Addictive Mini Gimbap (Rolled Rice Rolls)
Addictive Mini Gimbap (Rolled Rice Rolls)
How to Make Mini Gimbap ~ The Addictive Kind with Pickled Mustard Greens
I’ve been craving gimbap lately, so I whipped up some mini gimbap with ingredients I had at home! Even without meat or ham, this vegetable-filled mini gimbap is incredibly delicious, just like the addictive kind. Gimbap places often omit expensive spinach these days, so I’ve opted for a simple yet flavorful twist by adding pickled mustard greens to create a delightful ‘Gat-kimchi Gimbap.’ It’s a quick and easy way to enjoy flavorful mini rolls!
Ingredients- Warm cooked rice
- Salt
- Sesame oil
- Toasted sesame seeds
- Carrot
- Pickled radish (danmuji) for gimbap
- Braised burdock root
- Pickled mustard greens (gat-kimchi)
- Egg omelet
Cooking Instructions
Step 1
Julienne the carrot into approximately 0.5 cm thick strips. Heat a little cooking oil in a pan over medium heat, sauté the carrots until tender, and season lightly with salt. It’s important to bring out the natural sweetness of the carrots.
Step 2
For the pickled radish (danmuji), cut it in half lengthwise, then cut each half again lengthwise to suit the size of mini gimbap. Similarly, cut the braised burdock root in half lengthwise.
Step 3
Squeeze out excess liquid from the pickled mustard greens (gat-kimchi) and chop them into bite-sized pieces. Lightly stir-fry them in a pan to reduce moisture. This helps retain their crisp texture and makes them a great filling. Using gat-kimchi instead of spinach adds a unique and zesty flavor.
Step 4
Whisk the eggs and cook them into a thin omelet. Once cooled, slice the omelet into strips suitable for gimbap. You can create a delicious gimbap without meat or ham by using just vegetables, so feel free to customize your fillings based on what you have available.
Step 5
Season the warm rice with a pinch of salt, sesame oil, and toasted sesame seeds. Mix everything thoroughly. While commercial gimbap often uses MSG-seasoned salt for flavor, using regular salt at home is a great option. Ensure the rice is adequately seasoned, as bland rice can make the entire gimbap taste uninspired. Adjust the seasoning to your preference.
Step 6
Cut the seaweed sheets in half along the shorter side (while standard mini gimbap might use quartered sheets, using halved sheets makes rolling easier with generous fillings). Spread a thin layer of rice over the seaweed, leaving a small border. Arrange your prepared fillings evenly, ensuring they slightly peek out from the sides, and then roll tightly. You can create beautiful mini gimbap rolls by hand without a mold.
Step 7
You’ll have slightly plumper mini gimbap rolls compared to standard ones, resembling mini versions of regular gimbap with half the rice. Lightly brush the outside of the rolled gimbap with sesame oil and sprinkle with toasted sesame seeds for an appealing finish.
Step 8
Serve with a tangy mustard dipping sauce to elevate these mini rolls into ‘addictive’ delights! They are delicious on their own, but the mustard sauce adds an extra special touch. Enjoy these convenient and flavorful mini gimbap rolls for a delightful meal!
