Spicy & Chewy Mini Kimbap with Seasoned Radish Salad
Spicy & Chewy Mini Kimbap with Seasoned Radish Salad
#SeasonedRadishSalad #MiniKimbapRecipe #EasyMiniKimbap #KimbapMaking #FridgeCleanOut #UniqueKimbap
Transform leftover seasoned radish salad (yangmuchim) into delightful mini kimbap! This recipe combines the tangy and chewy texture of yangmuchim with classic kimbap fillings like savory ham, crisp pickled radish, and fragrant carrots. It’s a super simple yet delicious way to create a satisfying meal or snack. Elevate your experience with a zesty mustard dipping sauce, reminiscent of ‘drug kimbap,’ for an extra kick. Give your leftover ingredients a delicious second life!
Mini Kimbap Ingredients- Seasoned radish salad (yangmuchim) 4 forkfuls (adjust to taste)
- Pickled radish (danmuji) 3 strips
- Kimbap ham 3 strips
- Braised burdock root 3 strips
- Carrot 1/4 medium
- Kimbap seaweed sheets 3 sheets
- Cooked rice 2 bowls
- Sesame oil 1 tsp
- Salt 1 tsp
- Toasted sesame seeds 1 tsp
Dipping Mustard Sauce Ingredients- Soy sauce 1 Tbsp
- Honey 1 Tbsp
- Prepared mustard 1 tsp
- Soy sauce 1 Tbsp
- Honey 1 Tbsp
- Prepared mustard 1 tsp
Cooking Instructions
Step 1
Prepare all the filling ingredients. Julienne the carrot. Cut the pickled radish and braised burdock root to match the length of your kimbap seaweed. Slice the ham to the same length. Don’t forget the star ingredient: the seasoned radish salad!
Step 2
In a bowl of warm rice, add sesame oil, salt, and toasted sesame seeds. Mix well to season the rice perfectly. Cut the kimbap seaweed sheets into quarters, creating small rectangles ready for rolling the mini kimbap.
Step 3
Let’s make the mustard sauce that pairs perfectly with ‘drug kimbap’. In a small bowl, combine soy sauce, honey, and prepared mustard. Whisk until well combined to create a flavorful dipping sauce for your mini kimbap.
Step 4
Spread a thin layer of seasoned rice onto the rough side of a quartered seaweed sheet. Neatly arrange the prepared fillings (pickled radish, ham, burdock root, carrot, and seasoned radish salad) on top of the rice. Roll the kimbap tightly. For mini kimbap, it’s best to use a moderate amount of rice and fillings to ensure a neat, compact roll.
Step 5
You can enjoy the mini kimbap as they are, or slice them into bite-sized pieces. However, to capture the charm of mini kimbap – being able to pop them whole into your mouth – serving them rolled is perfectly fine! Roll them up nicely and they’re ready to go.
Step 6
Your delicious seasoned radish salad mini kimbap is ready, featuring a delightful balance of tangy, chewy yangmuchim and various other fillings! This is a fantastic way to use up leftover yangmuchim and create a unique kimbap dish. Enjoy the enhanced flavors with the accompanying mustard dipping sauce.
