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Mayak gimbap (mini gimbap with mustard dip)
Finger-sized rice and seaweed rolls with carrot, spinach and pickled radish
Mayak gimbap began at Gwangjang Market in Seoul, where stallholders roll stubby, finger-sized gimbap and sell them by the plate with a tangy mustard and soy dip. The nickname 'mayak' jokes that they are addictive, and the small size makes them a favourite in Korean children's lunchboxes and snack boxes. They are vegan, with sesame, soya and wheat (soy sauce) and mustard in the dip; leave the mustard out of a child's portion if they prefer it mild. Chef's tip: use only a thin layer of rice; with a mini roll, too much rice is what makes them burst.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rolls
- 14 oz cooked short-grain ricewarm
- 2 tbsp sesame oil
- ½ tsp salt
- 4 sheets nori seaweedcut in half
- 1 carrotcut into fine matchsticks
- 5 ½ oz spinach
- 1 clove garliccrushed
- 8 strips yellow pickled radish (danmuji)cut to fit
- 1 tsp neutral oil
For the dip
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tbsp water
- 1 tsp prepared English mustardor less, to taste
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Method
0/7 doneStep 1: Blanch 5 ½ oz spinach in boiling water for 30 seconds, until just wilted. Rinse under cold water, squeeze dry firmly and mix with 1 clove garlic, a pinch of the ½ tsp salt and 1 tsp of ⅜ tbsp sesame oil.
2 minStep 2: Stir-fry 1 carrot in 1 tsp neutral oil over a medium heat for 2 minutes, until softened but still bright. Add a pinch of salt.
2 minStep 3: Mix 14 oz cooked short-grain rice with the rest of 1 ⅝ tbsp sesame oil and the rest of the salt.
Step 4: Lay a half sheet of 4 sheets nori seaweed shiny side down on a mat or board. Spread about 50 g of rice thinly over two-thirds of it, leaving a strip at the far edge bare.
Step 5: Lay a few strands of spinach and carrot and one strip of 8 strips yellow pickled radish (danmuji) along the near edge. Roll up tightly, pressing as you go, and seal the bare edge with a dab of water. Repeat to make 8 rolls. The common mistake is overfilling: with more than a few strands the little rolls split open.
Step 6: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1 tbsp water and 1 tsp prepared English mustard for the dip. Cut each roll in half to make finger-sized pieces and serve with the dip.
Step 7: For a lunchbox, cool completely, pack the dip in a small leak-proof pot and add an ice pack. Eat the same day; rice hardens in the fridge.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 45 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mayak gimbap (mini gimbap with mustard dip) take?
- About 40 minutes in total: 30 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of cooked short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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Perfect for:Picnic & travel