Colorful Mini Gimbap with Zesty Mustard Sauce
Colorful Mini Gimbap with Zesty Mustard Sauce
Snack Day: Special Day with Delicious Mini Gimbap and Mustard Sauce
Today is a perfect snack day, complete with tteokbokki and this delightful mini gimbap! Missing the addictive gimbap from Gwangjang Market, I decided to make a simple version at home using just three filling ingredients. While adding ham, imitation crab meat, and egg strips would make it even more elaborate, I opted for the simplicity of pickled radish, carrots, and spinach for these mini rolls. Even though the rice turned out a bit soft, the harmony of savory pickled radish, fresh spinach, and crisp carrots creates a wonderful taste sensation. Dipping them in a zesty, sweet and sour mustard sauce elevates the flavor even further. Here’s a recipe for delicious mini gimbap that you can easily enjoy at home.
Mini Gimbap Ingredients- 4 sheets dried seaweed (gim)
- 2 cups cooked rice
- Sushi vinegar seasoning (or season with vinegar, sugar, and salt)
- 100g pickled radish (danmuji)
- 1/2 carrot
- 50g spinach
- 1 Tbsp sesame oil
- Pinch of salt
- Pinch of sesame seeds
- Little cooking oil
Zesty Mustard Sauce- 1 Tbsp prepared mustard (yeongeonja)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp water
- 1 Tbsp prepared mustard (yeongeonja)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp water
Cooking Instructions
Step 1
Thoroughly wash the fresh spinach. Blanch it in boiling water for about 30 seconds until tender. Immediately transfer to cold water to stop the cooking, then squeeze out excess water. In a bowl, mix the spinach with 1 tablespoon of sesame oil, a pinch of salt, and a pinch of sesame seeds. Gently toss until well combined for a fresh and nutty flavor.
Step 2
Julienne the carrot into thin strips. Heat a lightly oiled frying pan over medium heat. Add the carrot strips and a tiny pinch of salt for seasoning. Stir-fry until the carrots are tender-crisp, ensuring they don’t become too soft. This will bring out their natural sweetness.
Step 3
When cooking rice for gimbap, it’s best to use slightly less water than usual to achieve a firm, fluffy texture. (In this instance, the rice turned out a bit soft, but it will still be delicious!) While the rice is still hot, gently mix in the sushi vinegar seasoning (or a mixture of vinegar, sugar, and salt) using a rice paddle. Be careful not to mash the rice grains; the goal is to lightly season them.
Step 4
This is the sushi vinegar seasoning leftover from making stuffed rice pockets. (Note: This seasoning step is incorporated into the rice preparation in this recipe.) This seasoning mix is versatile and great for other dishes too. (Seeing the bottle always makes me crave salmon sushi!)
Step 5
To the seasoned rice, add a little more sesame oil and toasted sesame seeds. Gently mix everything together until well combined. Ensure each grain of rice is coated and has a nice sheen and fragrant aroma.
Step 6
Don’t the colors of the prepared carrots, spinach, and pickled radish look beautiful? (The photo is a bit blurry, but these are the ingredients we carefully prepared.) This vibrant combination of colors makes the mini gimbap visually appealing.
Step 7
Cut the dried seaweed sheets in half, then fold and unfold them to mark into four equal sections. When rolling the gimbap, spread a thin layer of seasoned rice on about two-thirds of the seaweed sheet. Avoid overfilling with rice, as it can cause the roll to burst or become too thick.
Step 8
Arrange the julienned carrots, seasoned spinach, and pickled radish strips neatly on top of the rice. Starting from one edge, carefully and tightly roll up the seaweed to form the mini gimbap. Press gently to ensure the fillings and rice stay in place. The key is to roll it firmly to the end.
Step 9
Now, let’s make the zesty mustard sauce to enjoy with the mini gimbap! In a small bowl, combine 1 tablespoon prepared mustard, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon sugar, and 2 tablespoons water. Whisk well with a fork or chopsticks until the mustard is fully dissolved and smooth. Dipping the mini gimbap into this piquant sauce adds a delightful spicy kick that stimulates the appetite, making it taste even more special – reminiscent of the famous market-style gimbap!
