Mini Kimbap, also known as "Mayak Kimbap" (translated as "drug kimbap" due to its addictive nature), is a popular Korean street food.

These bite-sized rolls are filled with simple ingredients and are often enjoyed with a tangy mustard dipping sauce. 


2 cups cooked short-grain rice 1 tablespoon sesame oil 1 teaspoon salt 4-6 sheets of roasted seaweed (gim/nori), cut into thirds 1 medium carrot, julienned

1 cucumber, julienned 2 eggs 1 teaspoon soy sauce 1 teaspoon sugar Pickled radish (danmuji), cut into strips

2 tablespoons soy sauce 1 tablespoon mustard (yellow or Dijon) 1 tablespoon vinegar 1 teaspoon sugar 1 teaspoon sesame seeds

1. Prepare the Rice: Cook the short-grain rice according to package instructions. Once cooked, transfer to a large bowl. Add 1 tablespoon of sesame oil and 1 teaspoon of salt to the rice. Mix gently to combine. Let the rice cool slightly.

Carrots: In a small pan, sauté the julienned carrots with a pinch of salt over medium heat until they are tender. Set aside. Cucumber: Lightly salt the julienned cucumber and set aside for a few minutes to release excess water. Pat dry with a paper towel.

Eggs: Beat the eggs with 1 teaspoon of soy sauce and 1 teaspoon of sugar. In a non-stick pan, cook the eggs into a thin omelet. Once cooked, let it cool and cut into thin strips. Pickled Radish: Cut the pickled radish into thin strips.

Place a piece of cut seaweed (shiny side down) on a bamboo mat or a clean surface. Spread a thin layer of rice evenly over the seaweed, leaving a small margin at the top edge.


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