Spicy Anchovy and Pepper Mini Kimbap: Super Simple Breakfast
Fiery Mini Kimbap with Gochujang Sauce
I made super simple mini kimbap using the gochujang sauce I made earlier. This is my breakfast today~~
Main Ingredients- Gochujang sauce (refer to separate recipe)
- 2 sheets dried seaweed (gim)
- 1 bowl of cooked rice
Seasoning & Others- A little sesame oil
- A little sesame oil
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make the kimbap.
Step 2
The key to this recipe, ‘Gochujang sauce,’ can be made in advance by referring to the separate recipe (@6874108) for more convenience.
Step 3
Lightly toast the dried seaweed sheets on a dry pan over medium-low heat. This makes the seaweed crispier and easier to shape.
Step 4
Cut the toasted seaweed into 4 equal pieces. Spread a thin layer of rice on each piece, then add a moderate amount of the gochujang sauce. Be careful not to add too much rice, as it might cause the kimbap to burst. Roll each piece tightly.
Step 5
If you don’t have kimbap-specific seaweed, it’s perfectly fine to use regular dried seaweed like ‘dol gim.’ Even if the rolls are a bit uneven, the taste will be just as delicious. It’s for you to eat, after all!
Step 6
When cutting the kimbap, lightly coat the knife blade with sesame oil. This prevents the rice from sticking, allowing for clean cuts. Gently sawing back and forth, like using a small saw, will help maintain the kimbap’s shape without squishing it.
Step 7
With the delicious gochujang sauce, you can complete these super simple yet flavorful mini kimbap! Enjoy them as a satisfying breakfast.
