MMMMM----- Recipe via Meal-Master (tm) v8.06

     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

 Preparation time: 90 minutes
 Cooking time: 30 minutes

 4 recipes for beautiful and tasty Korean kimbap!

 Traditional Kimbap:

 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.

 continued in part 2

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