Korean Mini Kimbap
Carrot, peeled and julienned - 2 cups
Oil - 1.5 tbsp
Lightly cook the carrots over medium heat for about 2-3 minutes.
Salt - 1/4 tsp
Pickled radish, julienned - 1 cup
Water - 1.5L
Bring water to boil in a large pot.
Spinach, washed - 200g Blanch spinach for 30 seconds.
Drain and rinse in cold water.
Squeeze to remove excess water.
Salt - 1/4 tsp
Minced garlic - 1 tsp
Sesame oil - 1.5 tsp
Large Eggs - 2
Salt - 1/8 tsp
Oil - 1/2 tbsp
In a heated pan, add oil and the eggs.
Cook both sides over medium-low heat for about 5 minutes.
Cut it into long thin strips.
Cooked short-grained rice - 3 cups
Sesame oil - 1/2 tbsp
Crushed roasted sesame seeds - 1 tsp
Salt - 1/4 tsp
Dried seaweed sheets - 5
Cut the dried seaweed sheets into 4 pieces.
Let's make dipping sauce!
Brown sugar - 1.5 tbsp
Soy sauce - 1 tbsp
Vinegar - 1 tbsp
Water - 1 tbsp
Sesame seeds - 1 tsp
Mustard - 1/2 tbsp
Let's roll mini kimbap!
Place one mini seaweed sheet, shiny side down.
Spread 2 tablespoons of seasoned rice, leaving about 1 inch uncovered.
Stick a few grains of rice at the end of the seaweed sheet.
Place carrots, pickled radish, spinach, and egg.
Roll the mini kimbap and press down gently to secure it.
Brush with sesame oil and sprinkle sesame seeds on top.
Serve mini kimbap with the dipping sauce.