Скачать или смотреть Vegetarian GIMBAP - gluten-free & vegan 🌱 I can’t stop making these!

#gimbap #koreanfood #glutenfree

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VEGETARIAN GIMBAP🌱 - gluten-free & vegan. It’s the perfect snack, lunch, side dish, dinner that’s highly addicting, so make plenty! I realized with Korean food, it’s a lot of chopping, but once that’s out of the way, the assembly part is easy and fun (at least I think it is).

I usually leave it out on the counter until the next day, so it’s good the day it’s made and the next day. Here’s how to make it:

4 cups cooked short-grain rice
4 sheets of seaweed (gim)
1 cup spinach, blanched and squeezed dry (add 1 tsp sesame oil and 1/4 tsp salt)
1/2 cup pickled yellow radish, sliced into thin strips (you can get them precut)
1/2 cup pickled burdock, sliced into thin strips (you can get them precut)
1/2 cup carrot, sliced into thin strips (In a pan, sauté in 1 tbsp sesame oil on medium high heat)
1/2 cup cucumber, peeled and sliced into thin strips
1 tbsp sesame oil
Salt to taste
Sesame seeds

Instructions:
1. In a small bowl, mix together the sesame oil, salt to taste and warm cooked rice.
2. Lay a sheet of seaweed on a bamboo sushi mat with the shiny side facing down.
3. Spread a thin layer of rice evenly over the seaweed, leaving a 1-inch border on one end.
4. Arrange a small amount of spinach, pickled yellow radish, pickled burdock, carrot, and cucumber in a line across the center of the rice.
5. Use the bamboo mat to roll the seaweed tightly around the filling, starting at the end with the filling and rolling away from the border.
6. Apply pressure to the roll as you go to ensure that it stays tight and compact.
7. Use a sharp knife to slice the roll into bite-sized pieces. Tip: wet knife in water or coat in sesame oil to prevent rice from sticking.
8. Repeat with the remaining seaweed, rice, and filling ingredients until you have made all the gimbap rolls. Coat in sesame oil and sesame seeds.
9. Serve the gimbap with the remaining seasoning sauce on the side for dipping.