AI-generated imageKorean Mini Gimbap with Carrot, Spinach and Danmuji (16 Rolls)
Korean market-style mini rice rolls with carrot, spinach and yellow pickled radish, served with sesame-mustard dipping sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse and cook rice with slightly less water than usual. Season while hot with 2 tsp sesame oil and about ¼ tsp salt.
- 02
Briefly blanch spinach, cool, squeeze dry, cut 4–5 cm and season with 1 tsp sesame oil and about ¼ tsp salt.
- 03
Julienne carrot and sauté in 1 tsp oil until slightly tender; cut danmuji into narrow strips.
- 04
Quarter all four gim sheets. Spread a thin layer of rice on each rough side and roll firmly with spinach, carrot and danmuji to make 16 mini rolls.
- 05
Mix ground sesame, vinegar, soy, mustard, sugar and ⅛ tsp salt. Serve as a dip beside the mini gimbap.
Helpful source links
Before you cook
Wash and cook vegetables and assemble with clean hands. Check sesame, soy, wheat, mustard and packaged danmuji ingredients. Refrigerate within two hours; keep lunchboxes cold.
Allergens: sesame, soy, wheat (check soy sauce), mustard
Image & source credits
AI-generated image.
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