Korean Addictive Mini Gimbap

Name: Korean Addictive Mini Gimbap
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: korean
Ingredients: Cooked rice 200 g; Nori sheets 4 sheet; Carrot 0.5 piece; Spinach 50 g; Egg strip 1 piece; Korean mustard 1 tsp; Sesame oil for seasoning rice To taste; Salt for seasoning rice To taste; Soy sauce for mustard sauce Add a little at a time to taste; Vinegar for mustard sauce Add a little at a time to taste; Sugar for mustard sauce Add a little at a time to taste; Pickled radish to serve Optional, as desired

Quick answer

Total time: 20 min
Level: Medium
Servings: 2 servings
Ingredients: 12

About this dish

Each sheet of gim (roasted seaweed) is cut into four, and the rolls come out about the size of a finger, filled with little more than carrot, spinach and a strip of egg.

The seasoning comes from a dip of mustard, soy sauce, vinegar and sugar, and the sharp kick of the mustard keeps hands reaching for one more.

Ingredients

servings

IngredientAmount

Nori sheets4 sheet

Carrot½ piece

Egg strip1 piece

Sesame oil for seasoning riceTo taste

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Salt for seasoning riceTo taste

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Soy sauce for mustard sauceAdd a little at a time to taste

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Vinegar for mustard sauceAdd a little at a time to taste

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Sugar for mustard sauceAdd a little at a time to taste

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Pickled radish to serveOptional, as desired

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Instructions

6 steps

1

Slice the half carrot into thin matchsticks, rinse the 50 g spinach, and drain it well so it does not wet the rolls.

Cut the egg strip into narrow lengths that fit the nori pieces.
2

Heat a pan over medium heat and saute the carrot first until it just softens but still keeps a little bite.

Cook the spinach separately for a short time, then cool it before it turns tough or watery.
3

Season the 200 g cooked rice while it is still warm with sesame oil and salt, mixing gently so the grains stay intact.

Let it cool until comfortable to touch because hot rice softens the nori.
4

Cut each of the 4 nori sheets into quarters.

Spread a thin layer of rice on each small square, pressing it to the edge for sealing, and add only one slim line of each filling.
5

Roll from the bottom into a firm cylinder, but do not press so hard that the nori tears.

Seal any loose edge with a grain of rice, then rest each roll seam side down.
6

Mix 1 teaspoon Korean mustard with the sauce soy sauce, vinegar, and sugar a little at a time to taste.

Serve the sauce beside the rolls, with pickled radish if desired.