Seoul

Mayak gimbap

Name: Mayak gimbap
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 2/3 cups warm cooked rice; 2 tsp sesame oil; a pinch salt; 4 sheets quartered nori sheets; 1 julienned carrot; 1 bunch blanched spinach; Radish (daikon radish, mooli), yellow pickled radish strips; 2 tsp sesame seeds; 2 tbsp soy sauce; 1 tbsp vinegar; 2 tsp sugar; 1 tsp Korean mustard or Dijon mustard paste; 1 tbsp water

Finger sized rolls dunked in tangy mustard soy. Named for being hard to stop eating.

30 minTime

6 gProtein each

mildSpice

Market rolls2 chapters · 1 min read

Make it your way

Grandma's wayMini vegetable gimbap with mustard soy dip.

The original

204kcalsame

6 gproteinsame

3 gfibresame

30minutessame

Mayak gimbap.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice2⅔ cups, warm

Sesame oil2 tsp

Salta pinch

Nori sheets4 sheets, quartered

Carrot1, julienned

Spinach1 bunch, blanched

Radish (daikon radish, mooli)yellow pickled radish strips

Sesame seeds2 tsp

Soy sauce2 tbsp

Vinegar1 tbsp

Sugar2 tsp

Mustard paste1 tsp Korean mustard or Dijon

Water1 tbsp

Method

4 steps

1Blanch spinach 30 seconds, squeeze dry and season with a little salt and sesame oil.
2Stir fry carrot with a pinch of salt for 1 minute.
3Season rice with sesame oil, salt and seeds; spread thinly over quartered laver, add carrot, spinach and radish and roll.
4Mix soy, vinegar, sugar, mustard and water for dipping.

Serve it like this

Pile the mini rolls on a plate, uncut, with the mustard soy dip in a small bowl for dunking.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Seoul

Mayak gimbap

Finger sized rolls dunked in tangy mustard soy. Named for being hard to stop eating.

30 minTime

6 gProtein each

mildSpice

Market rolls2 chapters · 1 min read

Make it your way

Grandma's wayMini vegetable gimbap with mustard soy dip.

The original

204kcalsame

6 gproteinsame

3 gfibresame

30minutessame

Mayak gimbap.

Per serving, worked out from the ingredient table.

Ingredients

Cooked rice2⅔ cups, warm

Sesame oil2 tsp

Salta pinch

Nori sheets4 sheets, quartered

Carrot1, julienned

Spinach1 bunch, blanched

Radish (daikon radish, mooli)yellow pickled radish strips

Sesame seeds2 tsp

Soy sauce2 tbsp

Vinegar1 tbsp

Sugar2 tsp

Mustard paste1 tsp Korean mustard or Dijon

Water1 tbsp

Method

4 steps

1Blanch spinach 30 seconds, squeeze dry and season with a little salt and sesame oil.
2Stir fry carrot with a pinch of salt for 1 minute.
3Season rice with sesame oil, salt and seeds; spread thinly over quartered laver, add carrot, spinach and radish and roll.
4Mix soy, vinegar, sugar, mustard and water for dipping.

Serve it like this

Pile the mini rolls on a plate, uncut, with the mustard soy dip in a small bowl for dunking.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mayak gimbap

Make it your way

Ingredients

Method

Mayak gimbap

Make it your way

Ingredients

Method

Make it a meal