Mayak gimbap
Local name : 마약김밥
Mini seaweed rolls of rice with carrot, yellow pickled radish and spinach, dipped in a mustard soy sauce.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
- Season the still-warm rice with the sesame oil and salt, turning it with a spatula. Let it cool to room temperature.
- Fry the carrot julienne for 3 minutes in a little oil with a pinch of salt. Set aside.
- Blanch the spinach for 30 seconds, drop it into iced water, then squeeze it into a ball and season with a pinch of salt.
- Whisk the soy sauce, mustard, vinegar, sugar and sesame seeds for the dip.
- Lay down a quarter sheet of seaweed, spread 2 tbsp of rice over two thirds of it, then line up a little carrot, danmuji and spinach.
- Roll tightly from the filled edge and seal with a crushed grain of rice. Count five rolls per person, served with the sauce.
The rice should be warm rather than hot, or steam softens the seaweed and the roll unravels. The nickname mayak, meaning narcotic, comes from the stalls of Gwangjang market in Seoul where people eat them by the handful.
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