Crispy Mustard Leaf and Bean Sprout Gimbap
#MustardLeafGimbap #BeanSproutGimbap #SpecialGimbap #HealthyGimbap #EasyRecipe
Introducing a special gimbap recipe where the spicy and sweet, crispy mustard greens (gat-geotjeori) and savory seasoned bean sprouts (kongnamul-muchim) come together in a harmonious blend. This gimbap, made with generous amounts of mustard greens and bean sprouts instead of pickled radish, whets your appetite with its fresh taste and texture. We’ve added tender boiled chives (gomchi-sukssam) for an even healthier and richer flavor. Its beautiful, almost Taegeuk (Korean flag) pattern makes it a perfect dish for special occasions or when entertaining guests. Enjoy a healthy and delicious meal with this gimbap featuring the subtle pungency of mustard greens, the crunchiness of bean sprouts, and the mildness of chives!
Basic Gimbap Ingredients- 1 cup prepared seasoned bean sprouts
- 1 cup prepared mustard greens salad
- 8 sheets boiled chives (gomchi-sukssam)
- 8 sheets gimbap seaweed (gim)
- 3 bowls cooked rice
- 1 Tbsp salt (for rice seasoning)
- 1 Tbsp sesame oil (for rice seasoning)
- 1 Tbsp toasted sesame seeds (for rice seasoning)
- 3 Tbsp laver flakes (for mixing with rice)
Seasoned Bean Sprouts Ingredients- 1 bag bean sprouts, washed
- 1 tsp salt (for boiling bean sprouts)
- 1 tsp minced garlic
- 1 Tbsp chopped green onions
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp red chili powder
Mustard Greens Salad Ingredients- 1/2 bunch Dolsan mustard greens, prepared
- 4 Tbsp red chili powder
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp anchovy sauce (kanari-aekjeot)
- 1 Tbsp chopped green onions
- 2 Tbsp plum extract (maesil-aek)
- 2 Tbsp salted fermented shrimp (saeu-jeot)
- 1 cup broth (yuksu)
- 1 tsp toasted sesame seeds
- 1 bag bean sprouts, washed
- 1 tsp salt (for boiling bean sprouts)
- 1 tsp minced garlic
- 1 Tbsp chopped green onions
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 tsp red chili powder
Mustard Greens Salad Ingredients- 1/2 bunch Dolsan mustard greens, prepared
- 4 Tbsp red chili powder
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp anchovy sauce (kanari-aekjeot)
- 1 Tbsp chopped green onions
- 2 Tbsp plum extract (maesil-aek)
- 2 Tbsp salted fermented shrimp (saeu-jeot)
- 1 cup broth (yuksu)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the bean sprouts by boiling them. Add 1 teaspoon of salt to boiling water and then add the washed bean sprouts. Covering the pot while boiling helps to reduce any fishy smell from the sprouts. (If adding sprouts to already boiling water, you don’t necessarily need to cover it.) Once cooked, immediately drain and rinse under cold water to maintain their crispiness. Ensure they are thoroughly drained. If you’re concerned about a fishy odor, adding a little Cheongju (rice wine) during boiling can help.
Step 2
To the drained bean sprouts, add the seasoning ingredients: salt, minced garlic, red chili powder, chopped green onions, sesame oil, and toasted sesame seeds. Gently mix them together with your hands. This seasoned bean sprout mixture is excellent as a side dish or as an ingredient for bibimbap.
Step 3
Now, season the rice for the gimbap. It’s important to let the rice cool down slightly; if you use it too hot, the seaweed (gim) can become soggy and tear easily, making it difficult to shape the gimbap nicely. Mix the rice with salt, sesame oil, and toasted sesame seeds until well combined. This step ensures the basic seasoning of your gimbap is just right.
Step 4
Gather all the filling ingredients for the gimbap. Have your prepared seasoned bean sprouts, the crisp mustard greens salad, and the tender boiled chives (gomchi-sukssam) ready.
Step 5
Once the seasoned rice has cooled sufficiently, add the laver flakes (kim-garu) and mix well. Wearing disposable gloves makes this process much easier and prevents the rice from clumping, allowing for a more even distribution compared to using a spatula.
Step 6
Place a sheet of gimbap seaweed (gim) on a bamboo rolling mat. Spread about one-third of the prepared rice evenly over the seaweed. It’s crucial not to make the rice layer too thick, as this can cause the gimbap to break when rolled.
Step 7
Roll the gimbap, ensuring you only roll up to the edge of the rice layer. Tuck it in tightly. Gently press the edge of the seaweed to seal the roll, preventing it from unraveling.
Step 8
On the first roll, place the boiled chives (gomchi-sukssam). One sheet per gimbap roll is usually sufficient. Arrange the chives neatly over the rice layer.
Step 9
Now, add the mustard greens salad and the seasoned bean sprouts generously on top of the chives. The spicy flavor of the mustard greens and the savory taste of the bean sprouts will enhance the gimbap’s overall profile.
Step 10
It’s time to complete the roll. After layering the chives, mustard greens, and bean sprouts, add a little more rice on top. Then, using the bamboo mat, tightly roll the chives and fillings first, and then continue rolling the entire gimbap as you normally would. Rolling it tightly ensures the fillings stay in place and the shape is maintained.
Step 11
Voila! Your delicious, Taegeuk-patterned mustard greens and bean sprout gimbap is ready. The contrast between the white rice on one side and the mustard greens and bean sprouts on the other creates a beautiful, almost Taegeuk-like design. It looks as good as it tastes!
Step 12
Enjoy your simple yet flavorful Mustard Greens and Bean Sprout Gimbap, made with crisp mustard greens and savory seasoned bean sprouts! The harmony of fresh ingredients will bring a wave of happiness to your palate.
