Hi everyone! Today I will introduce you to an addictive or irresistible kimbap. Unlike normal kimbap, it only asks for 3 kinds of filling. The dipping sauce for this kimbap makes it special and delicious. The size is small and good for kids to enjoy. Our boys gave me two thumbs up and kept asking me to give them more. I made 16 pieces and the boys ate all of them. So, I was hungry. lol Next time, I will make sure to double the recipe. hehe The weather is beautiful for a picnic. Maybe you can make this easy simple, yet super delicious kimbap and go on a picnic with your loved ones. Please try it someday. 🙂
P.S. In Korea, there isn’t a drug problem like in the USA. So, Koreans don’t think much about calling this specific kimbap as “mayak kimbap” which translates to “Drug kimbap” in English. Since it is too delicious to stop eating, it got the name like that. Since I post this recipe in English, I tried to avoid using the word ‘drug’ in my post. Instead, I called it “addictive kimbap”. Please understand that. 🙂
Yield: 16 2-Inch Rolls
Short Korean Lesson
- NaSa (나사) = Screw
- GongGu (공구) = Tool
- 4 Sheets Dried Laver
- 4 Oz Yellow Pickled Radish
- 4 Oz Carrot (1 Tbsp Cooking Oil)
- Some Sesame Oil
- Some Sesame Seeds for Garnish
- 2 Generous Cups Cooked Short Grain Rice
- 1 Tbsp Sesame Seeds
- ½ Tbsp Sesame Oil
- ¼ tsp Salt
- 6 Oz Baby Spinach
- 4 Cups Water
- 1 tsp Sesame Oil
- ½ tsp Garlic, Minced
- 2 Pinches Salt
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 tsp Vinegar
- 1 tsp Yellow Mustard
- 1 tsp Sugar
Obtain 3 ingredients for the filling: 6 oz baby spinach, 4 oz yellow pickled radish, and 4 oz Carrot.
Boil 4 cups water on high. Once the water starts to boil, add the washed baby spinach and immediately turn off the heat. Stir it gently for few seconds. The water is hot enough to cook the baby spinach, and not overcook it. If you use normal spinach, you can cook the spinach in the boiling water for about 30 seconds.
Drain it and rinse in cold water. Squeeze it gently to get rid of the excess water. You will get about ⅔ cup of cooked spinach.
Season the spinach with the rest of the spinach ingredients: 1 tsp sesame oil, ½ tsp minced garlic, and 2 pinches salt.
Julienne the carrot and cut the yellow pickled radish into 2-inch thin strips.
Fry the carrot with 1 Tbsp of cooking oil in a heated pan for about 3 minutes on medium-high.
Obtain 2 generous cups of cooked short grain or sushi rice. Add the rice, 1 Tbsp sesame seeds, ½ Tbsp sesame oil, and ¼ tsp salt in a mixing bowl.
Mix everything gently. The secret for the most delicious kimbap is perfectly cooked rice along with right amount of seasoning. 🙂
Divide the seasoned rice into 16 portions. Each portion will be used for one kimbap roll.
Obtain 4 sheets of dried laver for kimbap or sushi. Cut the sheets in half twice. You will get 16 pieces.
Place one piece of dried laver on a board. Take 1 portion of the rice you divided and cover about ⅔ of the dried laver evenly with the rice. Put few pieces of rice on the edge of the dried laver. This will help you seal the kimbap tight later.
Put 3 strips of yellow pickled radish, a few pieces of carrot, and some spinach next to each other.
Roll the kimbap with your fingers.
After rolling it, press down gently and roll the kimbap couple times. This will help give the kimbap a nice round shape and it will seal it tightly.
Repeat the same process to finish making the rest of the rolls. Then, brush some sesame oil on the surface of the kimbap to give it extra flavor and give it a shiny appearance.
To make the special dipping sauce, combine all the ingredients for the sauce: 1 Tbsp soy sauce, 1 Tbsp water, 1 tsp vinegar, 1 tsp yellow mustard, and 1 tsp Sugar.
You can cut the rolls into bite-sized pieces to serve the kids. For adults, you can just serve them as is. 🙂
Dip the kimbap in the special sauce and eat it. Oh~~~ it is so delicious and addictive. lol I hope you enjoy this cute kimbap as much as our boys did. If you have any requests, please feel free to ask. Thanks. 🙂