Delicious Mini Kimbap (Kkoma Kimbap) Recipe
Easy Homemade Mini Kimbap for a Quick Meal
Kimbap is always a delight, truly a ‘rice thief’ that’s perfect for any occasion, especially when you need a quick side dish! Today, we’re making mini kimbap, perfect for bite-sized enjoyment. Drizzled with a tangy mustard sauce, these little rolls are famously addictive, often called ‘drug kimbap’! They make a great snack for kids or a light meal.
Mini Kimbap Ingredients- 3 sheets of gim (seaweed for kimbap), cut in half for 6 pieces
- Pickled radish (danmuji), to your liking
- 1 cucumber
- About 5 leaves of aged kimchi or sour kimchi (optional)
- 3 eggs
Seasoning and Rice Seasoning- 1/3 Tbsp gochugaru (Korean chili flakes) for pickled radish
- 1/3 Tbsp sesame seeds for pickled radish
- 1/3 Tbsp sesame oil for pickled radish
- 1.5 tsp salt for rice seasoning
- 1/3 Tbsp sesame oil for rice seasoning
- 1/4 Tbsp sesame oil for kimchi seasoning
- 1/4 Tbsp sesame seeds for kimchi seasoning
- 1/3 Tbsp gochugaru (Korean chili flakes) for pickled radish
- 1/3 Tbsp sesame seeds for pickled radish
- 1/3 Tbsp sesame oil for pickled radish
- 1.5 tsp salt for rice seasoning
- 1/3 Tbsp sesame oil for rice seasoning
- 1/4 Tbsp sesame oil for kimchi seasoning
- 1/4 Tbsp sesame seeds for kimchi seasoning
Cooking Instructions
Step 1
Prepare the crunchy pickled radish (danmuji). In a bowl, mix the danmuji with gochugaru (Korean chili flakes), sesame seeds, and sesame oil. Gently toss until well combined and let it sit for a moment to allow the flavors to meld. Be careful not to overmix, as it can become mushy.
Step 2
Cook the rice. For kimbap rice, add a piece of dried kelp (dashima) while cooking for a subtly savory flavor. Cook until the rice is fluffy and slightly firm (gossol-gossol).
Step 3
Once the rice is cooked, season it with salt, sesame oil, and sesame seeds. Gently mix with a rice paddle, ensuring the rice grains are coated but not mashed. Let the seasoned rice cool completely before assembling the kimbap. (You can add a little vinegar to the rice if you prefer.)
Step 4
Wash the cucumber, then cut it lengthwise into thin strips. Lightly salt the cucumber strips and let them sit for about 5 minutes to draw out excess moisture. Squeeze out the water gently before use. This step helps maintain the cucumber’s crisp texture.
Step 5
If using aged or sour kimchi, squeeze out most of the juice and chop it into bite-sized pieces. Mix the chopped kimchi with sesame oil and sesame seeds. This brings out the kimchi’s spicy notes and adds a nutty aroma, enhancing the overall flavor of the mini kimbap.
Step 6
Prepare the eggs. Whisk the eggs with a pinch of salt and pan-fry them thinly in a lightly oiled pan. Once cooked, let the egg crepes cool and then cut them into thin strips to use as a filling.
Step 7
Cut the gim (seaweed sheets) into smaller portions suitable for mini kimbap. Typically, cut each full sheet into 4 equal pieces. If using standard kimbap sheets, cutting them this way makes them ideal for smaller rolls.
Step 8
Place a piece of cut gim on a rolling mat. Spread a thin, even layer of the seasoned rice over the gim, leaving a small margin at the top. Arrange your prepared fillings (pickled radish, cucumber, kimchi, egg) neatly on top of the rice. Be careful not to overfill, as this can cause the kimbap to burst when rolling. Tightly roll the kimbap from the bottom up. Your delicious mini kimbap is complete! Enjoy them with a side of spicy mustard sauce.
