Mini Gimbap (Kko-ma Gimbap)
Creating Addictive Mini Gimbap: A Step-by-Step Guide
Introducing ‘Drug Gimbap’ mini rolls, featuring a zesty mustard sauce. These bite-sized delights are incredibly addictive and perfect for any occasion!
Mini Gimbap Ingredients
- 3 servings of cooked rice (warm)
- 5 sheets of roasted seaweed (gim)
- 10 strips of pickled radish (danmuji, drained)
- 1 small carrot
- 1 cucumber
Cucumber Pickling Seasoning
- 1 Tbsp sugar
- 1 tsp kosher salt
- 2 Tbsp vinegar
Rice Seasoning
- Salt to taste
- Sesame oil to taste
- Toasted sesame seeds to taste
Zesty Mustard Sauce
- 1 tsp sugar
- 1 tsp prepared mustard (like mustard powder mixed with water or Dijon)
- 1.5 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp vinegar
- 1 Tbsp sugar
- 1 tsp kosher salt
- 2 Tbsp vinegar
Rice Seasoning
- Salt to taste
- Sesame oil to taste
- Toasted sesame seeds to taste
Zesty Mustard Sauce
- 1 tsp sugar
- 1 tsp prepared mustard (like mustard powder mixed with water or Dijon)
- 1.5 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp vinegar
- 1 tsp sugar
- 1 tsp prepared mustard (like mustard powder mixed with water or Dijon)
- 1.5 Tbsp soy sauce
- 1 Tbsp water
- 1 tsp vinegar
Cooking Instructions
Step 1
Wash the cucumber thoroughly, then cut it in half lengthwise. Use a spoon to carefully scoop out the seeds from each half. Removing the seeds prevents the gimbap from becoming soggy and helps maintain a crisp texture. Next, slice the cucumber halves lengthwise into strips about 0.5 cm thick.
Step 2
In a small bowl, combine all the ingredients for the cucumber pickling seasoning: 1 tablespoon of sugar, 1 teaspoon of kosher salt, and 2 tablespoons of vinegar. Whisk them together until the sugar and salt are dissolved, creating a well-mixed pickling liquid.
Step 3
Pour the prepared pickling liquid over the sliced cucumbers and gently toss to coat. Let the cucumbers marinate for about 25 minutes. After marinating, firmly squeeze out any excess liquid by hand. This process seasons the cucumber and keeps it pleasantly crisp.
Step 4
To the warm cooked rice (about 3 servings), add salt to taste, a generous drizzle of sesame oil, and toasted sesame seeds. Gently mix the rice with a spatula, being careful not to mash the grains, until everything is well combined and fragrant.
Step 5
Peel the small carrot and julienne it into thin strips. Cutting the carrot thinly ensures it cooks quickly and easily integrates into the gimbap filling.
Step 6
Heat a lightly oiled pan over medium-low heat. Add the julienned carrots and a tiny pinch of salt. Sauté for about 1-2 minutes, just until the carrots are slightly tender but still retain a slight crispness. Avoid overcooking to maintain their texture.
Step 7
Cut each sheet of roasted seaweed (gim) into four equal pieces. On one piece of seaweed, spread a thin layer of the seasoned rice. Arrange some drained pickled radish, the marinated cucumber strips, and the sautéed carrot strips evenly over the rice. Starting from one edge, carefully and tightly roll up the seaweed to form a small gimbap cylinder.
Step 8
Lightly brush the edge of the rolled seaweed with a bit of sesame oil to help seal it. Once all the mini gimbap are rolled, brush them all over with a little more sesame oil for shine and flavor, and sprinkle generously with toasted sesame seeds for a final touch.
Step 9
In a small bowl, whisk together the ingredients for the zesty mustard sauce: 1 teaspoon of sugar, 1 teaspoon of prepared mustard, 1.5 tablespoons of soy sauce, 1 tablespoon of water, and 1 teaspoon of vinegar. Mix well until smooth. Serve the mini gimbap with this tangy mustard sauce for a delightful kick. Enjoy your delicious homemade mini gimbap!
