Mini Gimbap (Kko-ma Kimbap)
Mini Gimbap (Kko-ma Kimbap)
Making Mini Gimbap: A Simple Recipe for Gwangjang Market Style Kko-ma Kimbap at Home
You can make delicious mini gimbap with just carrots and pickled radish! These bite-sized rolls offer a delightful crunch and flavor. Perfect for kids’ snacks or as a charming addition to your bento boxes for special occasions. This recipe allows you to recreate the authentic taste of Gwangjang Market’s mini gimbap right in your own kitchen.
Main Ingredients- 2 bowls of warm cooked rice
- 3 sheets of seaweed for gimbap
Additional Ingredients- 1 carrot (medium size)
- 200g ham (your choice)
- 100g pickled radish for gimbap (julienned)
- 10 fresh perilla leaves
- 1 Tbsp sesame oil (for nutty aroma!)
- 1 tsp salt
- 1 Tbsp toasted sesame seeds (sprinkle for extra flavor)
- 1 Tbsp cooking oil
- 1 carrot (medium size)
- 200g ham (your choice)
- 100g pickled radish for gimbap (julienned)
- 10 fresh perilla leaves
- 1 Tbsp sesame oil (for nutty aroma!)
- 1 tsp salt
- 1 Tbsp toasted sesame seeds (sprinkle for extra flavor)
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
First, let’s prepare the carrots, which will add vibrant color to your mini gimbap. Wash and peel the carrots thoroughly, then slice them into thin, long julienne strips – as fine as threads!
Step 2
Next, it’s time to prepare the ham. Just like the carrots, slice the ham into thin, long strips. Using different types of ham can add a richer flavor profile to your rolls.
Step 3
Pre-julienned pickled radish for gimbap is very convenient to use. You can directly use the prepared radish. Its sweet and sour taste will enhance the overall flavor of the gimbap.
Step 4
Fresh perilla leaves are crucial for adding a wonderful aroma to the gimbap. Trim off the stems from the perilla leaves. Gently rinse them under running water and pat them dry for best results.
Step 5
Heat a pan over medium-low heat and add 1 tablespoon of cooking oil. Sauté the julienned carrots until they are slightly softened. Sprinkle a pinch of salt to season them. Stir-frying brings out the natural sweetness of the carrots.
Step 6
Now, let’s stir-fry the ham. Without adding any oil to the frying pan, add the julienned ham and cook until lightly browned and fragrant. You’ll start to smell its savory aroma.
Step 7
The key to delicious mini gimbap is the rice! It’s best to use freshly cooked, warm rice. If you’re using leftover rice, warm it up in the microwave until it’s hot. Add 1 tablespoon of sesame oil to the rice for a nutty fragrance.
Step 8
Now, let’s season the rice. Add a pinch of salt and mix it evenly. Finally, sprinkle in some toasted sesame seeds for an extra layer of nutty flavor. Your seasoned rice for mini gimbap is ready!
Step 9
To roll the mini gimbap, prepare the seaweed sheets appropriately. Cut each sheet of gimbap seaweed into four equal pieces. This size is perfect for making mini gimbap.
Step 10
Place a piece of the cut seaweed on your rolling surface. Spread a moderate amount of the seasoned rice evenly over about two-thirds of the seaweed. Don’t overfill with rice, as this can cause the roll to break. Spreading the rice thinly ensures a good balance with the fillings.
Step 11
It’s time to add the fillings! Layer a perilla leaf on the rice, followed by the pickled radish, ham, and then the sautéed carrots. Arrange the ingredients neatly without overcrowding to ensure a beautiful roll.
Step 12
Now, let’s roll the gimbap nicely. Gently lift the edge of the seaweed closest to you, pressing the fillings as you roll tightly. Ensure the roll is firm and doesn’t fall apart. Press the edge of the seaweed firmly to seal the roll.
Step 13
Finally, brush a little sesame oil over the rolled mini gimbap for a glossy finish. Sprinkle some toasted sesame seeds on top for extra flavor and visual appeal. Your delicious mini gimbap is complete!
