Addictively Delicious! Simple Mayak Gimbap (Korean Seaweed Rolls)
Easy Homemade Mayak Gimbap Recipe
Create incredibly delicious mini gimbap at home that rivals store-bought versions. These flavorful seaweed rolls are made with seasoned rice, savory burdock root, a tender egg omelet, and crunchy pickled radish. They’re perfect as a snack for kids or as a special side dish. For an extra kick, serve with a spicy mustard sauce or a side of seasoned shredded squid. Get ready to be hooked!
Main Ingredients
- Rice cooked with dashi broth (cooked firm is key!)
- Julienned burdock root (approx. 10cm length)
- Gim (seaweed sheets for gimbap)
- Imitation crab sticks
- Pickled radish (danmuji)
- Eggs
Rice Seasoning
- Pinch of salt
- 1 Tbsp sesame oil
- Pinch of salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the rice. Cooking the rice with dashi broth (a savory broth made from kelp and sometimes dried anchovies) adds a deep umami flavor. Pour the dashi broth into your rice cooker and add the rice. Use slightly less water than you normally would to ensure the rice cooks up firm and fluffy. Once the rice is done, let it steam for a few minutes.
Step 2
Prepare the fillings for your gimbap. Use gimbap-specific seaweed sheets. Lightly toasting the seaweed over a low flame (shiny side down) makes it crispier and easier to handle without tearing. Julienne the burdock root into approximately 10cm lengths. Heat a pan with a little cooking oil and stir-fry the burdock until tender. Then, add soy sauce, corn syrup (or oligosaccharide), sugar, and mirin, and cook until the liquid has mostly evaporated, creating a savory-sweet glaze. Prepare a thin egg omelet and slice it into strips. Cut the imitation crab sticks and pickled radish into similar lengths. Once the rice has cooled slightly, mix in the sesame oil and salt until well combined.
Step 3
Now it’s time to assemble the gimbap! Place a seaweed sheet, shiny side down, on a bamboo rolling mat. Spread about 1.5 cm of seasoned rice evenly over the seaweed, leaving a small border at the top. Don’t press the rice too firmly. Arrange the prepared burdock root, egg strips, imitation crab sticks, and pickled radish lengthwise over the rice. Starting from the bottom edge, carefully and firmly roll the mat to form a tight cylinder. Press gently to shape the roll, ensuring all the ingredients are enclosed.
Step 4
Once rolled, brush the outside of the gimbap with a little sesame oil for shine and sprinkle with sesame seeds. Slice the gimbap into bite-sized pieces, about 1.5 cm thick. Serve immediately. These mini gimbap are delicious on their own, but can be enhanced with a side of spicy mustard dipping sauce or a zesty seasoned shredded squid salad for a more complete Korean snack experience.
