TRADITIONAL VEGAN KIMBAP RECIPEㅣaka Gimbapㅣ비건 김밥

pickled radish

🥗Healthier: fresh radish

💰Cheaper: carrot strips

Fresh radish adds crunch without added sugar.

seaweed sheets

🥗Healthier: soy paper

💰Cheaper: nori

Soy paper is lower in sodium.

beef

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna provides protein at a lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats.

Prepare the filling ingredients: pickled daikon radish (tammuji) and braised burdock.

In a medium pot, add 2 cups of water, 1/4 cup of organic cane sugar, and 6 tablespoons of tamari. Peel and cut 2 large burdock roots into strips, add to the pot, mix, and bring to a boil.

Reduce to a simmer and braise the burdock until all liquid is absorbed, stirring occasionally for about 30 minutes.

Once the liquid is absorbed, turn off the heat and add 2 teaspoons of roasted sesame oil and 2 teaspoons of roasted sesame seeds to the burdock.

In a pan, sauté julienne carrots with a little oil, salt, and pepper until lightly cooked. Remove and place on a plate.

Pat dry a package of tofu, cut into slabs, and pan-fry in oil, seasoning with salt and pepper on both sides until golden brown. Remove and let cool before slicing into strips.

Sauté 2 bunches of spinach in the same pan with oil until wilted, in batches if necessary. Remove and let cool, then wring out excess water.

In the same pan, add oil and king oyster mushrooms cut into strips. Sear until golden, then add 3 tablespoons of tamari, 2 tablespoons of sugar, 1 tablespoon of sesame oil, 1 teaspoon of sesame seeds, and 1/4 teaspoon of black pepper. Cook until mushrooms absorb the marinade and caramelize.

Slice the cooled tofu into strips. Optionally, marinate tofu in the bulgogi marinade used for mushrooms.

Season the cooled spinach with salt, sesame oil, and sesame seeds, mixing well.

Cook 2 cups of white short grain rice, rinsing until water runs clear, then cooking with 2 cups of water in a rice cooker or pot. Cook for 15 minutes, then steam with the lid on for 10 minutes after turning off the heat.

Fluff the rice and season with a teaspoon of salt, 2 teaspoons of roasted sesame seeds, and 2 teaspoons of roasted sesame oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens