Mayak Kimbap

Prep Time: 15m | Cook Time: 15m | Servings: 2

Ingredients

Rice

• 1 cup short grain rice, uncooked
• 1 tsp Sesame oil
• Pinch of Salt

Spinach

• 1 bunch Spinach
• 1 tsp Sesame oil
• Pinch of Salt

Carrot

• 1 Carrot
• Pinch of Salt
• 2 tsp oil

Other

• 4 pieces of nori
• 2-3 strips of Danmuji
• 2-3 Perilla leaves
• Sesame oil
• Toasted sesame seeds

Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp Korean mustard (or Dijon as a sub)
• 1 clove garlic, finely minced
• ½ tsp toasted sesame seeds

Instructions

Peel carrot. Cut into matchsticks then pan fry for a few minutes in oil and sprinkle with a little salt. Set aside.

Bring a pot of water to the boil. Wash your spinach and chop the roots off. Once water is boiling, prepare a bowl of icy water. Place spinach into hot water to blanch for 1-2 minutes, then transfer straight into the icy water. Swish around until cool, then squeeze out as much water as possible. Roughly chop the spinach, place it into a bowl, and drizzle with sesame oil and salt. Massage into the spinach and set aside.

Wash and dry perilla leaves and slice into thin strips. Slice danmuji into thin strips.

Cut your seaweed sheets into quarters.

In a small bowl, mix all sauce ingredients. Stir until sugar is dissolved. Set aside.

To roll. Keep a small bowl of water nearby. Gather all your prepped ingredients within reach. Place one sheet of seaweed rough-side-up. Lightly wet your fingers and cover the bottom half of the sheet in a thin layer of rice, using your fingertips to spread it out - it doesn't have to be perfect. Place some spinach, carrot, danmuji and perilla in a line parallel to the bottom. It looks nice if the ingredients overhang a little out the edges. Smear two grains of rice on the top edge of the seaweed to form a 'glue', then roll your kimbap up! Repeat until you've used up all your nori sheets. Brush rolls with a very thin layer of sesame oil, sprinkle with sesame seeds, and serve with the dipping sauce.