🍣 Vegetable Gimbap with Jeung San Minced Ginger Paste (Serves 2–3)

Our Jeung San Minced Ginger Sauce is rooted in the warmth of Andy’s family dinners, where his mother’s secret touch was always freshly minced ginger. She knew that ginger could transform even the simplest chicken dish - bringing brightness, aroma, and depth with every bite. Inspired by those meals, this sauce captures that same magic, blending ginger with delicate spices to create a versatile staple. Whether used in marinades, stir-fries, or dipping sauces, it’s the perfect companion for chicken, turning everyday cooking into something truly special.

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Ingredients

• 2 cups cooked sushi rice

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp salt

• 2 sheets roasted seaweed (nori)

• ½ cucumber, cut into thin strips

• ½ carrot, julienned

• ½ yellow pickled radish (danmuji), cut into strips

• 1 tbsp toasted sesame seeds

For the ginger seasoning:

• 1 tbsp Jeung San Minced Ginger Paste

• 1 tbsp soy sauce

• ½ tsp sugar

  
  

Method

• Mix cooked rice with rice vinegar, sesame oil, and salt. Set aside to cool slightly.

  
  

• In a small bowl, combine Jeung San Minced Ginger Paste, soy sauce, and sugar. Toss cucumber and carrot strips in the mixture for a fragrant, tangy kick.

  
  

• Place a sheet of seaweed shiny side down on a bamboo mat. Spread a thin layer of rice evenly, leaving 1–2 cm at the top edge.

  
  

• Lay seasoned cucumber, carrot, and pickled radish strips across the rice. You can also add slices of cooked pork, chicken, or beef for extra protein.

  
  

• Using the mat, carefully roll the seaweed tightly over the filling. Seal the edge with a little water.

  
  

• Cut the roll into bite-sized pieces and sprinkle with sesame seeds.

Light, refreshing, and perfectly balanced with the warmth of ginger - this gimbap is ideal for picnics, lunchboxes, or a healthy snack.