Mini Gimbap (Kko-ma Gimbap)
Easy Mini Gimbap Recipe: Perfect for Kids’ Lunchboxes, Picnics, Breakfast, and Snacks!
Bite-sized and adorable mini gimbap! Try making these for your picnic lunchboxes, as a hearty breakfast, or a special snack! These are simple and delicious.
For approximately 16 Mini Gimbap Rolls- 1/2 sheet of gimbap ham
- 4 pieces of pickled radish (danmuji)
- 3 eggs
- 1/2 carrot
- Seasoned spinach (pre-cooked), a small amount
- 4 sheets of gimbap seaweed
- Cooked rice (fluffy and firm), appropriate amount
- A pinch of salt (mat-sogeum)
- A drizzle of sesame oil
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s season the rice before preparing the fillings for the mini gimbap. Take your fluffy cooked rice, season it lightly with a pinch of mat-sogeum (Korean seasoned salt), and add a drizzle of fragrant sesame oil and a sprinkle of toasted sesame seeds for flavor and aroma. Gently mix these ingredients with a rice paddle, being careful not to mash the rice grains.
Step 2
Now, let’s prepare the gimbap ham to fit the mini rolls. Cut the gimbap ham sheet in half lengthwise. Then, take each of these halves and cut them lengthwise into 8 equal strips. Finally, cut each of these strips in half lengthwise again. This will give you perfectly sized ham pieces for your mini gimbap.
Step 3
We’ll prepare the pickled radish (danmuji) to a similar size as the ham. Take 4 pieces of danmuji and cut them in half lengthwise. Then, cut each of these halves lengthwise into 2 equal strips. This creates danmuji pieces ideal for mini gimbap. If the danmuji is too salty, gently pat it dry with a paper towel.
Step 4
Carrots will add a lovely color to our mini gimbap. Take half a carrot and julienne it thinly. Lightly season the carrot strips with a pinch of mat-sogeum. Heat a lightly oiled pan over medium-low heat and stir-fry the carrots until they are slightly softened but still retain a bit of crispness. Avoid overcooking them, as we want to maintain a pleasant crunch.
Step 5
Next, we’ll make a delicate egg omelet. Crack 3 eggs into a bowl and season them with a pinch of mat-sogeum. Whisk the eggs well. Pour the beaten egg mixture into a gimbap-rolling pan or a small rectangular pan over low heat. Cook until the egg is almost set, then carefully fold it in half and continue cooking. Once cooked, cut the egg omelet into strips similar in size to the ham. Making the omelet thin will prevent the gimbap from bursting when rolled.
Step 6
We need to cut the seaweed sheets to the right size for our mini gimbap. Take 4 sheets of gimbap seaweed and cut each sheet in half both horizontally and vertically. This will give you 16 smaller sheets, each perfect for making one mini gimbap. Place the seaweed sheets with the rough side facing up.
Step 7
Now, let’s assemble and roll the mini gimbap! Spread a thin layer of the seasoned rice evenly over the prepared seaweed sheet. Be careful not to use too much rice, as it can cause the gimbap to break. Arrange the ham, pickled radish, stir-fried carrots, egg omelet strips, and the seasoned spinach on top of the rice. Don’t overfill with ingredients, as it makes rolling difficult. Finally, moisten the edge of the seaweed with a little rice or water to help seal the roll. Firmly roll the gimbap, pressing gently as you go to ensure it holds its shape. Keep rolling tightly to prevent it from unraveling.
