Mini Kimbap with carrots aka Mayak Kimbap
Korean mini carrot kimbap that's a great vegetarian, vegan dish. Very simple taste but oh so good with the soy mustard sauce. Great for kids too!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 short grain rice cooker cups ((2 1/4 US cup or 600 g) rice, cooked)
- 2 Tbsp rice vinegar (+ 1 Tbsp (optional))
- 4 tsp sugar
- 1 tsp Sea Salt (Trader Joe's)
- 2 large carrot (, julienned)
- 1/2 tsp sugar (+ 1/2 tsp (optional))
- sesame oil
- 1 pinch sesame seeds
- salt and pepper
- vegetable oil
- 1 Tbsp soy sauce ((진간장 jinkanjang))
- 2 tsp rice or white vinegar
- 2 tsp sugar
- 1 tsp honey
- 1/2 tsp yellow mustard powder
- 1/2 tsp water
Instructions
- 1
Cook rice in rice cooker or in pot. Try to make rice on the dry side.
- 2
Saute julienned carrots on medium heat in a pan with some oil. After sauteeing for few minutes, when the carrots are almost cooked, season with salt and pepper and about 1/2 tsp to 1 tsp sugar. Transfer to a plate and let it cool.
- 3
Make Soy Mustard (겨자간장 Gyeoja Kanjang) by mixing soy sauce, vinegar, sugar, honey and yellow mustard.
- 4
Make rice seasoning by mixing vinegar, sugar and salt.
- 5
Once rice is cooked, transfer to a bowl and while the rice is still hot, add the vinegar seasoning. Mix the rice well while cooling it down.
- 6
Make mini kimbap by laying out the dried nori (gim) on the bamboo sushi rolling mat. Use as little rice as possible to ensure you will have *mini* kimbap.