Mini Kimbap (with Seasoned Fried Tofu Pouch and Mustard Sauce)
Mini Kimbap (with Seasoned Fried Tofu Pouch and Mustard Sauce)
Delicious Homemade Mini Kimbap, Just Like Gwangjang Market!
Experience the irresistible combination of chewy seasoned fried tofu and a tangy mustard sauce! These mini kimbap, inspired by the popular Gwangjang Market snack, are easy to make at home. We’ve added sweet and savory seasoned tofu for extra richness and flavor. With simple ingredients and straightforward steps, anyone can create these delightful kimbap. Get ready to fall in love with this addictive ‘drug kimbap’!
Kimbap Filling Ingredients- 3 bowls of cooked rice
- 3 sheets of seaweed (gim)
- 12 pieces of flat fried tofu pouch (aburaage)
- 70g pickled radish (danmuji)
- 100g carrot
- 3 eggs
- 1 tsp sesame oil
Seasoned Tofu Sauce- 1 cup (236ml) water
- 4 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 3 Tbsp sugar
Mustard Sauce- 1 Tbsp Japanese mustard powder
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- 1 cup (236ml) water
- 4 Tbsp soy sauce
- 2 Tbsp mirin (sweet rice wine)
- 3 Tbsp sugar
Mustard Sauce- 1 Tbsp Japanese mustard powder
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
Cooking Instructions
Step 1
First, cut each sheet of seaweed (gim) into four equal pieces. You can use scissors for this.
Step 2
If using frozen fried tofu pouches, thaw them first. Cut the thicker side of each pouch in half to open it up like a pocket, but leave one edge attached so it can be folded.
Step 3
Boil the fried tofu pouches in water for about 2 minutes to remove excess oil. Since they tend to float, gently press them down with a spoon to ensure all sides are submerged in the boiling water.
Step 4
Drain the blanched tofu pouches and rinse them under cold water. Then, place them in a colander to drain.
Step 5
When squeezing out the water from the tofu pouches, press gently to avoid tearing them. Removing as much water as possible is crucial to prevent the kimbap from bursting when rolled.
Step 6
In a pot, combine the water, soy sauce, mirin, and sugar. Bring it to a boil, stirring to dissolve the sugar. Add the prepared tofu pouches one by one. Once it starts boiling, reduce the heat to low and simmer for 10 minutes, allowing the tofu to absorb the flavors.
Step 7
Once the tofu is well-seasoned and coated with the sauce, strain it using a colander and let it cool. Squeeze out any remaining liquid as much as possible. This step is key to ensuring your kimbap doesn’t fall apart. Gently unfold the seasoned tofu pouches, ready for filling.
Step 8
Cut the pickled radish (danmuji) into strips that fit the size of your mini kimbap.
Step 9
Finely julienne the carrots. Heat a little oil in a pan over medium heat. Add the carrots and a pinch of salt. Stir-fry until the carrots are slightly softened but still have a slight crunch. Turn off the heat.
Step 10
Whisk the eggs in a bowl with a pinch of salt. Lightly grease a preheated non-stick pan and maintain low heat. Pour the egg mixture thinly to create an egg crepe. Cook until set.
Step 11
Let the cooked egg crepe cool completely before slicing it into strips that match the size of your kimbap.
Step 12
Now, all your kimbap fillings are ready: the seasoned tofu, julienned carrots, egg strips, and pickled radish. Prepare your cooked rice.
Step 13
If you’ve already seasoned the rice with salt while cooking, you won’t need extra seasoning. While the rice is still warm, mix in 1 teaspoon of sesame oil until well combined.
Step 14
Gently stir the rice to ensure it’s fluffy. Cover the rice with a damp kitchen towel to keep it from drying out. While the rice cools slightly, let’s make the mustard sauce.
Step 15
In a small bowl, combine the Japanese mustard powder, sugar, soy sauce, vinegar, and water. Whisk thoroughly to ensure there are no lumps of mustard or undissolved sugar. The sauce should be smooth.
Step 16
Place a sheet of seasoned tofu flat. Spread a thin layer of rice over it, leaving a small border. Arrange your chosen fillings (seasoned tofu, carrots, egg, danmuji) on top of the rice. Carefully roll it up tightly.
Step 17
Slice the rolled kimbap into bite-sized pieces and arrange them on a plate. Drizzle with a little sesame oil and sprinkle with toasted sesame seeds for a final touch. Enjoy your delicious homemade mini kimbap as a special treat!
