Addictive Mini Kimbap (Mayak Gimbap)
Addictive Mini Kimbap (Mayak Gimbap)
Make Your Own Mini Kimbap: The Irresistible Mayak Gimbap Recipe
I tried making mini kimbap, also known as ‘Mayak Gimbap’ which translates to ‘narcotic kimbap’ because it’s so addictive! Dipping them into the mustard sauce makes you want to keep popping them into your mouth. These delightful bite-sized rolls are perfect for snacks or a light meal.
Mini Kimbap Ingredients- Roasted seaweed sheets for kimbap (cut into smaller sizes)
- Cooked rice (warm)
- 1/2 Carrot
- 2 Eggs
- 2 slices Ham
- 2 sticks Imitation crab meat
- 4 strips Pickled radish (danmuji)
Addictive Mustard Sauce- 1 Tbsp Yellow mustard paste
- 1 Tbsp Soy sauce
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Water
- 1 tsp Minced garlic
- 1 Tbsp Yellow mustard paste
- 1 Tbsp Soy sauce
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Water
- 1 tsp Minced garlic
Cooking Instructions
Step 1
First, let’s prepare the fillings for the mini kimbap. Wash and peel the carrot, then julienne it into thin strips. It’s best to cut the filling ingredients to a uniform thickness, about 0.5 cm, so they don’t break apart during cooking.
Step 2
Add a pinch of salt to the julienned carrots and stir-fry them in a lightly oiled pan over medium heat until slightly softened. Be careful not to overcook them, as they can become mushy.
Step 3
To make the egg omelet, crack 2 eggs into a bowl. You can add a splash of cooking wine or a pinch of salt and whisk well. Removing the chalaza (the white stringy bits) will result in a smoother omelet.
Step 4
Lightly grease a pan with oil and heat it over low heat. Pour in a thin layer of the whisked egg and cook slowly until set. Flip it gently to cook the other side until lightly golden. Cooking over low heat is key to prevent burning.
Step 5
Cut the ham slices into strips, similar in size to the other fillings, and pan-fry them until golden brown. Grilling the ham adds a wonderful depth of flavor to the kimbap.
Step 6
Once the egg omelet has cooled slightly, cut it into strips of about 0.5 cm thickness and length, matching the other fillings. Cutting them uniformly will help prevent the kimbap from bursting.
Step 7
Cut the imitation crab sticks into strips similar in size to the egg omelet and ham. You can also shred them, but cutting them uniformly creates a neater appearance.
Step 8
Slice the pan-fried ham into strips that match the dimensions of the egg omelet and imitation crab. You can adjust the thickness according to your preference.
Step 9
Drain the pickled radish strips and cut them to a length suitable for the kimbap. The crunchy texture of the radish adds a pleasant contrast.
Step 10
All the filling ingredients are now prepared! You have stir-fried carrots, egg omelet strips, imitation crab, ham, and pickled radish, all looking delicious.
Step 11
In a bowl of warm cooked rice, add a pinch of salt, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Mix well to season the rice evenly. It’s best to cook the rice slightly firm, not too mushy.
Step 12
Cut the kimbap seaweed sheets into quarters. This size is perfect for making small, bite-sized mini kimbap rolls.
Step 13
Spread a thin layer of seasoned rice onto a quarter sheet of seaweed. Place your prepared fillings (carrots, egg, imitation crab, ham, pickled radish) in the center. Roll the seaweed tightly, starting from the bottom edge. You can dab a little rice on the end of the seaweed to help seal the roll.
Step 14
To make the addictive mustard sauce, combine all the sauce ingredients (yellow mustard paste, soy sauce, sugar, vinegar, water, minced garlic) in a small bowl and mix well. Dipping the mini kimbap into this sauce is what makes them truly irresistible! Enjoy your perfectly made mini kimbap.
