Mini Gimbap (Kkoma Gimbap) – Cute and Colorful Rolls
Super Easy Mini Gimbap Recipe: Deliciously Made with Pickled Radish and Fish Cakes!
Here’s a recipe for mini gimbap, perfect for busy mornings or as a simple meal replacement. You can make incredibly delicious mini gimbap using just pickled radish and fish cakes. Make these special mini gimbap easily and quickly at home, they’re also a fantastic snack for kids!
Mini Gimbap Ingredients- 1 bowl of warm rice (approx. 200g)
- 3 sheets of gimbap seaweed (nori)
- 4 strips of pickled radish (danmuji, approx. 100g)
- 2 Korean green chili peppers (optional, for a spicy kick)
- 2 sheets of square fish cakes (eomuk)
Pickled Radish Seasoning- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- Minced Korean green chili peppers (for mixing with radish)
Square Fish Cake Stir-fry Seasoning- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
Rice Seasoning- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- Minced Korean green chili peppers (for mixing with radish)
Square Fish Cake Stir-fry Seasoning- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (mirin)
Rice Seasoning- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare the pickled radish. Cut the 4 strips of pickled radish into approximately 3 equal lengths, making them suitable for gimbap filling. This helps match the length of the ingredients inside the roll.
Step 2
If you’d like a spicy flavor, finely mince the 2 Korean green chili peppers. Removing the seeds will help control the spiciness.
Step 3
Slice the square fish cakes into thin strips. These will be used as a filling for the mini gimbap, so cut them into a manageable thickness.
Step 4
Now, let’s season the pickled radish. In a bowl, combine the 3-cut pickled radish strips, minced green chili peppers, 1 tsp red pepper flakes, 1 Tbsp sesame oil, and 1 tsp toasted sesame seeds. Gently mix until well combined, ensuring the seasoning is evenly distributed. Adjust the amount of chili pepper to your preference.
Step 5
Next, prepare the seasoning for the fish cakes. In a small pan, combine 1 Tbsp soy sauce, 1 Tbsp sugar, and 1 Tbsp cooking wine (mirin). Bring to a simmer over medium heat, stirring until the sugar dissolves and the sauce slightly thickens.
Step 6
Once the seasoning sauce begins to bubble, add all the sliced fish cakes to the pan.
Step 7
Stir-fry the fish cakes over medium-low heat until they are well coated with the sauce and become tender, about 2-3 minutes. They should absorb the seasoning and develop a glossy sheen. Be careful not to burn them while stir-frying.
Step 8
Transfer the cooked fish cakes to a separate plate to cool down slightly. This makes them easier to handle when rolling the gimbap and prevents them from being too hot.
Step 9
Cut the gimbap seaweed sheets into 4 equal pieces each. Since we’re making much smaller rolls than regular gimbap, cutting the sheets into smaller portions is more efficient.
Step 10
Season the warm rice. In a bowl, combine 1 bowl of rice with 1 Tbsp sesame oil and 1 Tbsp toasted sesame seeds. Gently mix with a spatula or spoon until well combined and fragrant. It’s best to let the rice cool slightly before seasoning, as very hot rice can make the seaweed soggy.
Step 11
Spread a thin layer of seasoned rice onto a piece of seaweed. Place the seasoned pickled radish and stir-fried fish cakes onto the rice, near the center or one-third of the way up. Avoid using too much rice, as it can cause the gimbap to burst; aim for a thin, even layer.
Step 12
Carefully roll the seaweed up, either using a bamboo mat or by hand. To help the roll seal, you can lightly moisten the edge of the seaweed with water or a few grains of rice. Roll tightly so your mini gimbap doesn’t unravel.
