Mini Kimbap (Mayak Kimbap)

Method10 steps · about 1 hr 6 min

1. 1

   Step 1: Julienne the carrot (1 large), pickled radish and fish-cake sheets into strips about an index finger long.

   Uses 1 large carrot (150 g), julienned · 140 g yellow pickled radish (danmuji), julienned · 2 Korean fish-cake sheets (100 g), julienned

2. 2

   Step 2: Mix the hot mustard, sugar (1 tbsp) and 2 tbsp sauce water until smooth. Add the separate 1½ tbsp sauce soy sauce and ½ tbsp vinegar. Finely grind the ½ tbsp toasted sesame seeds with a mortar and pestle or spice grinder and stir them into the sauce. Set aside.

   Uses 2 tbsp Korean hot mustard · 1 tbsp sugar · 2 tbsp water for dipping sauce · 1½ tbsp soy sauce for mustard dipping sauce · ½ tbsp vinegar · ½ tbsp toasted sesame seeds, finely ground, for dipping sauce

3. 3

   Step 3: Season all 4 cups cooked rice with the 1 tbsp rice sesame oil and ½ tsp rice salt. Mix evenly with a rice paddle and let cool while preparing the fillings.

   Uses 4 cups cooked short- or medium-grain rice · 1 tbsp sesame oil for seasoning the rice · ½ tsp fine salt for seasoning the rice

4. 4

   Step 4: Heat some cooking oil in a pan. Stir-fry all the carrot strips over medium-high heat for 2–3 minutes, until slightly softened. Season with a sprinkle of the separate carrot salt.

   Soften carrot strips · 3 minUses Cooking oil for the carrot pan · Julienned carrot · A sprinkle of salt for the carrots

5. 5

   Step 5: Wipe the pan clean if reusing it. Add some cooking oil and stir-fry all the fish-cake strips over medium-high heat for 1 minute. Add the fish-cake 1½ tbsp soy sauce, ½ tbsp brown sugar and 2 tbsp mirin. Cook for about 2 more minutes, until the fish cakes are fully cooked and seasoned.

   Cook and season fish-cake strips · 3 minUses Cooking oil for the fish-cake pan · Julienned fish cakes · 1½ tbsp soy sauce for fish cakes · ½ tbsp brown sugar for fish cakes · 2 tbsp rice wine (mirin) for fish cakes

6. 6

   Step 6: Cut each of the 6 nori sheets in half lengthwise, then in half crosswise, making 24 quarter sheets.

   Uses 6 sheets dried nori seaweed

7. 7

   Step 7: Place one quarter nori sheet shiny-side down, with a short side facing you. Spread a portion of the seasoned rice evenly over it, leaving about 1.5 cm bare at the far edge. Add about 7–8 carrot strips, 2–3 pickled radish strips and 3 seasoned fish-cake strips near you. Distribute the fillings evenly across all 24 rolls.

   Uses 1 of the 24 quarter nori sheets · A portion of seasoned rice for one roll · 7–8 carrot strips for one roll · 2–3 pickled radish strips for one roll · 3 fish-cake strips for one roll

8. 8

   Step 8: Lift the near edge and roll the nori away from you around the fillings, tucking them in gently. Brush the bare edge with a little sealing water, or use a few grains of the rice already on the sheet, to seal the roll.

   Uses Filled quarter nori sheet · A little water for sealing the rolls, optional if using rice to seal

9. 9

   Step 9: Repeat with the remaining quarter nori sheets, seasoned rice, carrot, pickled radish and fish cakes to make 24 mini rolls. You may work with four quarter sheets at a time, distributing all the ingredients evenly and sealing each roll.

   Uses First finished mini kimbap · Remaining quarter nori sheets · Remaining seasoned rice · Remaining cooked carrot strips · Remaining julienned pickled radish · Remaining seasoned fish-cake strips · Sealing water as needed

10. 10

    Step 10: Brush the outside of the finished rolls with a little additional finishing sesame oil. Sprinkle with the optional finishing sesame seeds and serve with the prepared mustard dipping sauce.

    Uses 24 finished mini kimbap rolls · A little sesame oil for brushing the finished rolls · Sesame seeds, optional finishing garnish · Mustard-soy sesame dipping sauce