We all grew up on these rice rolls. Kimbap or gimbap (김밥) is a classic Korean sushi rolls. Heat the pan with a little bit of oil over medium heat. Stir fry the carrots until slightly softened. You can use any tender cut of beef. They are also lightly roasted. I used three ingredients here — pickled radish, carrot, and spinach. Add the eggs to the pan. Put a quarter sheet of gim, shiny side down and shorter side toward you, on a cutting board. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Cut the roll into 1/2-inch thick bite sizes. Read More... Cook the rice using a little less water than usual. Season with the sesame oil and salt. This kimbap recipe is not only delicious, but also colorful. Also, I like to pick colorful and healthy ingredients to make these beautiful and attractive kimbap rolls, so kids want to eat them too. Mix well by lightly folding with a rice paddle or spoon until evenly seasoned. Keep wet towel and wipe your fingers frequently to keep the rice from sticking to your fingers. Here, I tried it with dijon mustard and added finely ground sesame seeds for extra nutty flavor to pair with the sesame oil laden gimbap. I am not sure what secret ingredients the merchants use for their mustard sauce, but a typical hot mustard sauce includes hot mustard called gyeoja (겨자), vinegar, soy sauce and sugar. Gimbap (김밥) is a Korean seaweed rice roll filled with a variety of delicious fillings. This mini gimbap or (kimbap) is so addictive that it’s called mayak gimbap, meaning drug gimbap. Or, you can make your own, using my recipe. Mayak means narcotic drugs, so the name comes from this gimbap’s reputation for being addictive. Wet your fingers before spreading the rice onto the seaweed to prevent the rice from sticking to your hands. Korean kimbap is specifically a variation of Japanese makizushi. This child-size gimbap (or kimbap) is called ggoma gimbap (꼬마김밥) because of its small size. Spread 1 tablespoon to 1-1/2 tablespoons of rice evenly over the gim, leaving a little bit of space on the side away from you. Repeat as necessary after each cut. Start preparing the recipe by making the rice, and mix with sesame oil and salt while the rice is still warm. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably. Stir-fry the carrots until softened. Apply a little bit of sesame oil to a sharp knife. You can usually find packages burdock root pre-prepared for gimbap next to yellow pickled radishes (danmuji). • Chungmu-gimbap (충무김밥) – Originating from the seaside city of Chungmu (currently Tongyeong), the dish features thinner rolls with an unseasoned surface and only rice as the filler ingredient. Add more salt to taste. Do this with your fingers. Braised burdock root (우엉) is also commonly used in classic gimbap. Then, continue to roll again, putting pressure evenly over the roll using both hands. Traditionally, the rice is lightly seasoned with sesame oil and salt for a nutty flavor and a savory note. Heat a lightly oiled pan over medium high heat. Julienne the carrots. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes. Mini gimbap (Mayak gimbap) Cut the fish cake lengthwise into 3/4-inch thick strips. Lay the prepared ingredients on top of the rice, closer towards you. It’s this sauce that makes the gimbap addictive. Wipe the knife with a damp towel if the rice still sticks.) You’ll find it much easier with your second roll. I’ve updated it here with more information, new photos and minor changes to the recipe. Please rate the recipe below and leave a comment! Run a knife through the squeezed spinach a couple of times. When the bottom is set, flip it over. Stir in a pinch of salt. For making gimbap, seaweed sheets need to be slightly thick to be able to hold the rice and all the fillings. Stay in touch by following me on YouTube, Pinterest, Twitter, Facebook, and Instagram. They are practically sold everywhere and are popular with adults and kids alike. Everything is well seasoned, so gimbap typically is not served with a sauce. Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker. Gim is dried sheets of seaweed, and bap means rice. A delicious way to revive gimbap. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes. Unlike traditional gimbap, this mini gimbap uses minimal ingredients, which takes no effort to roll up.