch the spinach for about 10 seconds, then immediately transfer it to a bowl of cold water to stop the cooking. Squeeze out excess water thoroughly by hand. In a separate bowl, combine the blanched spinach with sesame oil, minced garlic, salt, and toasted sesame seeds. Gently mix everything together until well seasoned. Ensure the seasoning is evenly distributed.
Step 3
Prepare the pickled radish (danmuji) by cutting each stick in half, and then cutting those halves in half again. If you have pre-braised burdock root, you can add it to the rolls for extra flavor (this step is optional). The key ingredients for mini gimbap are pickled radish, spinach, carrots, and burdock root, which create a wonderful balance of flavors.
Step 4
Place the 3 bowls of warm cooked rice into a large bowl. Add 2 Tbsp of sesame oil, 0.5 tsp of toasted sesame seeds, and 0.3 tsp of salt. Gently mix the rice with a spatula or spoon, being careful not to mash the grains, until the seasoning is evenly distributed. Properly seasoning the rice is crucial for flavorful gimbap.
Step 5
Cut the gimbap seaweed sheets into 4 equal pieces. Lay one piece of seaweed on a bamboo rolling mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small margin at the top edge. Arrange your fillings – the pickled radish, sautéed carrots, seasoned spinach, and burdock root – lengthwise on top of the rice. Carefully roll the gimbap tightly using the mat, ensuring it’s firm so it doesn’t fall apart. For the addictive sauce, combine 0.3 tsp prepared mustard, 1 Tbsp soy sauce, 1 Tbsp oligosaccharide, 0.5 Tbsp vinegar, and 0.5 Tbsp honey mustard in a small bowl and mix well.
Step 6
Once your mini gimbaps are rolled, slice them into bite-sized pieces and arrange them on a serving plate. Serve with the addictive dipping sauce on the side for a truly delightful culinary experience. The combination of fresh vegetables and savory rice is simply exquisite!
