4 Stunning Korean Kimbap
4 recipes for beautiful and tasty Korean kimbap!
Equipment
- 1 bamboo mat
Ingredients
Traditional Kimbap.
- 2 1/2 cups cooked short grain white rice
- 1 1/2 tbsp sesame oil, plus more for garnish
- 1 lb adult spinach
- 2 tsps sea salt
- 2 tsps black pepper
- 1 tbsp extra virgin olive oil
- 1/2 cup liquid egg replacer (or 1 JUST Egg Folded)
- 1 1/2 cups julienned carrot
- 4 sheets roasted seaweed
- 1 7 oz baked tofu cutlet, cut into batons
- 4 spears yellow or white pickled daikon radish
- 8 spears pickled burdock root
Chunky Kimbap.
- 2 cups cooked short grain white rice
- 1 1/2 tbsp sesame oil, plus more for garnish
- 2 tsp sea salt
- 2 tsp black pepper
- 1 lb adult spinach
- 1 1/2 tbsp extra virgin olive oil
- 1/2 cup liquid egg replacer (or 1 JUST Egg Folded)
- 1 1/2 cup julienned carrot
- 2 oz cooked sweet potato vermicelli
- 1/2 tbsp brown rice syrup
- 1/2 tbsp soy sauce
- 3 oz Plantspired Korean BBQ Steak
- 2 to 4 sheets roasted seaweed
- 1/4 cup julienned pickled daikon radish (or you can use 2 spears)
Spiral Kimbap.
- 2 cups cooked short grain white rice
- 1 1/2 tbsp sesame oil, plus more for garnish
- 2 tsp sea salt
- 2 tsp black pepper
- 1/2 lb adult spinach
- 1/2 cup liquid egg replacer (or 1 JUST Egg Folded)
- 1 cup julienned carrot
- 1/2 cup julienned purple cabbage
- 2 oz cooked sweet potato vermicceli
- 1/2 tbsp soy sauce
- 1/2 tbsp brown rice syrup
- 4 spears pickled burdock root
- 3 oz baked tofu cutlet
- 1/4 cup beet juice
- 5 sheets roasted seaweed
Heart Kimbap.
- 7 oz baked tofu cutlet
- 1/2 cup beet juice
- 1 1/2 tbsp extra virgin olive oil
- 1 cup liquid egg replacer
- 1 tsp sea salt
- 1 tsp black pepper
- 2 cups cooked short grain white rice
- 1 tbsp sesame oil, plus more for garnish
- 3 perilla leaves, chopped
- 1 JUST Egg Folded, chopped into small pieces
Instructions
Traditional Kimbap.
- Make your base rice by stirring together cooked rice, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/2 teaspoon 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 tablespoon sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- Prepare your Korean omelet or Gyerranmari by adding 1/2 tablespoon 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-inch wide strips or julienne.
- Prepare your carrots by adding 1/2 tablespoons of olive oil to a large sauté pan over medium-high heat. When the oil begins to shimmer (about 1 minute), add your carrots to the pan. Sauté for about 2 minutes, until the carrots begin to soften. Season with salt and pepper and finish with 1/2 tablespoon 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-inch strip of bare sheet at the top. Then, place 2 to 4 batons of tofu, 2 tablespoons of spinach, 2 tablespoons of carrot, 1 pickled daikon radish spear, 2 pickled burdock root spears, and 2 strips or 2 tablespoons of Gyerranari 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 tablespoon of sesame oil, 1/2 teaspoon of salt, and 1/2 teaspoon 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 tablespoon sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- Prepare your Korean omelet or Gyerranmari by adding 1/2 tablespoon 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-inch wide strips or julienne.
- Prepare your carrots by adding 1/2 tablespoons of olive oil to a large sauté pan over medium-high heat. When the oil begins to shimmer (about 1 minute), add your carrots to the pan. Sauté for about 2 minutes, until the carrots begin to soften. Season with salt and pepper and finish with 1/2 tablespoon of sesame oil before removing from heat. Set aside.
- Prepare your vermicelli by adding 1/2 tablespoons of olive oil to a sauté 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 sauté 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 tablespoon of olive oil to a sauté pan over medium-high heat. When it begins to shimmer (about 1 minute), add the Plantspired steak to the pan and sauté 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-inch thick row of sauteed vermicelli, approximately 1-inch 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-inch 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-inch thick log approximately the same length as the width of your seaweed sheet. Fit the base rice log on top of the Gyerranmari.
- Smear a few rice kernels at the very top of your seaweed sheet. Using the bamboo mat and starting at the bottom, roll your sheet up and forward (away from you), 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.
Spiral Kimbap.
- Make your base rice by stirring together cooked rice, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, and 1/2 teaspoon 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 tablespoon sesame oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Set aside.
- Prepare your Korean omelet or Gyerranmari by adding 1/2 tablespoon 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-inch wide strips or julienne.
- Prepare your carrots by adding 1/2 tablespoons of olive oil to a large sauté pan over medium-high heat. When the oil begins to shimmer (about 1 minute), add your carrots to the pan. Sauté for about 2 minutes, until the carrots begin to soften. Season with salt and pepper and finish with 1/2 tablespoon of sesame oil before removing from heat. Set aside.
