Gwangjang Market-Style Mayak Kkoma Gimbap
광장시장 마약김밥·(gwang-jang shi-jang ma-yak kko-ma gim-bap)
After-School Bunsikjib
If you have ever navigated the chaotic, wildly aromatic alleys of Seoul's Gwangjang Market, you have likely seen towering piles of these tiny, shiny seaweed rolls. The market grandmothers fiercely reject the overloaded, Hollywood version of gimbap, sticking to a strict, minimalist trinity of sweet carrots, savory spinach, and crunchy pickled radish. The real magic trick is the dipping sauce, a sharp, sweet, sinus-clearing hit of mustard and soy that wakes up every flavor and renders the rolls dangerously, endlessly addictive.
Before you start
Whisk the dipping sauce.
In a small bowl, vigorously combine the soy sauce, water, rice vinegar, sugar, and hot mustard paste until smooth, then stir in the crushed sesame seeds.
Season the rice.
Transfer hot rice to a wide bowl, let cool for a minute, then gently slice in the sesame oil, sea salt, and sesame seeds with a rice paddle to keep the grains intact.
Blanch the spinach.
Drop the spinach into boiling water for exactly one minute, instantly shock in ice water, squeeze out all moisture completely, and toss with a drop of sesame oil and a pinch of salt.
Sauté the carrots.
Heat the neutral oil in a skillet over medium-low heat, toss in the carrots with a pinch of salt immediately to preserve their color, and cook for just a minute until slightly softened but still crunchy.
Quarter the seaweed.
Fold the seaweed sheets in half and crease sharply to tear, then fold again to create sixteen small rectangular quarters.
Ingredients
- short-grain white rice2 cup
- toasted sesame oil1 tbsp
- fine sea salt1/2 tsp
- toasted sesame seeds1 tbsp
- roasted seaweed4 large
- carrot1 med
- fresh spinach5 oz
- yellow pickled radish4 small
- neutral cooking oil1 tsp
- toasted sesame oil1 tbsp
- soy sauce1 tbsp
- water1 tbsp
- rice vinegar1 tbsp
- sugar1 tbsp
- Korean hot mustard paste1 tsp
- toasted sesame seeds1/2 tbsp
Method
- 01
Lay out the seaweed and rice.
Place a seaweed quarter rough-side up, and thinly spread about one and a half tablespoons of seasoned rice over the bottom two-thirds, leaving the top border empty.
- 02
Position the minimalist filling.
Lay two or three carrot matchsticks, a thin strip of pickled radish, and a small pinch of spinach horizontally across the middle of the rice.
- 03
Roll and seal the gimbap.
Starting from the bottom edge, roll the seaweed tightly up and over the filling, sealing the empty top edge with a tiny dab of water.
- 04
Gloss the rolls.
Lightly rub the outside of each completed mini roll with a little toasted sesame oil and sprinkle with a few extra sesame seeds.
- 05
Serve immediately.
Serve the rolls whole alongside the pungent mustard dipping sauce.
Notes
Mustard substitutes are perfectly acceptable.
If you cannot find Korean hot mustard paste, Japanese hot mustard powder mixed with a few drops of water, or even a sharp English dry mustard works beautifully.
Do not slice the rolls.
True Gwangjang-style kkoma gimbap is meant to be eaten whole, dipped straight into the sauce.
From Cook Korean in America.