Kkoma Kimbap (Mini Seaweed Rice Rolls) for Picnics
Mini seaweed rice rolls (kkoma kimbap) made by adding various fillings to dried seaweed sheets cut into 4 and rolling them small.
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 kkoma kimbap is made by rolling colorful ingredients like ham, egg, carrot, and water dropwort into bite-sized rolls. Controlling the amount of rice and rolling them tightly is the key technique. They are easy to pick up and eat, making them great for picnic lunch boxes or kids' meals.
- Servings
- about 4 servingsOriginal: 40 rolls
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cooked rice4 bowls
- Toasted sesame oil3 tbsp
- Salt1 tsp
- Toasted sesame seeds2 tbsp
- Dried seaweed sheets for gimbap (gim)10 sheets
- Ham (or spam, fish cake (eomuk))1 pack
- Egg3
- Carrot1
- Pickled radish (or pickled radish 1 pack)1 handful
- Water dropwort (minari) (or spinach 1 bunch, cucumbers 2)1 pack
- For kimbap or sushi rice, set the ratio of rice to water at 1:1, let it soak for about 30 minutes, and start cooking for delicious rice.
- You can also use Spam or imitation crab stick instead of ham.
- You can prepare spinach the same way. If using cucumber, julienne it, salt it, squeeze out the moisture, and use it.
- It is plenty delicious even if you just pick about 3 ingredients you like.
Steps
Even though it is kkoma kimbap, I prepared a generous spread of fillings just like regular kimbap. You can prepare the fillings to fit about 1/4 the size of a dried seaweed sheet.
Cut the dried seaweed sheets for gimbap into 4.
Add toasted sesame oil, salt, and toasted sesame seeds to freshly cooked, fluffy rice and mix thoroughly.
For kimbap or sushi rice, set the ratio of rice to water at 1:1, let it soak for about 30 minutes, and start cooking for delicious rice.
Instead of yellow pickled radish, I used pickled radish that I made myself.
I squeezed out the moisture completely and prepared it.
If you need a super simple pickled radish recipe, please check it out.
Related post on the blog (Korean)blog.naver.com/ppunwife/223282416966
To match the length of the dried seaweed, I julienned the carrot, stir-fried it with a little cooking oil, seasoned it with a bit of salt, and let it cool.
Beat the eggs well, fry them into a flat omelet in a pan, and slice into strips similar in length to the other ingredients.
Cut the ham in half lengthwise and trim the length to match the dried seaweed, then stir-fry lightly in a pan and let cool.
You can also use Spam or imitation crab stick.
Trim the water dropwort (minari) to use only the stems, add 1 tbsp of salt, blanch lightly, and rinse in cold water.
Squeeze out the moisture tightly, cut to an appropriate length, and season lightly with a little salt.
You can prepare spinach the same way. If using cucumber, julienne it, salt it, squeeze out the moisture, and use it.
All the fillings are ready.
Spread the rice evenly over the dried seaweed, place all the fillings on top, and roll tightly.
If there is too much rice, it will not roll well and tends to come apart after finishing. About 1+1/2 tbsp of rice per sheet of dried seaweed is the right amount.
Dab a little water along the end edge to seal it securely so it will not come apart.
Although the rice was seasoned with toasted sesame oil, brush sesame oil evenly over the dried seaweed for a nice sheen and sprinkle with toasted sesame seeds, and the kkoma kimbap is finished.
Since so many ingredients went inside, I did not prepare a separate sauce.
Ppunwife's tips
- About 1+1/2 tbsp of rice per sheet of dried seaweed is the right amount.
- Dab a little water along the end edge to seal it securely so it will not come apart.
- For mustard sauce, mix 1/2 tbsp of prepared yellow mustard, 1 tsp of regular soy sauce (jin-ganjang), 1/2 tbsp of vinegar, and 1 tsp of sugar.
FAQ
Is there a trick to rolling kkoma kimbap without it bursting?
Spread only about 1 tbsp and a half of rice thinly per sheet of dried seaweed so that it rolls well and does not come apart. Lightly dab a little water on the edge of the dried seaweed when rolling so it seals neatly.
Is there a green vegetable I can use instead of water dropwort (minari)?
You can blanch and season spinach the exact same way as the water dropwort, or julienne cucumber, salt it, squeeze out the moisture, and add it.
How do you make a sauce that goes well with kkoma kimbap?
It is great served with a mustard sauce made by thoroughly mixing half a tbsp of prepared yellow mustard, 1 tsp of regular soy sauce (jin-ganjang), half a tbsp of vinegar, and 1 tsp of sugar.
