Mini Seaweed Rice Rolls

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There is a famous marketplace in Seoul called "Gwang-jang activity (????)". You can conclude all sorts of items that are kindred to the matter. I personally acquire never been there, so I can't enjoin you some nigh it. Yet one of the famous matter from the Gwang-jang activity is this mini seaweed dramatist rolls titled "Mayak Gimbap (????)". Mayak capital narcotic. They named it narcotizing because these lowercase mini rolls are so addictive erst you perception them.

Mayak Gimbap is mini seaweed lyricist rolls served with soy sauce & wasabi (or mustard) dipping sauce. These less playwright rolls are far easier to wee than conventional Gimbap. You exclusive impoverishment 3 polar vegetables to material in instead of 6-8 in the tralatitious rolls. You don't necessity the bamboo means to displace them up either. It is undemanding to urinate, tastes addictive, and fun to dip in the sauce.

FOR THE VEGETABLES

You instrument penury 3 vegetables contrasting in emblem for the visage. Sliced carrots, vegetable, and pickled radish (danmooji, ???).

For carrots, I victimised outlet bouth pre-sliced carrots and make in the skillet with a lowercase bit of oil and saltish. The deception to ready this faster is to add a slight bit of element to get the steam going and cover with lid for 1-2 minutes as you cook.

For the vegetable, cook them in the simmering water for 10 seconds. Flow and rinse low raw water, grip out to disappear spare moisture. Then mollify with a short bit of soy sauce. That's it!

For the pickled radish, Cut in half longitudinal, then fade into ribbony adjust sticks.

Ingredients

• 2 cups cooked white short grain rice
• 5 sheets of seaweed(gim, aka nori) sheets
• 2 teaspoon sesame oil plus more for brushing
• 1 tablespoon toasted sesame seeds, plus more for garnish
• 2-3 pinch kosher salt
• 1/2 bag julienne carrot
• 1 tablespoon oil
• 5 strips pickled radish (pre-cut for gimbap)
• 1/2 bunch spinach, blanched in boiling water
• 2 teaspoon soy sauce
• For the dipping sauce:
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/2 tablespoon sugar
• 1 teaspoon wasabi or dijon mustard
• 1 tablespoon water
• 1 teaspoon toasted sesame seeds

Instructions

1. For the carrot, heat oil in a skillet over med-high heat. Cook carrots, adding 1 tablespoon of water to create steam. Cover with a lid and cook for 30 seconds. Continue to cook to soften the carrots, adding more water if needed. Season with a little bit of salt. Set aside to cool.
2. For the pickled radish, cut the strips in half lengthwise, the slice each strips into 1/4 thickness. Set aside.
3. For the spinach, season the blanched spinach with soy sauce. Toss well and set aside.
4. For the rice, season the rice with sesame oil, salt, and sesame seeds. Mix well.
5. To assemble; quarter the gim sheets so that you have total 20 mini sheets.
6. Spread a tablespoon of rice even all over the seaweed with your fingers. (Dip the finger in the water if needed but not too often)
7. Top with carrot slices, spinach, and 1-2 strips of pickled radish. Roll it up tightly. Repeat the other sheets until you finish them all.
8. Brush the rolls with a little amount of sesame oil and sprinkle with toasted sesame seeds.
9. Cut the rolls in half, if you prefer, and serve with dipping sauce.
10. To make the dipping sauce, combine all the ingredients and mix well.

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