Mini Gimbap (Addictive Gimbap) Recipe
Making Delicious Mini Gimbap (Addictive Gimbap) with La Cuisine Long Essen Poböt: Flavor UP!
Today, I made everyone’s favorite mini gimbap. I’ll share a detailed recipe for special and delicious mini gimbap, also known as ‘Addictive Gimbap,’ using La Cuisine Long Essen Poböt sausage. These are perfect for kids’ snacks or special occasion meals, satisfying both taste and appearance!
Mini Gimbap Fillings- Gimbap seaweed sheets (cut into 1/4 size) 8 sheets
- Cooked rice 3 bowls
- La Cuisine Long Essen Poböt sausages 4
- Seasoned Spinach (see recipe below) as needed
- Sautéed Carrots (approx. 1 medium carrot, see recipe below) as needed
- Pickled Radish (long cut) 4 sticks
- Sesame oil, a little
- Toasted sesame seeds, a little
Seasoned Spinach (Base)- Spinach 1 bunch
- Soy sauce or salt, to taste
- Sesame oil 1.5 Tbsp
- Minced garlic 0.5 tsp (optional)
- Toasted sesame seeds 1 Tbsp
Sautéed Carrots (Base)- Carrot 1/2 (medium size)
- Cooking oil, a little
- Salt, a little
Rice Seasoning- Cooked rice 3 bowls
- Sesame oil 2-3 Tbsp
- Salt, a little
- Toasted sesame seeds, a little
Addictive Gimbap Dipping Sauce- Soy sauce 1 Tbsp
- Mustard paste 1 tsp
- Oligosaccharide or sugar 1 tsp
- Vinegar 1 tsp
- Spinach 1 bunch
- Soy sauce or salt, to taste
- Sesame oil 1.5 Tbsp
- Minced garlic 0.5 tsp (optional)
- Toasted sesame seeds 1 Tbsp
Sautéed Carrots (Base)- Carrot 1/2 (medium size)
- Cooking oil, a little
- Salt, a little
Rice Seasoning- Cooked rice 3 bowls
- Sesame oil 2-3 Tbsp
- Salt, a little
- Toasted sesame seeds, a little
Addictive Gimbap Dipping Sauce- Soy sauce 1 Tbsp
- Mustard paste 1 tsp
- Oligosaccharide or sugar 1 tsp
- Vinegar 1 tsp
- Cooked rice 3 bowls
- Sesame oil 2-3 Tbsp
- Salt, a little
- Toasted sesame seeds, a little
Addictive Gimbap Dipping Sauce- Soy sauce 1 Tbsp
- Mustard paste 1 tsp
- Oligosaccharide or sugar 1 tsp
- Vinegar 1 tsp
Cooking Instructions
Step 1
[Making Seasoned Spinach] Clean the spinach, removing roots and wilted leaves. Blanch it in boiling water with a pinch of salt for just 30 seconds to 1 minute. Be careful not to overcook it, as it will become mushy. Immediately rinse the blanched spinach under cold water and squeeze out as much moisture as possible. In a bowl, combine the spinach with soy sauce (or salt) to taste. Add sesame oil (1.5 Tbsp), minced garlic (optional), and toasted sesame seeds (1 Tbsp). Gently mix by hand until well combined. Chop the seasoned spinach into bite-sized pieces. 
Step 2
[Sautéing Carrots] Thinly julienne the carrot. Heat a little cooking oil in a pan over medium heat and sauté the julienned carrots. Once the carrots are slightly tender, season with a little salt and remove from heat. Let it cool slightly. Avoid overcooking, as it can release water inside the gimbap. 
Step 3
[Preparing the Sausage] The special ingredient for our mini gimbap today is ‘La Cuisine Long Essen Poböt’! Briefly blanch the sausages in boiling water for about 1 minute, then immediately rinse them under cold water to cool them down. This keeps the texture firm and removes excess oil, making them even tastier. Drain them thoroughly on a sieve. 
Step 4
The star ingredient I’ve chosen for today’s mini gimbap is the newly released ‘La Cuisine Long Essen Poböt’! Its long shape is perfect for fitting into gimbap!
Step 5
Previously, putting regular frankfurter sausages into gimbap required tedious slicing or piecing together. But ‘La Cuisine Long Essen Poböt’ has the ideal length and thickness for gimbap, so you can simply place it inside and roll without any extra preparation – it’s incredibly convenient! Thanks to its high meat content, it’s rich in juices and has a deep flavor, making it delicious not just in gimbap, but also in fried rice or as a simple snack. Plus, its satisfying ‘poppöt’ (snappy) texture is truly addictive! It’s so good, you can eat it as is!
Step 6
[Cutting the Seaweed Sheets] Cut the gimbap seaweed sheets into 4 equal pieces. This size is perfect for making small, bite-sized mini gimbap. 
Step 7
[Seasoning the Rice] Place 3 bowls of warm cooked rice into a mixing bowl. Add sesame oil (2-3 Tbsp), a little salt, and toasted sesame seeds. Gently mix with a spatula or spoon, being careful not to mash the rice grains. Well-seasoned, fluffy rice is the foundation for delicious mini gimbap. * Cut the pickled radish sticks in half to fit the gimbap length. 
Step 8
[Making the Addictive Gimbap Dipping Sauce] In a small bowl, combine soy sauce (1 Tbsp), mustard paste (1 tsp), oligosaccharide (or sugar, 1 tsp), and vinegar (1 tsp). Whisk until smooth. This creates the perfectly spicy and sweet mustard dipping sauce for your addictive gimbap. 
Step 9
[Rolling the Mini Gimbap] Place a 1/4 cut seaweed sheet on a bamboo rolling mat, with the rough side facing up. Spread a thin layer of the seasoned rice evenly over the seaweed, leaving a small margin at the top edge. Arrange one ‘La Cuisine Long Essen Poböt’ sausage, a bit of sautéed carrot, some seasoned spinach, and a piece of pickled radish on the rice. Using the bamboo mat, roll the gimbap tightly. Lightly moisten the top edge of the seaweed with water to seal the roll. 
Step 10
Once rolled, lightly brush the outside of the mini gimbap with sesame oil. Then, sprinkle toasted sesame seeds over the top for an appetizing finish. The sesame oil and seeds add a wonderful nutty aroma and flavor.
Step 11
While mini gimbap with just spinach, carrots, and pickled radish is already delicious, adding the juicy ‘La Cuisine’ sausage doubles the flavor! The savory taste and rich juices of the sausage enhance the flavors of the rice and vegetables, making it incredibly tasty. This combination is highly recommended!
Step 12
Dip these mini gimbap into the ‘Addictive Gimbap’ mustard sauce for an amazing taste experience! The sharp kick of the mustard and the sweet-and-sour flavor cut through the richness of the gimbap, providing a clean finish that makes you want to keep eating. If you’re wondering what to make this weekend, why not try a special and delicious meal with mini gimbap using ‘La Cuisine Long Essen Poböt’?
