Mini Kimbap (Twist Rolls)
Making “Drug Kimbap” with a Zingy Mustard Sauce
When your appetite is low, or as a delightful snack for kids! Try making the addictive mini kimbap, also known as ‘Mayak Kimbap’ (Drug Kimbap), conveniently at home. The harmony of the tangy mustard sauce, crisp vegetables, and savory rice is simply exquisite.
Kimbap Ingredients
- 4 sheets of Gim (seaweed for kimbap)
- 2 bowls of cooked rice
- 4 sticks of pickled radish (danmuji, long cut)
- 1 carrot (medium-sized)
- 1 handful of chives
- Salt to taste
- Sesame oil to taste
- Sesame seeds to taste
Chive Seasoning
- Salt to taste
- Sesame oil to taste
- Sesame seeds to taste
Irresistible Mustard Sauce
- 1 Tbsp soy sauce
- 0.3 Tbsp prepared mustard (adjust to taste)
- 0.5 Tbsp honey mustard
- 1 Tbsp corn syrup (or oligosaccharide)
- 0.5 Tbsp vinegar
- Salt to taste
- Sesame oil to taste
- Sesame seeds to taste
Irresistible Mustard Sauce
- 1 Tbsp soy sauce
- 0.3 Tbsp prepared mustard (adjust to taste)
- 0.5 Tbsp honey mustard
- 1 Tbsp corn syrup (or oligosaccharide)
- 0.5 Tbsp vinegar
Cooking Instructions
Step 1
First, let’s make the irresistible mustard sauce that will elevate your mini kimbap. In a small bowl, combine 1 tablespoon of soy sauce, 0.3 tablespoon of prepared mustard, 0.5 tablespoon of honey mustard, 1 tablespoon of corn syrup, and 0.5 tablespoon of vinegar. Whisk everything together with a spoon until well combined. If you prefer a spicier kick, you can add a little more prepared mustard. Set the sauce aside to let the flavors meld.
Step 2
While spinach usually makes this recipe even tastier, chives are a great and often more affordable alternative. They add a lovely fresh flavor, so don’t hesitate to use them!
Step 3
I love adding chives to kimbap for that extra crunch and fresh aroma! Take about a handful of chives, trim them, and blanch them briefly in boiling water. Be careful not to overcook them, or they’ll become too soft.
Step 4
Immediately rinse the blanched chives under cold water to stop the cooking process and drain them thoroughly. Squeeze out as much excess water as possible to prevent the kimbap from becoming soggy. Once squeezed, season the chives with a pinch of salt, a drizzle of sesame oil, and a sprinkle of sesame seeds. Gently toss them together, much like you would season a side dish of greens.
Step 5
To make them the perfect size for mini kimbap, let’s prepare the pickled radish (danmuji). If you have long sticks, cut each stick into four equal pieces. This way, you’ll have about 16 pieces of danmuji, ideal for rolling into small portions.
Step 6
We’ll be using one medium-sized carrot, julienned thinly. Cutting the carrot into fine matchsticks will ensure it cooks evenly and provides a pleasant texture when bitten into.
Step 7
Heat a little cooking oil in a pan over medium heat. Add the julienned carrots and a pinch of salt. Stir-fry until the carrots are tender and slightly softened. Cooking them over medium heat prevents burning and ensures even cooking.
Step 8
The filling might seem simple today, but remember our amazing mustard sauce! While I’m using chives, carrots, and danmuji, feel free to add other ingredients like ham, egg omelets, or spinach to make your kimbap even more special. Let your creativity shine!
Step 9
Now, let’s season the rice, the heart of any kimbap. Take 2 bowls of warm cooked rice. Add a pinch of salt, a drizzle of sesame oil, and a sprinkle of sesame seeds. Gently mix everything together with a rice paddle, ensuring not to mash the grains. Adjust the seasoning to your preference.
Step 10
To create the perfect mini kimbap size, we’ll cut the gim (seaweed). Take one sheet of gim and cut it in half lengthwise and then in half widthwise, resulting in four equal smaller rectangles. These will be the perfect wrappers for our mini rolls.
Step 11
Spread a thin, even layer of the seasoned rice onto one piece of the cut gim. Be careful not to use too much rice, as it can cause the kimbap to burst. Place a piece of danmuji, some stir-fried carrots, and seasoned chives onto the rice. Starting from one end, roll the gim tightly, pressing gently to secure the fillings. Moistening the edge of the gim slightly with water can help seal it.
Step 12
Repeat the rolling process with the remaining ingredients to make a total of 16 mini kimbap rolls. Once all the rolls are made, use a silicone brush to apply a thin layer of sesame oil over the kimbap for a beautiful sheen. Sprinkle generously with sesame seeds for garnish. Arrange the beautifully finished mini kimbap on a plate, and your delightful creation is ready to be enjoyed! See, it’s that easy!
Step 13
Voilà! Your addictive ‘Mayak Kimbap’ is complete. Dip generously into the homemade mustard sauce and savor every bite!
