Title: 4 Stunning Korean Kimbap
Categories: Snack, Korean
Yield: 12 Rolls
2 1/2 c Cooked short grain white
- rice
1 1/2 tb Sesame oil;
- plus more for garnish
1 lb Adult spinach
2 ts Sea salt
2 ts Black pepper
1 tb Extra virgin olive oil
1/2 c Liquid egg replacer (1 egg)
1 1/2 c Carrot; julienned
4 Roasted seaweed sheets
7 oz Baked tofu cutlet;
- cut into batons
4 Yellow or white pickled
- daikon radish spears
8 Pickled burdock root spears
2 c Cooked short grain white
- rice
1 1/2 tb Sesame oil;
- plus more for garnish
2 ts Sea salt
2 ts Black pepper
1 lb Adult spinach
1 1/2 tb Extra virgin olive oil
1/2 c Liquid egg replacer (1 egg)
1 1/2 c Carrot; julienned
2 oz Cooked sweet potato
- vermicelli
1/2 tb Brown rice syrup
1/2 tb Soy sauce
3 oz Plantspired Korean BBQ Steak
2 Roasted seaweed sheets;
- up to 4
1/4 c Julienned pickled daikon
- radish or 2 spears
2 c Cooked short grain white
- rice
1 1/2 tb Sesame oil;
- plus more for garnish
2 ts Sea salt
2 ts Black pepper
1/2 lb Adult spinach
1/2 c Liquid egg replacer (1 egg)
1 c Carrot; julienned
1/2 c Purple cabbage; julienned
2 oz Cooked sweet potato
- vermicelli
1/2 tb Soy sauce
1/2 tb Brown rice syrup
4 Pickled burdock root spears
3 oz Baked tofu cutlet
1/4 c Beet juice
5 Roasted seaweed sheets
7 oz Baked tofu cutlet
1/2 c Beet juice
1 1/2 tb Extra virgin olive oil
1 c Liquid egg replacer
1 ts Sea salt
1 ts Black pepper
2 c Cooked short grain white
- rice
1 tb Sesame oil;
- plus more for garnish
3 Perilla leaves; chopped
1 JUST Egg Folded; chopped
- into small pieces
Make your base rice by stirring together cooked rice, 1 ts of sesame
oil, 1/2 ts of salt, and 1/2 ts of cracked black pepper. Set aside.
Prepare your spinach by adding it to a large pot of boiling water.
Cook until the leaves turn bright green (about 1 minute) and remove
from heat. Drain and rinse with cold water to prevent the spinach
from getting too soggy. Squeeze out as much excess water as possible.
In a small bowl, mix together spinach, 1/2 tb sesame oil, 1/2 ts
salt, and 1/2 ts black pepper. Set aside.
Prepare your Korean omelet or Gyerranmari by adding 1/2 tb of extra
virgin olive oil to a medium non-stick pan over medium heat. Pour
your liquid egg replacer into your pan, sprinkle with a little salt
and pepper, and let it cook for about 3 minutes, until a spatula
easily loosens the "egg" from the bottom of the pan (if it doesn't
come off easily, you need to cook it longer or you don't have a real
non-stick pan). Flip the egg like a crepe and cook for another 2
minutes, until both sides are evenly cooked. Remove from heat and let
it cool. Cut into 1/2" wide strips or julienne.
