Mini Gimbap (Kko-ma Kimbap)
Mini Gimbap (Kko-ma Kimbap)
Making Delicious Mini Gimbap with Gopechang Kim & Tips for Rolling Gimbap Perfectly
Create delightful mini gimbap using flavorful gopechang seaweed! The combination of colorful fillings and crispy toasted seaweed makes these bite-sized rolls a treat. They are incredibly convenient to eat, making them perfect for any occasion. Learn how to make these delicious mini gimbaps with simple ingredients and detailed instructions!
Mini Gimbap Ingredients- 5 sheets Gopechang seaweed (a type of large, crinkly seaweed)
- 3 bowls cooked rice (warm)
- 3 eggs
- 1/2 carrot (small size)
- 1 bunch spinach
- 1 can (180g) tuna
Rice Seasoning- 1 Tbsp sesame oil
- 1/2 Tbsp salt
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1/2 Tbsp salt
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, let’s enhance the flavor of the seaweed. Lightly toast 5 sheets of gopechang seaweed in a pan over low heat, turning them over once. The key is to toast until the seaweed’s color changes from dark black to a subtle green. This toasted seaweed will provide a wonderfully crispy and nutty texture to your gimbap. Cut each toasted sheet into 4 equal pieces to prepare 20 small pieces of seaweed for your mini gimbap.
Step 2
Wash the spinach thoroughly. If you have any leftover spinach, it can be used for other side dishes.
Step 3
Prepare half of a small carrot by julienning it thinly. Thinly sliced carrots blend better into the gimbap, contributing to a more harmonious flavor. Heat 1 Tbsp of cooking oil in a pan, add the julienned carrots and a pinch of salt, and stir-fry until they soften slightly.
Step 4
Crack 3 eggs into a bowl, remove the chalazae (the white, stringy bits), and whisk well. Cook thinly to make an egg omelet, then slice it thinly into strips.
Step 5
Prepare 3 bowls of warm cooked rice. While the rice is still warm, add 1 Tbsp of sesame oil and mix thoroughly. The sesame oil will coat each grain of rice, adding a rich, nutty aroma.
Step 6
Season the rice with 1/2 Tbsp of salt. Properly seasoned rice is crucial for the overall deliciousness of the gimbap.
Step 7
Finally, add 1 Tbsp of toasted sesame seeds for extra nuttiness and mix well with the rice.
Step 8
Now, all your fillings for the delicious mini gimbap are ready! Since these ingredients were what I had on hand, I’ve omitted pickled radish, but you can still make fantastic mini gimbap with these items.
Step 9
Have your 20 pieces of seaweed ready, which were previously toasted and cut into quarters. The crispy toasted seaweed is key to the charm of mini gimbap.
Step 10
Place one piece of prepared seaweed on your work surface. Take about a ping pong ball sized amount of the seasoned rice and spread it thinly and evenly over about two-thirds of the seaweed sheet. Be careful not to overfill with rice, as it can cause the gimbap to burst.
Step 11
Arrange the egg strips, stir-fried carrots, spinach, and well-drained tuna over the rice. Avoid overstuffing with fillings to make rolling easier. Now, starting from the edge closest to you, carefully roll the seaweed tightly, pressing the fillings as you go.
Step 12
Your perfectly rolled mini gimbap is complete and ready to be enjoyed! This recipe yields about 20 mini gimbap rolls, which is a generous serving for two people. Mini gimbap pairs exceptionally well with spicy and sweet tteokbokki cooked in oil, so consider making that as well for a truly delightful meal!