- Prepare your cabbage by adding 1/2 tablespoon of olive oil to a large sauté pan over medium-high heat. When the oil begins to shimmer (about 1 minute), add your cabbage to the pan. Sauté for about 2 minutes, until the cabbage begins to soften. Season with salt and pepper and finish with 1/2 tablespoon of sesame oil before removing from heat. Set aside.
- Prepare your vermicelli by adding 1/2 tablespoons of olive oil to a sauté 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 sauté for about 1 minute, until all the liquid has been absorbed by the noodles, and remove from heat. Set aside.
- Prepare your tofu by slicing your cutlet into 1/2-inch thick pieces, lengthwise (so that you have thinner cutlets). Place them in a small, shallow container, and spoon beet juice over them, making sure that their surfaces are exposed to some beet juice. Place in the refrigerator for at least 30 minutes.
- When the tofu is ready, add 1/2 tablespoon olive oil to a small non-stick pan over medium-high heat. When the oil shimmers (about 1 minute), add your tofu cutlets to the pan and cook for about 2 minutes, until the bright pink color gets a little dark and "baked" into the tofu. Flip the tofu and cook for another 2 minutes, until both sides are evenly cooked. Allow the tofu to cool, before julienning them. Set aside.
- To assemble, slice one seaweed sheet in half. Attach that half to one full sheet by smearing a few rice kernels onto the top of one and pasting the two sheets together, forming one extra long seaweed sheet. Place the extra long sheet on a flat work surface (not a bamboo mat), and cover the entirety of the extra long sheet with approximately 1 cup of base rice. Next, place a standard sized seaweed sheet on top of the rice, positioned approximately 1/2-inch off the bottom.
- Next, add approximately 1/2-inch thick rows of the following in this order: Gyerranmari, Spinach, Carrots, Cabbage, Daikon Radish, Pink Tofu, Vermicelli, Burdock Root.
- Starting at the bottom, roll your sheet up and forward (away from you), making sure to use your fingers to tuck in any filling ingredients that try to escape. Gently squeeze the roll as you keep rolling forward, 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.
Heart Kimbap.
- Prepare your tofu cutlet by submerging the entire cutlet in beet juice. Place it in the refrigerator for at last 30 minutes. When the tofu is ready, add 1/2 tablespoon olive oil to a small non-stick pan over medium-high heat. When the oil shimmers (about 1 minute), add your tofu cutlets to the pan and cook for about 2 minutes, until the bright pink color gets a little dark and "baked" into the tofu. Flip the tofu and cook for another 2 minutes, until both sides are evenly cooked. Remove from heat and allow the tofu to cool.
- Afterwards, place the cutlet on a cutting board, with the longer side closer to you. Slice the cutlet in half, by cutting across, creating two long halves. Place one of the halves on your work surface, with the shorter side closer to you (so it's like a column, not a row). Carefully trim the top left and bottom right corners, so that they are rounded. Then, slice the column in half with a diagonal cut through the center (see diagram above).
- To make the Gyerranmari or Korean omelet (not the simple way, like in the above 3 recipes), 1/2 tablespoon of oil to a s small non-stick pan (preferably a rectangular one) over medium heat and pour approximately 1/2 of your liquid egg into the pan. Sprinkle with a little salt and pepper. Allow it to cook for about 3 minutes, until the edges begin to pull away easily from the pan. Begin rolling the egg from left to right, to create a column.
- Once you've rolled up the entire egg, gently push the "egg column" back to the edge of your pan. Add a tiny bit of oil to the pan before pouring about 1/4 of your remaining liquid egg where your cooked egg ends. Allow the egg to cook, roll, and repeat with your remaining egg. Once all your egg has been used up, remove the omelet from your pan and allow it to cool. Cut the Gyerranmari in half, through the center, diagonally (see diagram above).
- Prepare your rice by mixing together cooked rice, 1/2 teaspoon sesame oil, chopped pieces of JUST Egg folded, chopped perilla leaves, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- To assemble, cut seaweed sheet so that it properly fits your "heart" fillings. Place one half of your heart shaped log (either tofu or Gyerrannari), with the slanted side facing up and towards the middle, positioned about 1-inch off the bottom. Place the second half of your heart shaped log above the first one, slanted side facing up and towards the middle (the biased edges should be facing one another).
- Fold the bottom flap of the seaweed sheet over the first half-log and make sure it's nearly covered (it doesn't need to be totally covered). Measure out how much of the seaweed sheet you'll need to cover the top half-log and cut away the excess. Cut away any excess sheet you have to the side of your logs.
- Wrap the half-logs with the seaweed sheet and bring them together to create a heart shape. Take a little rice and press it into the "v" groove at the top of your heart.
- Take a standard sized sheet of seaweed and place it shiny side down on a flat work surface. Place the heart shaped log on top, so that the left edge is flush with the left edge of the seaweed sheet. Cut off any excess sheet on the ride side of the log. Spread approximately 1/3 cup of rice across almost the entire sheet, leaving about 1-inch blank along the top.
- Position the heart shaped log on top of the rice about 1-inch from the bottom. Then, starting from the bottom, roll the sheet up and over the heart shaped log, squeezing along the way, until it reaches the top. Brush on a little sesame oil and slice into 1/2-inch thick pieces.
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