Addictive Mini Gimbap (Gwangjang Market Style)
Gwangjang Market’s Famous ‘Drug Gimbap’ with Mustard Sauce Recipe
Experience the irresistible charm of Gwangjang Market’s mini gimbap, lovingly dipped in a uniquely tangy and slightly spicy mustard sauce that keeps you coming back for more. This recipe is simple yet offers a flavor explosion, perfect for a delightful meal!
Gimbap Ingredients- 1 bunch spinach
- Gimbap seaweed sheets
- 1/2 carrot
- Pickled radish (danmuji)
- Cooked rice (warm)
- Sesame seeds
- Salt
- Sesame oil
Mustard Dipping Sauce- 1 Tbsp prepared mustard (like Korean mustard)
- 1 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp prepared mustard (like Korean mustard)
- 1 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1 Tbsp water
Cooking Instructions
Step 1
In a bowl, place the warm cooked rice. Season it with a pinch of salt, about 1/2 Tbsp of sesame oil, and 1/2 Tbsp of sesame seeds. Gently mix everything together to ensure the rice is evenly seasoned and ready for the gimbap filling. Avoid overmixing to keep the rice grains intact.
Step 2
Wash the carrot thoroughly and peel it. Julienne the carrot into thin strips. Heat a lightly oiled pan over medium heat and sauté the carrot strips until they are tender and slightly softened. You can add a small pinch of salt for extra flavor.
Step 3
Prepare the spinach by removing any yellow or wilted leaves and washing it under running water. Bring a pot of water to a boil with a pinch of salt. Blanch the spinach for about 30 seconds to 1 minute until it’s just tender. Immediately transfer the blanched spinach to cold water to stop the cooking process. Squeeze out as much water as possible using your hands. Place the squeezed spinach in a bowl and season with a pinch of salt, 1/2 Tbsp sesame oil, and 1/2 Tbsp sesame seeds. Gently massage the ingredients into the spinach.
Step 4
Cut the pickled radish (danmuji) in half to make it easier to place inside the mini gimbap. You can use it as is, or if you prefer a less salty taste, you can briefly rinse it under water.
Step 5
Mini gimbap, as enjoyed at Gwangjang Market, is characterized by its bite-sized form. To achieve this, cut each sheet of gimbap seaweed in half horizontally. Place the seaweed sheet with the rough side facing up.
Step 6
Spread a thin, even layer of the seasoned rice onto the rough side of the halved seaweed sheet. It’s crucial to spread the rice thinly; too much rice can cause the gimbap to break or appear bulky. Arrange the prepared sautéed carrots, seasoned spinach, and pickled radish strips neatly on top of the rice.
Step 7
Starting from the edge closest to you, carefully and tightly roll the seaweed, rice, and fillings into a log shape, ensuring the ingredients are securely enclosed. Gwangjang Market’s style for these mini gimbap is to enjoy them whole without cutting. Once rolled, brush a little sesame oil over the surface of the mini gimbap and sprinkle with sesame seeds for a polished finish.
Step 8
Let’s make the addictive mustard sauce that is the star of this ‘drug’ gimbap! In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp water, 1 Tbsp prepared mustard, and 0.5 Tbsp sugar. Whisk until well combined and smooth, ensuring there are no lumps of mustard. You can adjust the amount of mustard to your preference for spiciness.
