Mini Gimbap (Mayak Gimbap)

Method10 steps · about 50 min

1. 1

   Step 1: Cook the 1 1/2 standard cups short-grain rice using a little less than the normal water amount specified for your rice/cooker, as the rolls need firm rice. Cook until tender; if the water has been absorbed while it remains hard, add a little hot water and continue covered until tender.

   Uses 1 1/2 standard cups uncooked short-grain rice · Water for rice cooking, slightly less than the normal amount for the selected short-grain rice · A little hot water, only if needed to finish firm rice

2. 2

   Step 2: Bring a pot of water to a boil and have an ice bath ready. Blanch the spinach (1 small bunch) until wilted, plunge into the ice water, drain and squeeze thoroughly. Chop the squeezed spinach a few times and season with its 1 tsp sesame oil and salt (to taste) to taste, about 1/4 tsp as a guide.

   Uses 1 small bunch spinach (about 6 oz) · 1 teaspoon sesame oil · salt to taste – about 1/4 teaspoon · Water, enough to blanch spinach · Ice water, as needed to chill blanched spinach

3. 3

   Step 3: Julienne the carrot (1 large). Heat a lightly oiled pan over medium-high heat and stir-fry until slightly softened. Season with the separate pinch of carrot salt (1 pinch).

   Uses 1 large carrot (julienned) · Cooking oil, as needed to lightly oil the carrot pan · 1 pinch salt, for carrots

4. 4

   Step 4: Cut the pickled radish crosswise in half, and then cut lengthwise in half.

   Uses 4 yellow pickled-radish strips, pre-cut for gimbap

5. 5

   Step 5: While the cooked rice is hot, fold in its 2 tsp sesame oil and rice salt (to taste) to taste, starting with about 1/3 tsp, until evenly seasoned.

   Uses Fresh cooked rice · 2 teaspoons sesame oil · salt to taste (start with ⅓ teaspoon)

6. 6

   Step 6: Cut 4 sheets of gim into quarters.

   Uses 4 gim (aka nori sheets)

7. 7

   Step 7: Place a quarter-sheet of gim shiny-side down, short side toward you. Spread 1–1 1/2 tbsp prepared seasoned rice over it, leaving a little empty space at the far edge. Wipe your fingers frequently with a damp towel to prevent sticking. Lay some prepared spinach, carrot and one prepared radish strip near the bottom edge.

   Uses Quarter-sheets of gim · Seasoned cooked rice: 1–1 1/2 tbsp per roll; reserve excess · Prepared seasoned spinach · Stir-fried carrots · Prepared radish strips

8. 8

   Step 8: Lift the bottom edge with both hands and roll away from you, tucking the filling in with your fingers. Repeat the filling and rolling process for all 16 quarter-sheets, making 16 mini rolls. Keep the authored 1–1 1/2 tbsp rice dose per roll and reserve any remaining seasoned rice and fillings for another use.

   Uses Filled quarter-sheets of gim

9. 9

   Step 9: Brush the finished rolls with a little ADDITIONAL sesame oil for flavour and shine; the measured rice and spinach oils have already been used.

   Uses Rolled mini gimbap · A little additional sesame oil, for brushing the finished rolls

10. 10

    Step 10: Finely grind the sauce sesame seeds (1 tablespoon) and mix with vinegar (1 tablespoon), soy sauce (1 teaspoon), Dijon mustard (1 teaspoon) OR the Korean prepared-hot-mustard alternative, the sauce 1/8 tsp salt and sugar. Stir until the sugar dissolves and the seeds are evenly distributed. Serve the mini rolls with this sauce.

    Uses Finished mini gimbap · 1 tablespoon sesame seeds (finely ground in a spice grinder or mortar bowl) · 1 tablespoon vinegar · 1 teaspoon soy sauce · 1 teaspoon dijon mustard (or Korean hot mustard, gyeoja) · 1 teaspoon Korean hot mustard paste instead of Dijon mustard (optional) · ⅛ teaspoon salt · 2 teaspoons sugar