Kkoma KimBap 꼬마김밥 (Kiddie Seaweed Rice Rolls) with Kkul-Gyeoja Soseu 꿀겨자소스 (Honey-Mustard Sauce)

Kkoma KimBap 꼬마김밥 (Kiddie Seaweed Rice Rolls)

Ingredients:

2 cups cooked Short-grain Rice

1 small Carrot, julienned

20 strips thin Pickled Daikon Radish (Danmuji)
6 pcs Ham, cooked and sliced
2 Eggs, well-beaten, with a pinch of salt

5 sheets Laver, cut into 4 equal squares

1 tsp Roasted Sesame Seeds

Asian Sesame Oil

Canola Oil
Salt and ground Black Pepper

Rice Seasoning:

1/2 tbsp Roasted Sesame Seeds, coarsely pounded

1/2 tbsp Asian Sesame Oil
1/2 tbsp Rice Vinegar 

1/2 tsp Salt

Honey-Mustard Sauce for dipping (*see recipe below; *or you can just simply use a store-bought honey-mustard sauce.)

Instructions:

Heat a pan, add-in cooking oil and wipe out the excess oil from the pan with a paper towel.

Lower the heat and add-in the egg mixture to cover the whole pan. (It’ll be easier to use a small pan to make the thick layer. Otherwise, carefully roll the egg layer from one end to the other end to make a thick layer.)

Cut the eggs into 1/4" strips, and set aside.

Sauté julienned carrots on the same hot pan drizzled with a few drops of canola oil.  Add a pinch of salt and blackpepper. Remove from heat, and set aside.

Slice the pickled radish same length as the cut laver. Set aside.

Place all the stuffing (egg strips, pickled radish, carrots, ham slices) for the kkoma kimbap on a plate. Set aside.

Prepare the Rice.

In a large bowl, mix the rice with sesame oil, rice vinegar, and some pounded sesame seeds; Season with a little salt.

Gently mix with a rice paddle to season evenly and to let the steam out. (Be careful not to mash the rice!)

Rice should still be warm, but not steaming hot. Cover the seasoned rice with a cling wrap so the rice won't dry out.

Roll the kkoma kimbap.

Lay the laver (shiny side down) onto a plate.

Then, spread rice on the laver to fill about 2/3.

Stack the stuffing (egg strips, pickled radish, carrots, ham slices) on top of the rice (in the lower part). Do not spread them around but put them tightly close to each other. Do not over stuff!

Roll it slowly with your clean hands. Occasionally press and squeeze to keep the shape tight. Repeat the “roll-press-roll-press” process using your fingers. (Rolling it tightly is very important!) Be careful not to tear the laver.

Squeeze gently to get a good shape of the roll.

Place on a plate, with the flap side down. (*These rolls will gel as the moisture from rice reaches all corners of laver.)

Apply some sesame oil on the surface of the rolled kkoma kimbap.

Sprinkle some sesame seeds on top.

Place on a serving plate, and serve with honey-mustard sauce on the side; Or pack in a lunchbox for picnic.

Happy eating!!

Note:

Have a small bowl of water ready, so that you can dip your fingers as necessary.  Sesame oil in rice helps, but your fingers will get sticky quite quickly.

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Kkul-Gyeoja Soseu 꿀겨자소스 (Honey-Mustard Sauce)

Ingredients:

2 tbsp Dijon Mustard

1 tbsp Acacia Honey

i used these~ prepared mustard and organic acacia honey.

Instructions:

In a small bowl, combine the dijon mustard and acacia honey. Mix well.

Serve with the Kkoma KimBap.

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Kkoma KimBap with (store-bought) Honey-Mustard Sauce

(Store-bought) Honey-Mustard Sauce