Title: 4 Stunning Korean Kimbap PT 2
Categories: Snack, Korean
Yield: 12 Rolls
See part 1
Prepare your carrots by adding 1/2 tb of olive oil to a large saute
pan over medium-high heat. When the oil begins to shimmer (about 1
minute), add your carrots to the pan. Saute for about 2 minutes,
until the carrots begin to soften. Season with salt and pepper and
finish with 1/2 tb of sesame oil before removing from heat. Set aside.
To assemble your rolls, place your bamboo mat on a flat work surface.
Place a seaweed sheet, shiny side down, on the mat. Take about 3/4 of
a cup of your base rice and spread it evenly over approximately 80%
of your sheet, starting from the bottom, leaving about 1-1/2" strip
of bare sheet at the top. Then, place 2 to 4 batons of tofu, 2 tb of
spinach, 2 tb of carrot, 1 pickled daikon radish spear, 2 pickled
burdock root spears, and 2 strips or 2 tb of Gyerranmari in the
center of the riced area.
Using the bamboo mat and starting at the bottom, roll your sheet up
and forward (away from you), until the bottom of the sheet meets the
very top of the riced area, making sure to use your fingers to tuck
in any filling ingredients that try to escape. Gently squeeze the
roll, before pulling the bamboo mat loose and pulling it forward.
Squeeze and repeat, until the entire sheet is rolled. Repeat with
remaining ingredients.
Brush the rolls with a little sesame oil before slicing into 1/2-inch
thick pieces and serving immediately.
Chunky Kimbap:
Make your base rice by stirring together cooked rice, 1 tb 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.
Prepare your carrots by adding 1/2 tb of olive oil to a large saute
pan over medium-high heat. When the oil begins to shimmer (about 1
minute), add your carrots to the pan. Saute for about 2 minutes,
until the carrots begin to soften. Season with salt and pepper and
finish with 1/2 tb of sesame oil before removing from heat. Set aside.
Prepare your vermicelli by adding 1/2 tb of olive oil to a saute pan
over medium-high heat. When it begins to shimmer (about 1 minute),
add your cooked noodles, together with soy sauce and brown rice
syrup. Toss and saute for about 1 minute, until all the liquid has
been absorbed by the noodles, and remove from heat. Set aside.
Prepare your Plantspired Steak by slicing them into thin strips.
Then, add 1/2 tb of olive oil to a saute pan over medium-high heat.
When it begins to shimmer (about 1 minute), add the Plantspired steak
to the pan and saute for about 3 minutes, until they get nice and
dark brown. Remove from heat and set aside.
To assemble, place your bamboo mat on a flat work surface. Place your
seaweed sheet (you can also double up here and use 2 sheets, in case
your roll breaks), shiny side down, on the mat. Begin by laying down
about 1" thick row of sauteed vermicelli, approximately 1" off the
bottom.
Next, add a similar volume of Gyerranmari above the vermicelli (not
on top, but above). Add a similar amount of spinach in between and on
top of the Gyerranmari and vermicelli (not above, but on top). Add
half the amount of the yellow daikon radish as you've used for all
the other ingredients (the pickled radish has a very strong flavor
that you don't want to overpower the rest of the ingredients) on top
of the Gyerranmari.
Add half the amount of Plantspired Steak as you've used for the
vermicelli on top of the vermicelli. Add a 1" thick row of sauteed
carrots on top of the pickled daikon radish. Take about 1/2 cup of
base rice and shape it into a 1" thick log approximately the same
length as the width of your seaweed sheet. Fit the base rice log on
top of the Gyerranmari. continued in part 3
