Delicious Mini Kimbap (Ggoma Kimbap)
Delicious Mini Kimbap (Ggoma Kimbap)
Enjoy the Best Parts! Making Mini Kimbap from Kimbap Ends
The ends of kimbap are always the most delicious part, right? Making mini kimbap allows you to enjoy more of those delightful ends! These bite-sized rolls are perfect as a snack or for lunchboxes. Let’s make some yummy mini kimbap!
Main Ingredients- 2 bowls cooked rice
- 3 sheets of seaweed (gim)
- 1/2 carrot
- 1/2 cucumber
- 3 strips of pickled radish (danmuji)
- 3 sticks of imitation crab meat (like surimi)
- Pinch of salt
Rice Seasoning (Vinegar Mixture)- 2 Tbsp vinegar
- 1 Tbsp sugar
- Pinch of salt
- 2 Tbsp vinegar
- 1 Tbsp sugar
- Pinch of salt
Cooking Instructions
Step 1
In 2 bowls of warm cooked rice, add the ingredients for the rice seasoning (2 Tbsp vinegar, 1 Tbsp sugar, pinch of salt). Gently mix with a spatula, being careful not to mash the rice grains. Ensure the rice grains are glossy and evenly seasoned.
Step 2
Remove the seeds from half a cucumber and julienne it finely. In a bowl, combine the julienned cucumber with the vegetable seasoning ingredients (1 Tbsp sugar, 1 Tbsp vinegar, pinch of salt). Toss lightly and let it sit for about 10 minutes. If there’s too much moisture, gently pat it dry with a paper towel.
Step 3
Cut the 3 strips of pickled radish (danmuji) and 3 sticks of imitation crab meat into sizes suitable for mini kimbap. First, cut each strip lengthwise in half, then cut each half into 3 pieces. They should be slightly longer than bite-sized.
Step 4
Julienne half a carrot into similar thickness as the cucumber. Heat a pan over medium heat, add 1 tsp of cooking oil, and stir-fry the julienned carrots with a pinch of salt. Cook until the carrots are tender but still have a slight bite.
Step 5
Place the 3 sheets of kimbap seaweed (gim) shiny side up. Cut each sheet into three equal strips (lengthwise). Then, cut each strip in half, resulting in 6 small pieces of seaweed, perfect for mini kimbap.
Step 6
On one of the small seaweed pieces, spread a thin layer of the seasoned rice. Leave about 1 cm of the edge uncovered to help the kimbap roll up neatly.
Step 7
Arrange your chosen fillings (imitation crab meat, stir-fried carrots, pickled radish, drained cucumber) on top of the rice. Tightly roll the seaweed from one end to the other, ensuring the fillings stay in place. To secure the end, you can lightly moisten the edge with water or use a few grains of rice to seal it.
