Bite-Sized Fun: Delicious Mini Gimbap
Bite-Sized Fun: Delicious Mini Gimbap
Easy and Tasty Mini Gimbap
Create delightful mini gimbap that fits perfectly in one bite! These are not only simple to make but also ideal for picnic lunches or as a fun snack for kids. Explore various fillings to craft your unique and delicious mini gimbap.
Mini Gimbap Ingredients- 3 sheets of dried seaweed (gim) (for mini gimbap, or cut regular gim into quarters)
- 10 strips of gimbap ham (or 1/2 regular ham)
- 10 strips of pickled radish (danmuji)
- 1 sheet of square fish cake (eomuk)
- 1/2 bunch of chives (approx. 10-15 stalks)
- 1/2 carrot (julienned)
- 2 bowls of cooked rice (warm)
- 1 tsp sesame oil
- 1/2 tsp salt (for rice seasoning)
- A pinch of sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
First, before preparing the fillings for your mini gimbap, in a large bowl, combine the warm cooked rice with 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and a pinch of sesame seeds for extra nutty flavor. Gently mix everything with a spatula, being careful not to mash the rice grains. It’s important that the rice isn’t too wet.
Step 2
Cut each sheet of dried seaweed (gim) into four equal pieces. If you are using regular-sized gim, you can cut it lengthwise into three sections, resulting in four pieces that are suitable for making mini gimbap.
Step 3
Cut the gimbap ham into strips that match the size of your quartered seaweed pieces. Try to cut them to a moderate thickness; if they’re too thick, it will be difficult to roll the gimbap. If you’re using regular ham, you can cut it in half lengthwise and then into strips.
Step 4
Julienne the carrot into thin, long strips, suitable for fitting inside the mini gimbap. Ensure the carrot strips aren’t too thick, as this can affect the texture when eaten.
Step 5
Slice the pickled radish (danmuji) into strips that also fit the size of your seaweed. If they are already thinly sliced, you can use them as is. However, if they are too thick, they might cause the gimbap to burst when rolled, so adjust the thickness accordingly.
Step 6
Cut the square fish cake (eomuk) into strips that match the size of your seaweed sheets, to be used as a filling. Sautéing the fish cake beforehand will enhance its savory flavor.
Step 7
Wash the chives thoroughly. Blanch them in boiling water with a pinch of salt for just about 10-15 seconds – be careful not to overcook them as they can become mushy. Immediately rinse the blanched chives under cold water to stop the cooking process, then squeeze out any excess water.
Step 8
Heat a little cooking oil in a pan over medium heat. Add the julienned carrots, season lightly with salt, and stir-fry for about 2-3 minutes until they are tender-crisp. Avoid overcooking them, as they can become too soft.
Step 9
In the same pan, add a little more oil and lightly pan-fry the ham strips until they are golden brown. This adds a nice savory flavor. Be mindful of the amount of oil, as ham can release its own fat.
Step 10
Finally, you can lightly sauté the fish cake in the pan with a little oil, seasoned with soy sauce or a touch of sugar, to further enhance its flavor. Cook until the fish cake is tender. (This step is optional, but it makes the gimbap much tastier!)
Step 11
On a piece of quartered seaweed, spread a thin layer of the seasoned rice. Then, arrange the pickled radish, ham, sautéed carrots, blanched chives, and sautéed fish cake evenly on top of the rice. Avoid overfilling, as this can cause the gimbap to break apart when rolling.
Step 12
Starting from one edge, carefully and tightly roll the seaweed, pressing the filling gently to keep it compact. Wet the very edge of the seaweed with a little water to help seal the roll securely. Trim the ends if desired for a neat presentation.
