Vegetarian GIMBAP – gluten-free & vegan 🌱 I can’t stop making these! #recipe #shorts #easyrecipe
#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.
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16 Comments
What is black cover thing?
Love this recipe, and i am almost tempted to try another. Any idea if we slightly steam cook the seaweed sheet? Mine was unpalatable today.
Which vegetable is called that Yellow one?
Please reply 😢
How come my gimpab gets messed up while cutting.
Am i not wrapping tightly or .. 🤔🤷🏻♀️
How many days can I keep this in the refrigerator?
What's the yellow thing?
Why do I hate seaweed smell and taste
Why don’t they just call it sushi? Or is this an older rendition?
I also put smoked tofu in mine. Tastes great.
What brand of short grain rice do you use?
Not sure how you went wrong with this one when most of your other recipes always look soo good
Thats the saddest, worst looking gimbap I've ever seen, you made one of the most appetizing pop Korean food look repulsive.
Great to know that we can also cook like this ❤
didn't even look away but a brown thing appeared there T.T smoked tofu i guess?
Why must I be allergic to sesame
Thank you