Mayak Kimbap (Mini Seaweed Rice Rolls) with Mustard Sauce
Mini seaweed rice rolls filled with simple ingredients and dipped into a tangy, pungent mustard sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This snack-bar style kimbap is made simply by rolling up just three ingredients: yellow pickled radish, carrot, and water dropwort. Dipping them into a sweet, tangy, and pungent sauce made with prepared yellow mustard, vinegar, and soy sauce is a wonderful way to revive a lost appetite. Their cute, petite size makes them perfect for a light snack or a lunchbox menu.
- Servings
- 1 serving
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried seaweed sheets (gim)2 sheets
- Yellow pickled radish (danmuji)
- Carrot1/4
- Water dropwort (minari) (or spinach, cucumber)1/2 handful
- Cooked rice1 bowl
Mustard sauce
- Prepared yellow mustard1/2 tsp
- Regular soy sauce (jin-ganjang)1 tsp
- Vinegar1/2 tbsp
- Sugar1 tsp
- Spinach works well too, but if it is expensive, lightly blanch scallions or salt the green skin of a cucumber to use instead.
Steps
1. I thought having something green in the kimbap filling would be nice, so I got out water dropwort from the fridge.
Spinach is great too, but since it is very expensive these days, lightly blanching scallions or salting the green part of a cucumber would be just as good.
2. Add a little salt to boiling water, blanch for about 30 seconds, rinse immediately in cold water, and drain the moisture.
3. Add just a little salt and toasted sesame oil, then gently toss by hand.
4. Cut the yellow pickled radish slightly longer than the width of the dried seaweed sheet that was cut into 1/4.
Cut the carrot into the same size and thickness as the pickled radish.
5. Drizzle a little oil in a heated pan, add the carrot and a little salt, stir-fry, and let it cool.
6. The three ingredients to go inside the kimbap are now ready.
7. Add 1/4 tsp salt, toasted sesame seeds, and a little toasted sesame oil to a bowl of cooked rice, then mix using a cutting motion so the rice does not get mashed.
8. Add all the sauce ingredients and mix.
Adjust the amount of each ingredient slightly to suit your taste.
10
9. Cut a sheet of dried seaweed into 4.
10. Spread the rice leaving about 1/3 of the seaweed bare, place small amounts of water dropwort, yellow pickled radish, and carrot on top, and roll it up with your hands.
Dabbing a little water on the finishing edge improves adhesion so it sticks together well.
11
12
11. I also rolled one regular-sized kimbap; can you see the size comparison?
I wondered how it would taste with the sauce and ate 3 rolls right away, and it made 8 rolls in total.
12. Brush toasted sesame oil over the surface and cut each roll into 3 bite-sized pieces.
Ppunwife's tips
- When rolling kimbap, lightly dabbing a little water on the edge makes it stick together nicely.
FAQ
What can I substitute if I don't have water dropwort?
You can use spinach, or when spinach is expensive, lightly blanched scallions or salted green cucumber peels also work wonderfully.
How can I prevent the kimbap from unrolling?
Dabbing a little water on the finishing edge of the seaweed helps it seal neatly and securely.
How do I adjust the pungency of the mustard sauce?
When mixing the prepared yellow mustard, regular soy sauce, vinegar, and sugar, adjust the proportions of each ingredient slightly to suit your taste.
