Korean Mini Gimbap
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Half sheets of seaweed are spread with a very thin layer of rice and rolled tightly around just three fillings: yellow pickled radish, spinach, and carrot.
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The result is a slim roll that cuts into small coins, each one a single bite. Carrot is stir-fried only until it wilts so it keeps some crunch and sweetness, and the spinach is blanched briefly, squeezed dry, and dressed with sesame oil.
Ingredients
Instructions
- 1
Blanch 60 g spinach in boiling water for only about 20 seconds, then cool it in cold water.
Squeeze out as much moisture as possible, and season it lightly with a little sesame oil and salt.
- 2
Cut 40 g carrot into thin strips about the same length as the pickled radish.
Saute over medium heat for about 2 minutes, just until the strips soften slightly and their sweetness becomes more noticeable.
- 3
Mix 200 g warm cooked rice with the remaining sesame oil, salt, and sesame seeds until evenly seasoned.
Let it cool slightly before rolling so the seaweed does not turn damp or shrink too quickly.
- 4
Place one half sheet of gimbap seaweed with the rough side facing up, then spread a very thin layer of rice.
Leave about 1 cm empty at the top edge so the end seals neatly when rolled.
- 5
Arrange small amounts of pickled radish, spinach, and carrot side by side near the lower edge of the rice.
Keep the filling modest, press gently with fingertips, and roll tightly into a narrow mini roll.
- 6
Brush the outside with a very thin layer of sesame oil and let the roll rest briefly so the seam sets.
Use a sharp knife and cut at 2 cm intervals for clean one-bite pieces.
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