[ENG CC] Baby Kimbap [Wife's Cuisine] 

Have you heard about “Addictive Kimbap”? It was trending in Korea few years ago. It seems similar with normal baby Kimbap, but when you taste it with mustard dipping, you will figure out the reason why it is called ‘addictive’. Addictive mustard dipping makes you irresistible! Small Kimbap with big impact. Why don’t you try this today?
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[Baby Kimbap Ingredients] - 3~4 servings -
- Basic Ingredients: 1 Carrot, 1/2 bunch Spinach, 6 strips Danmuji (yellow pickled radish), 3 bowls Rice, 4 sheets roasted Seaweeds, Sesame oil, Sesame seeds
- Rice Seasoning Ingredients: 1 tbsp Sesame oil, 1/2 tbsp Sesame and Salt mixture, 1/2 tsp Salt
- Mustard Dipping Ingredients: 1 tbsp Soy sauce, 1/2 tbsp Water, 1 tsp Yeongeoja (Korean mustard paste), 1 tsp Oligosaccharide syrup, 1 tsp Vinegar
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1. Slice carrot thinly, cut Danmuji strips into half to make easy to roll.
2. Cut out the root of spinach, rinse in water. Bring a large pot of water to a boil, add some salt to taste, add spinach and blanch for few sec. Rinse the spinach in cold water, strain and add a pinch sesame oil, salt and sesame&salt mixture to taste.
3. Add oil in a pan, stir-fry carrot with a pinch of salt.
4. Add rice seasoning seasonings in a bowl, and combine. Pour it over the warm rice to taste.
5. Cut roasted seaweed sheets into quarters, evenly spread 1/4 of rice, arrange stir-fried carrot, Danmuji, and spinach and roll.
6. Coat lightly outside of the roll with sesame oil, sprinkle over sesame and serve with mustard dipping.
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