Bite-Sized Mini Gimbap (Kimbap)
Bite-Sized Mini Gimbap (Kimbap)
Easy-to-Make Mini Gimbap for the Whole Family
These mini gimbap are perfectly sized for those with delicate teeth or for anyone who enjoys a smaller, more manageable bite. Featuring a delightful combination of tuna and cheese, these mini gimbap are a crowd-pleaser.
Mini Gimbap Ingredients- 5 eggs
- 3 slices of cheese
- 80g canned tuna, drained
- 15 sheets of gimbap seaweed
- 3 cups cooked rice (approx. 3 servings from a microwaveable pack)
- 15 pickled radish strips (danmuji)
- 15 burdock root strips (woo-eong jorim)
Rice Seasoning- 3 tsp sesame oil
- 3 tsp black pepper (adjust to taste)
- 3 tsp sesame oil
- 3 tsp black pepper (adjust to taste)
Cooking Instructions
Step 1
Prepare the gimbap seaweed sheets. You can either cut the standard gimbap sheets into 2-3 smaller pieces or use them whole for mini gimbap. Place the seaweed with the rough side facing up.
Step 2
In the warm cooked rice, mix in 3 teaspoons of sesame oil and a pinch of black pepper. Gently combine using a rice paddle, ensuring the rice grains are not mashed. Be mindful not to add too much pepper.
Step 3
Spread a thin layer of the seasoned rice onto the prepared seaweed. Crucially, only cover about half the length of the seaweed with rice to prevent the gimbap from bursting or becoming too thick. Place your fillings—pickled radish, burdock root, torn cheese slices, and drained tuna—onto the rice. Roll it up tightly. A tip for mini gimbap is to not overstuff the fillings.
Step 4
Carefully slice the tightly rolled gimbap into bite-sized pieces, about 2-3 cm thick, and arrange them attractively on a serving plate. These mini rolls are perfect for popping into your mouth!
