Irresistible Mini Kimbap
The Perfect Snack: Mini Kimbap You Can Grab Anytime
Today, we’re preparing mini kimbap that everyone, young and old, will love! It’s surprisingly addictive. We’ve rolled them up with flying fish roe salted jeotgal for a savory and deeply flavorful bite. These are perfect finger foods to enjoy one by one as you go about your day. Place them on the table, and kids will love grabbing them as a snack. They also make a fantastic addition to packed lunches.
Ingredients- Roasted seaweed sheets for kimbap
- Freshly cooked rice
- Flying fish roe salted jeotgal
- Cucumber
- Onion
- Cheongyang chili pepper
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
First, cut the cucumber into three equal parts. Then, use a peeler or knife to shave off the skin in a spiral pattern, and slice it thinly and lengthwise. Finely mince the Cheongyang chili pepper and onion. Cut the roasted seaweed sheets for kimbap into four equal portions, sized for mini kimbap.
Step 2
In a bowl, combine the flying fish roe salted jeotgal with the minced Cheongyang chili pepper and onion. Add a drizzle of sesame oil and toasted sesame seeds. Mix everything thoroughly until well combined. Adding vegetables helps to mellow the saltiness of the jeotgal, creating a more balanced flavor.
Step 3
To the freshly cooked warm rice, add a little sesame oil for a nutty aroma and sprinkle with toasted sesame seeds. Gently mix with a rice paddle, being careful not to mash the rice grains, until evenly coated.
Step 4
Place a portion of the seasoned rice onto one of the cut seaweed sheets and spread it thinly. Arrange some of the mixed flying fish roe jeotgal and a piece of the sliced cucumber on top of the rice. Now, carefully roll the seaweed from the edge, ensuring the fillings stay tucked inside, to form your delicious mini kimbap!
