📝 About This Recipe
Originating from the bustling stalls of Seoul's Gwangjang Market, these bite-sized rolls are famously known as 'Mayak-gimbap' or 'narcotic gimbap' because they are impossibly addictive. Unlike full-sized gimbap, these focus on a few punchy ingredients—crunchy pickled radish, sweet carrots, and earthy spinach—all wrapped in toasted seaweed brushed with fragrant sesame oil. The real secret lies in the 'magic' mustard dipping sauce that provides a sharp, nose-tingling contrast to the savory rolls.
🥗 Ingredients
The Rice Base
- 3 cups Short-grain white rice (cooked and warm)
- 1 tablespoon Toasted sesame oil (high quality)
- 1/2 teaspoon Fine sea salt (adjust to taste)
- 1 teaspoon Toasted sesame seeds (crushed slightly)
The Fillings
- 5 sheets Gim (Roasted Seaweed) (standard full-size sheets)
- 1 large Carrots (peeled and julienned into matchsticks)
- 4-5 strips Danmuji (Yellow Pickled Radish) (cut into thin 4-inch long matchsticks)
- 1 bunch Fresh Spinach (blanched and squeezed dry)
- 1 clove Garlic (minced)
- 1 tablespoon Vegetable oil (for sautéing)
The Magic Mustard Sauce
- 1 tablespoon Korean yellow mustard powder or paste (Gyeo-ja)
- 1 tablespoon Soy sauce (regular or light)
- 1 tablespoon Rice vinegar
- 1/2 tablespoon Sugar (dissolved well)
- 1 tablespoon Water
👨🍳 Instructions
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1
Place the warm, freshly cooked rice in a large bowl. Gently fold in 1 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1 teaspoon of toasted sesame seeds using a rice paddle. Cover with a damp cloth to keep it moist and set aside to cool slightly.
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2
Blanch the spinach in boiling water for 30 seconds. Drain immediately and rinse under cold running water. Squeeze out as much excess moisture as possible by hand.
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3
Season the squeezed spinach with a pinch of salt, a drizzle of sesame oil, and the minced garlic. Mix well and set aside.
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4
Heat a skillet over medium-high heat with a teaspoon of vegetable oil. Sauté the julienned carrots with a pinch of salt for 2-3 minutes until they are softened but still retain a slight crunch.
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5
Prepare the seaweed (Gim) by cutting each large sheet into four equal quadrants using kitchen shears. You should have 20 small squares.
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6
Prepare the dipping sauce by whisking together the mustard, soy sauce, rice vinegar, sugar, and water in a small bowl until the sugar is completely dissolved.
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7
Lay one small square of seaweed on a clean cutting board or a bamboo rolling mat. Place about 1.5 to 2 tablespoons of rice onto the seaweed, spreading it thinly and leaving about half an inch of space at the top.
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8
Place a few strands of carrot, 1-2 strips of pickled radish, and a small amount of spinach horizontally across the center of the rice. Ensure the ends of the vegetables peek out slightly from the sides for that classic street-food look.
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9
Roll the seaweed tightly from the bottom upward. Use a tiny dab of water or a few grains of smashed rice at the top edge to seal the roll shut.
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10
Repeat the process until all ingredients are used. You should yield approximately 20 mini rolls.
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11
Using a pastry brush, lightly coat the exterior of each roll with a thin layer of sesame oil. This prevents them from drying out and adds a beautiful gloss.
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12
Sprinkle the finished rolls with extra toasted sesame seeds for a professional finish.
💡 Chef's Tips
Use freshly cooked rice that is slightly on the drier side; mushy rice will make the seaweed soggy. When spreading the rice, dip your fingers in a mixture of water and vinegar to prevent the rice from sticking to your hands. Don't overfill the rolls! These are meant to be 'mini' and overfilling will cause the seaweed to tear. If you can't find Korean mustard, Dijon mustard can work as a substitute, though it lacks the specific 'kick' of the original. Always brush the rolls with sesame oil right before serving to ensure the best aroma and appearance.
🍽️ Serving Suggestions
Serve on a flat wooden board or a shallow plate with the mustard sauce in a central ramekin. Pair with a hot bowl of Tteokbokki (spicy rice cakes) to use the spicy sauce as a second dipping option. Enjoy with a side of warm Eomuk-tang (fish cake soup) for a complete Bunsik experience. Serve with iced barley tea or a cold Korean lager to balance the heat of the mustard sauce. These are excellent for picnics; just pack the sauce separately and keep the rolls in an airtight container.