I fell in love with kimbap during our trip to Seoul couple months ago. Ever since we returned from our Korea, I’ve been religiously making these Mayak Kimbap for my daughter’s lunch box and as a side dish for dinner. These are actually mini version of the classic kimbap found in Korean restaurants.
“Mayak” in Korean means “Narcotics” but please do not be alarmed, there is absolutely no drug substance in the ingredients. I can’t really explain why but the combination of the ingredients just make them really addictive, I guarantee you can’t just stop at one.
If you have not tried them before, I highly recommend you do. This original Mayak Kimbap recipe does not contain any meat but you could definitely add in strips of crabmeat, chicken, beef or fish cake to make them more substantial.
2 cups cooked short grained rice (I’m using Japanese)
½ tbsp sesame oil
¼ tsp of salt
Few dashes furikaki (Japanese rice seasoning) – optional
3 oz (120 g) spinach
1 medium carrot – julienned
Strips of yellow pickled radish (danmuji)
Strips of seasoned burdock – optional
4 sheets dried roasted laver (seaweed sheets for kimbap)
2 cloves garlic – minced
Roasted sesame seeds for garnish
1 tbsp soy sauce
1 tbsp water
1 tsp yellow mustard
1 tsp vinegar
1 tsp sugar
Recipe source: Crazy Korean Cooking
Mix all the ingredients for the dipping sauce and set aside.
Season warm cooked rice with sesame oil, salt and furikaki (if using). Cover and set aside.
Blanch the spinach and boiling water for 20 secs and rinse under cold water.
Gentl squeeze out excess water and transfer to a mixing bowl.
Add in half of minced garlic, pinch of salt, 1 tsp sesame oil and mix well.
Cut the pickled radish and burdock into 2 inches thin strips. Mine came pre-cut.
In a frying pan, add in 1 tbsp vegetable oil and add in carrot and the rest of the minced garlic.
Fry under medium heat until softened. Transfer to a bowl and set aside.
Assemble all your ingredients at the counter.
Stack the roasted layer together and fold into half. Using a sharp knife or scissors, cut along the folded line. Fold into quarter and cut again. You should have 16 small square sheets.
Roughly divide the rice into 16 portions.
Take a sheet of roasted laver (shiny side facing down) and spread one portion of rice onto it, covering 2/3 of the laver. Stick a few grains of rice at the edges so the kimbap will be sealed tightly.
Place 1 strip pickled radish, 1 strip burdock, some carrots and spinach onto the rice.
Roll the kimbap and press down gently to secure it.
Repeat with the rest.
Before to serve, spread some sesame oil onto the surface of the kimbap and sprinkle some sesame seeds.
Serve with the dipping sauce.