Addictive ‘Mayak’ Gimbap (Drug Gimbap) Recipe
Homemade ‘Mayak’ Gimbap: A Popular Market Snack
Experience the famous ‘Mayak Gimbap’ from Gwangjang Market right in your own kitchen! This recipe makes it easy to recreate that incredibly addictive flavor. Perfect for a delightful and simple meal.
Main Ingredients- Gimbap seaweed sheets, cut into quarters (4 sheets total)
- Cooked rice (2 bowls)
- Cucumber (1/2)
- Carrot (1/4)
- Pickled radish (danmuji) (100g)
- Square fish cake (1 sheet)
- Sesame oil (1 Tbsp)
- Salt (pinch)
- Cooking oil (for stir-frying)
‘Mayak’ Gimbap Dipping Sauce- Prepared mustard 1 Tbsp
- Sugar 2 Tbsp
- Vinegar 2 Tbsp
- Soy sauce 1 Tbsp
- Water 2 Tbsp
- Prepared mustard 1 Tbsp
- Sugar 2 Tbsp
- Vinegar 2 Tbsp
- Soy sauce 1 Tbsp
- Water 2 Tbsp
Cooking Instructions
Step 1
Take your gimbap seaweed sheets and cut each one into four equal smaller rectangles. You should have 16 small pieces in total. This size is perfect for bite-sized gimbap.
Step 2
Wash the cucumber. You can peel it if you prefer, or leave the skin on for extra nutrients. Cut it lengthwise into strips about 0.5 cm thick. Place the cucumber strips in a bowl, sprinkle with about 1/2 teaspoon of coarse salt, and let them sit for about 10 minutes. This process, called ‘salting,’ draws out excess water, keeping your gimbap from becoming soggy and enhancing its crisp texture. After salting, gently squeeze out any released water.
Step 3
Peel the carrot and julienne it into thin strips, about 0.3 cm thick. Cutting them thinly ensures they cook quickly and remain slightly crisp.
Step 4
Cut the pickled radish (danmuji) in half lengthwise to match the size of your small gimbap pieces. This adds a wonderful sweet and sour crunch.
Step 5
Slice the square fish cake into thin strips, similar in length to your gimbap pieces. For a cleaner taste, you can briefly blanch the fish cake strips in boiling water before using them.
Step 6
Heat about 1 tablespoon of cooking oil in a pan over medium heat. Stir-fry the julienned carrots until they are just tender but still slightly crisp. In the same pan, stir-fry the fish cake strips, adding about 1/2 teaspoon of soy sauce towards the end to enhance their flavor.
Step 7
In a bowl, combine the cooked rice with 1 tablespoon of sesame oil and about 1/3 teaspoon of salt. Gently mix with a rice paddle, being careful not to mash the rice grains. You want the rice to be seasoned evenly.
Step 8
Your ingredients are now ready for assembling the ‘Mayak’ Gimbap! Lay a small piece of seaweed on your work surface. Spread a thin layer of seasoned rice over the seaweed. Arrange your prepared fillings – cucumber, carrot, pickled radish, and fish cake – neatly on top of the rice. Avoid overfilling, as this can make the gimbap difficult to roll and prone to breaking.
Step 9
Carefully roll the gimbap tightly from one end to the other. Pinch the edge to seal. Slice the rolled gimbap into bite-sized pieces and arrange them on a serving plate. For a glossy finish, you can brush a little sesame oil over the cut surfaces.
Step 10
Now, let’s make the signature ‘Mayak’ sauce! In a small bowl, whisk together 1 tablespoon of prepared mustard, 2 tablespoons of sugar, 2 tablespoons of vinegar, 1 tablespoon of soy sauce, and 2 tablespoons of water. Mix until smooth and well combined. You can adjust the amount of mustard to make the sauce spicier or milder according to your preference.
