Addictive Mini Gimbap (Mayak Kimbap) with Mustard Sauce
Addictive Mini Gimbap (Mayak Kimbap) with Mustard Sauce
How to Make Delicious Mini Gimbap – Don’t Forget the Mustard Sauce!
This is a recipe for mini gimbap (kimbap) that can be easily rolled with minimal ingredients, offering a delightful and addictive flavor.
Gimbap Ingredients- 4 sheets of dried seaweed for gimbap
- 3 bowls of cooked rice (warm, freshly cooked)
- 2 Tbsp sesame oil
- 1 tsp sesame seeds
- Pinch of salt (for seasoning rice)
- 2 strips of pickled radish (cut into 4 equal lengths)
- 1 bunch of chives
- 1 bunch of shredded carrots
- 1 sheet of dried kelp (for cooking rice)
- 1 Tbsp cooking oil (for stir-frying carrots)
Mustard Sauce Ingredients- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 tsp mustard powder (or prepared mustard)
- 1 tsp vinegar
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 tsp mustard powder (or prepared mustard)
- 1 tsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
Cook the Rice: Add rinsed rice to your rice cooker along with 1 sheet of kelp for extra flavor and a glossy texture. Once cooked, remove and discard the kelp.
Step 2
Prepare the Mustard Sauce: In a small bowl, combine soy sauce, water, vinegar, and sugar. Stir until the sugar is dissolved. Then, add the mustard powder and whisk until smooth and well combined. This sauce provides a delightful sweet and tangy kick that perfectly complements the gimbap. Adjust the mustard or sugar to your preference.
Step 3
Blanch the Chives: Bring a pot of water to a boil and add a pinch of salt. Blanch the chives for about 30 seconds, just until they turn bright green. Be careful not to overcook them. Immediately transfer the chives to cold water to stop the cooking process. Squeeze out any excess water and cut them into manageable lengths for rolling.
Step 4
Stir-fry the Carrots: Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the shredded carrots and a pinch of salt. Stir-fry until the carrots are tender-crisp, retaining a slight bite. Avoid overcooking them until they become too soft.
Step 5
Season the Rice: In a bowl, combine the warm cooked rice with sesame oil, sesame seeds, and a pinch of salt. Gently mix with a rice paddle, being careful not to mash the rice grains. Ensure the seasoning is evenly distributed for a flavorful base.
Step 6
Roll the Gimbap: Cut each sheet of seaweed in half horizontally. Place a sheet of seaweed on a flat surface with the rough side facing up. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small border at the top. Arrange the stir-fried carrots, pickled radish strips, and blanched chives in a line across the rice. Carefully roll the gimbap tightly from the bottom edge towards the top, using the moisture from the rice to seal the edge. For mini gimbap, don’t overfill with ingredients, as it can make rolling difficult.
Step 7
Slice and Serve: Slice the rolled gimbap into bite-sized pieces, about 2-3 cm thick. Dipping a knife in water before slicing can help prevent the rice from sticking. Serve your delicious mini gimbap with the prepared mustard sauce for dipping.
