Simple Spinach and Ham Mini Gimbap: Perfect for Breakfast!
Easy Spinach and Ham Mini Gimbap with Simple Ingredients
On a morning when you don’t have many side dishes available, I made simple spinach and ham mini gimbap with ingredients from the refrigerator. We enjoyed them dipped in a mustard sauce. This recipe is perfect for a quick breakfast, kids’ snacks, or lunchboxes, offering a delightful combination of savory ham, fresh spinach, and a tangy mustard kick.
Mini Gimbap Ingredients
- 10-15 bunches spinach
- 2/3 can Spam ham
- 5 sheets of gimbap seaweed
- 2 bowls of cooked rice
- 1 Tbsp cooking oil
Rice Seasoning
- 1 Tbsp minced garlic
- 3-4 pinches fine salt
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 3-4 pinches fine salt
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, wash the spinach thoroughly under running water. For easier seasoning and cooking, cut each bunch of spinach in half lengthwise. Pat the spinach dry with paper towels to remove excess moisture. This is a crucial step to prevent the filling from becoming watery when sautéed.
Step 2
Cut the Spam ham into bite-sized pieces. Start by cutting the can into 6 slices, then cut each slice into 4 smaller pieces. This size is perfect for the mini gimbap filling.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add 1 tablespoon of minced garlic and sauté until fragrant. Once you can smell the garlic, the pan is ready for the next step.
Step 4
Add the cut Spam ham to the pan with the sautéed garlic. Cook until the ham is lightly browned and slightly rendered. The ham’s natural fat will add a delicious savory flavor.
Step 5
Once the ham is partially cooked, add the prepared spinach to the pan. Sauté together until the spinach wilts. Spinach cooks very quickly, so it’s best to stir-fry it over medium-high heat to retain its vibrant color and texture.
Step 6
After the spinach and ham are well combined, season with 3-4 pinches of fine salt. Be careful not to oversalt, as the Spam is already salty. Continue to cook until everything is well incorporated.
Step 7
Transfer the sautéed spinach and ham mixture to a wide bowl or plate. Spread it out to cool down. Allowing it to cool prevents the seaweed from becoming soggy when assembling the gimbap.
Step 8
Prepare the rice for the gimbap. In a bowl, combine 2 bowls of cooked rice with 2 tablespoons of sesame oil, 2 tablespoons of toasted sesame seeds, and 3-4 pinches of fine salt. Mix well to season the rice evenly. Using slightly dry, fluffy rice works best for gimbap.
Step 9
Cut the gimbap seaweed sheets into 4 equal pieces. Place one piece of seaweed on a bamboo rolling mat (optional). Spread about 1 tablespoon of the seasoned rice thinly over the seaweed, leaving a small border. Top with a portion of the cooled spinach and ham mixture. Carefully roll the gimbap tightly, wetting the edge of the seaweed with a little water to seal it.
Step 10
Repeat the process with the remaining ingredients to make all the mini gimbaps. Ta-da! They look delicious, don’t they?
Step 11
While delicious on their own, these mini gimbaps are even better dipped in a zesty mustard sauce. For the sauce, simply mix together 1 tablespoon of prepared mustard, 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 tablespoon of soy sauce. This tangy sauce is a perfect complement.
Step 12
Slice the finished mini gimbaps in half and arrange them attractively on a plate. You now have a delightful meal or snack ready to be enjoyed. Enjoy your homemade gimbap!
