Cookpia small Korean gimbap tutorial
Original creator tutorial covers perilla, fish cake, rinsed kimchi, egg and mustard dip. This version is scaled to two servings.
Official cooking video · 쿡피아 Cookpia · YOUTUBEMini Gimbap with Perilla, Fish Cake and Rinsed Kimchi (8 Rolls, 2 Servings)
A small-batch home adaptation of Korean market-style mini gimbap. Fill with perilla, cooked fish cake, fully cooked egg strips and rinsed kimchi; serve with mustard-soy dip. Unlike the usual carrot-spinach-pickled radish filling.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and rinse and dry 4 perilla leaves. Rinse 100 g kimchi lightly, squeeze it dry and chop. Slice 2 sheets of fish cake into thin strips.
- 02
Quarter both full nori sheets to make 8 small pieces. Halve the 4 perilla leaves to make 8 pieces. Beat the 2 eggs.
- 03
Season 360 g cooked rice with 1 tsp sesame oil and 1/4 tsp salt. Spread briefly to release excess steam, but do not leave rice at room temperature for long.
- 04
In 1 tsp oil, cook a thin egg sheet on both sides over medium-low heat until fully set and no liquid egg remains. Cool briefly and cut into thin strips.
- 05
With the remaining 1 tsp oil, stir-fry fish cake. Add 2 tsp soy sauce and 1 tsp sugar, and cook until the fish cake is thoroughly hot.
- 06
Season the drained kimchi with the remaining 1 tsp sugar and 1 tsp sesame oil. Mix 1 tsp soy sauce, 1/2 tsp mustard, 1 tsp vinegar and 1 tbsp water in a dish for the dip.
- 07
Spread about 45 g rice thinly over each small nori sheet, leaving the top 1 cm clear. Add half a perilla leaf and a little fish cake, egg and kimchi; roll firmly seam-side down. Make 8 rolls.
- 08
Serve the mini gimbap immediately with the mustard-soy dip. Promptly refrigerate any leftovers at 4°C/40°F or below and eat within 24 hours.
Helpful source links
Before you cook
Cook eggs fully and heat fish cake throughout. Check packaged ingredients for fish, wheat, soy, sesame and mustard; kimchi can contain fermented shrimp or fish sauce. Do not leave cooked rice unrefrigerated; promptly chill leftovers at 4°C/40°F or below and eat within 24 hours.
Allergens: egg / 달걀 / 卵, fish (eomuk) / 생선 / 魚, wheat (fish cake and soy sauce) / 밀 / 小麦, soy / 대두 / 大豆, sesame / 참깨 / ごま, mustard / 겨자 / からし, possible shrimp/fish sauce in kimchi / 김치의 새우젓·액젓 가능성 / キムチのアミの塩辛・魚醤に注意
Image & source credits
These illustrations stand in for food photos.
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