Addictively Delicious Mini Gimbap
Addictively Delicious Mini Gimbap
【Magic Gimbap】 How to Make Mini Gimbap!
I made some mini gimbap to use up the chives that were starting to wilt in my fridge! 🙂 They are the perfect match for a bowl of ramen! 🍜 Making kimbap again after a while makes me think about packing a lunchbox and going for a picnic this weekend while the weather is so lovely! 🧺
Mini Gimbap Ingredients- 5 sheets of Gimbap seaweed (we’ll cut these in half)
- 5 sticks of pickled radish
- 5 sticks of Gimbap ham
- A moderate amount of carrot
- A moderate amount of chives
Magic Sauce Ingredients- 1 Tbsp soy sauce
- 1/2 Tbsp corn syrup or oligodang
- 1/2 Tbsp vinegar
- 1/2 Tbsp mustard paste
- 1 Tbsp soy sauce
- 1/2 Tbsp corn syrup or oligodang
- 1/2 Tbsp vinegar
- 1/2 Tbsp mustard paste
Cooking Instructions
Step 1
First, wash the chives thoroughly and cut them into three equal lengths. Boil water with 1 tablespoon of coarse salt, blanch the chives for 40 seconds, then immediately rinse them in cold water and squeeze out all the excess moisture. This step is crucial for maintaining the chives’ crispiness and vibrant green color.
Step 2
After squeezing out the water, add a dash of sesame oil to the chives. Season them with salt to your taste, then gently toss them together. Be careful not to over-mix, as it can make them mushy.
Step 3
Next, julienne the carrot.
Step 4
Heat a little cooking oil in a pan over medium heat and stir-fry the julienned carrots until they are slightly softened. The key is to cook them until they are tender but not mushy. Season lightly with salt as well for extra flavor. ^~^
Step 5
Cut the Gimbap ham sticks in half lengthwise, then pan-fry them until golden brown and slightly crispy. Frying the ham enhances its aroma and flavor.
Step 6
Similarly, cut the pickled radish sticks in half. Having all the ingredients prepped beforehand makes rolling the gimbap much smoother.
Step 7
Cut the Gimbap seaweed sheets in half horizontally. You can cut them into quarters, but I recommend cutting them in half. This way, the gimbap is less likely to break, and you can fill them generously with ingredients for a satisfying mini gimbap. ^~^
Step 8
Spread a thin layer of cooked rice on the seaweed, covering about half of the sheet. Don’t spread too much rice, or the gimbap might break. Then, generously fill it with your prepared ingredients (chives, carrots, ham, and pickled radish).
Step 9
Roll the seaweed up tightly with the filling inside. Place the rolled gimbap seam-side down. The residual heat from the rice will slightly shrink the seaweed, helping to seal the roll securely and prevent it from unraveling. It’s a neat trick! ^~^
Step 10
Brush the outside of the rolled gimbap with sesame oil for a glossy finish. Then, slice them in half to create perfectly portioned mini gimbaps that are small yet packed with flavor! Oops, I was in such a hurry that I forgot to sprinkle sesame seeds. haha
Step 11
Finally, let’s make the magic sauce. Combine 1 tablespoon of soy sauce, 1/2 tablespoon of corn syrup or oligodang, 1/2 tablespoon of vinegar, and 1/2 tablespoon of mustard paste in a small bowl and mix well. This sauce is delicious on its own, but it’s also fantastic with other side dishes! ^~^
Step 12
By cutting these mini gimbaps into bite-sized pieces and topping them with your favorite fillings like stir-fried octopus, braised beef, or spicy tuna, you can enjoy a variety of unique flavors. They are truly a special treat! ♥♥♥ haha
