Addictively Delicious! Gwangjang Market-Style Mayak Gimbap
Perfect for When You Have No Appetite! Make Gwangjang Market-Style Mayak Gimbap at Home
Today, we’re making ‘Mayak Gimbap,’ which is irresistible when dipped in mustard sauce! It’s just like the taste you’d get at Gwangjang Market, but made conveniently at home! This recipe is simple yet so addictive, it truly lives up to its ‘mayak’ (drug/narcotics) name! Let’s all make this delicious gimbap together! ♡♡♡
Gimbap Ingredients
- Gimbap seaweed sheets (cut into 1/4 size) – 10 sheets
- Cooked rice – 2 bowls
- Chives – a handful
- Carrot – 1/4
- Pickled radish (danmuji) – 5 pieces
- Braised burdock root (optional) – 5 strips
Mustard Sauce Ingredients
- Prepared mustard – 2 tsp
- Water – 1/5 paper cup (approx. 30ml)
- Soy sauce – 2 Tbsp
- Sugar – 1 tsp
- Sesame oil – a little
- Sesame seeds – a little
- Prepared mustard – 2 tsp
- Water – 1/5 paper cup (approx. 30ml)
- Soy sauce – 2 Tbsp
- Sugar – 1 tsp
- Sesame oil – a little
- Sesame seeds – a little
Cooking Instructions
Step 1
First, wash and prepare all the ingredients for the gimbap. Thinly julienne the carrots, and we’ll briefly blanch the chives. Prepare the pickled radish and burdock root to fit the gimbap size.
Step 2
Now, let’s make the mustard sauce, the key to the flavor! In a small bowl, combine 2 tsp of prepared mustard, 1/5 paper cup of water, 2 Tbsp of soy sauce, and 1 tsp of sugar. Mix well until there are no lumps. Finally, add a little sesame oil and sesame seeds for a fragrant finish. Your delicious mustard sauce is ready!
Step 3
Wash the carrot thoroughly and julienne it thinly. Cutting it very thinly will result in a softer texture when stir-fried.
Step 4
Heat about 1/2 Tbsp of cooking oil in a pan. Add the julienned carrots and a pinch of salt. Stir-fry over medium heat for about 2 minutes until the carrots are slightly softened. Be careful not to overcook them, as they can become mushy.
Step 5
Add a pinch of salt to boiling water, then add the cleaned chives and blanch them very quickly, for just 10-15 seconds. Immediately remove them and rinse under cold water to preserve their vibrant color and crisp texture.
Step 6
Squeeze out excess water from the blanched chives by hand. If there’s too much water, the gimbap can become soggy. Season them with a pinch of salt, a sprinkle of sesame seeds, and a little sesame oil. Gently mix them together.
Step 7
Cut the pickled radish strips in half lengthwise, and then cut each half in half again to a size suitable for gimbap rolls. If they are too thick, it can be difficult to roll.
Step 8
Cut the braised burdock root, which will be used as a filling, in half for easier handling. Using pre-seasoned burdock root can add extra umami.
Step 9
The rice for gimbap should also be flavorful! In warm cooked rice, add a pinch of salt, a sprinkle of sesame seeds, and a little sesame oil. Mix gently to combine, ensuring you don’t mash the rice grains. This seasoning will make the rice delicious.
Step 10
Place a gimbap seaweed sheet on your rolling mat. Spread about 2 Tbsp of the seasoned rice thinly over about 2/3 of the seaweed. Spreading the rice thinly and not covering the entire sheet makes it easier to roll with the fillings.
Step 11
Now, arrange your prepared fillings neatly on top of the rice. Add the carrots, chives, pickled radish, and burdock root according to your preference. Hold the edge of the seaweed and roll it up tightly. Press firmly as you roll to prevent the rice from falling apart. You can moisten the edge of the seaweed with a little rice to act as glue and seal the roll.
