Special ‘Mujeon’ Mini Gimbap: Two Ways with Bacon & Spicy Tuna Mayo
#HealthyGimbap #MujeonGimbap #MiniGimbap #BaconGimbap #TunaMayoGimbap #Homemade #EasyRecipe
Vegetable prices are quite high these days, aren’t they? Instead of expensive vegetables, this recipe introduces a unique mini gimbap seasoned with ‘Mujeon’ (pan-fried radish pancakes), offering a light yet distinctive flavor. Forget ham, imitation crab sticks, fish cakes, or simmered burdock root! We’re using fresh carrots, cucumbers, and pickled radish, along with savory bacon or spicy tuna mayo for a gimbap that’s so deliciously addictive, you won’t be able to stop reaching for more. It’s a healthy option without MSG, and the bite-sized mini gimbap is perfect for kids’ snacks or picnic lunches! This recipe, created through a personal challenging experience, is made with extra care, promising an even more delightful taste. Let’s make healthy and delicious gimbap with simple ingredients together!
For the Mujeon (Pan-Fried Radish)- 1/3 Korean radish
- 1 egg
- 1 pinch salt
Cooking Instructions
Step 1
First, let’s prepare the special filling for our gimbap: the ‘Mujeon’. Slice the Korean radish into approximately 0.5cm thick strips. It’s important not to make them too thin to maintain a pleasant crunch.
Step 2
Crack the egg into a bowl, add a pinch of salt, and whisk well. Add the sliced radish to the egg mixture and toss gently to coat each piece evenly, creating an egg batter coating.
Step 3
Heat a pan with a generous amount of oil over medium heat. Spread the egg-coated radish strips onto the pan, allowing them to cook into thick, pancake-like portions. You can start by placing them individually, but adding them all at once becomes easier as you go. Fry until golden brown on both sides.
Step 4
While the mujeon is cooking, let’s cook the bacon in a separate pan. Fry the bacon until it’s lightly browned and tender, being careful not to burn it. Drain excess grease with a paper towel for a better texture.
Step 5
Now, let’s prepare the other gimbap fillings. Cut the cucumber in half lengthwise and remove the seeds, then slice into strips. Julienne the carrot to match the length of the cucumber. For the pickled radish, take each strip, cut it in half lengthwise, and then slice thinly. This will make them easier to incorporate into the gimbap.
Step 6
Next, let’s make the spicy ‘Spicy Tuna Mayo’ filling. Make sure to drain the oil completely from the canned tuna. In a bowl, combine the drained tuna, mayonnaise, finely minced Korean chili pepper, and garlic herb salt. Mix everything thoroughly. Taste and add a little more salt if needed.
Step 7
Alright, all the ingredients for rolling the gimbap are ready! We have the mujeon, bacon, carrots, cucumber, pickled radish, and the spicy tuna mayo. It was a bit tiring standing to cook the mujeon, but I found it more comfortable to prepare the other ingredients while sitting at the island counter. These are truly ingredients made with care.
Step 8
The foundation of delicious gimbap is the rice! In a bowl of warm cooked rice, add 1 tablespoon of salt, 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds. Gently mix with a spatula, ensuring the seasoning is evenly distributed without mashing the rice grains.
Step 9
Cut the gimbap seaweed sheets in half. This size is perfect for making mini gimbap. We’ll now prepare to roll two mini gimbaps at a time.
Step 10
Spread about 1.5 tablespoons of seasoned rice thinly onto a half sheet of seaweed. It’s crucial to spread the rice thinly so the gimbap doesn’t burst. Arrange your chosen fillings: pickled radish, carrot, cucumber, and either bacon or spicy tuna mayo. Avoid overfilling, as this helps the gimbap roll neatly. Lightly moisten the edge of the seaweed with water to seal the roll tightly.
Step 11
Here is the mujeon mini gimbap with bacon. The bite-sized portion is perfect for easy eating. You can also dip it in a sauce made by mixing ssamjang (Korean soybean paste) with mayonnaise, or in soy sauce mixed with mustard. This is similar to the dipping sauces served with mini gimbap at Gwangjang Market!
Step 12
This is the mujeon mini gimbap made with spicy tuna mayo instead of bacon. The basic ingredients are the same; just swap the bacon for the spicy tuna mayo filling. Highly recommended for those who enjoy a bit of spice!
Step 13
Both varieties of mujeon mini gimbap are now complete! They look absolutely delicious, don’t they? After tidying up, we have the bacon gimbap on one side and the spicy tuna mayo gimbap on the other.
Step 14
Finally, let’s make some open-faced (nude) mini gimbap using the remaining rice. Arrange the nude gimbap prettily on a plate. For the other two types of mini gimbap, slice them in half diagonally for easy serving and arrange them appealingly. Make sure to distinguish between the types. Lightly brush the tops with sesame oil and sprinkle with toasted sesame seeds to complete these nutritious and healthy ‘Mujeon’ mini gimbaps!
