Do you know Kimbap? If you are familiar with K-dramas and Korean food, you probably know about Kimbap. Some people may confuse it with Sushi, but it is quite different.
For those who may not be familiar with Kimbap, let me explain as my AI assistant, Bing, would;
Kimbap
Kimbap is a Korean dish that consists of rice and various fillings wrapped in a sheet of dried seaweed. The name kimbap comes from the words 'gim,' meaning seaweed, and 'bap,' meaning rice.
Kimbap is often eaten as a snack or picnic food, and it can be customized with different ingredients according to personal preference. Some common fillings are yellow pickled radish, fish cake, spinach, egg, and beef. Kimbap is different from sushi, as the rice is seasoned with sesame oil and salt instead of vinegar, and the fillings are cooked and seasoned individually.
Today, I am introducing a new method for making healthy vegetarian Kimbap. While it may differ from the traditional kimbap, it is still delicious and perhaps even easier to make!
Healthy Vegetarian Kimbap Ingredients
Carrot
Cabbage
Onion
Capsicum (Red, Green, and Yellow)
Tofu
Crushed garlic
Seaweed paper
Cooked Rice
Wasabi Sauce: Magic Soy Sauce mixed with Wasabi
Preparing the Vegetables
Basically, you can use any vegetables you have on hand. Today, I had some leftover carrots, onions, and cabbage from the other night, and I also bought some capsicum and tofu from the shop.
Simply chop the vegetables into small pieces. In this recipe, there is no need to fry them with oil, which makes it both healthier and simpler.
Once the vegetables and tofu are prepared, place them in a rice cooker and use the reheat function. I also added 1 teaspoon of crushed garlic for added flavor.
Getting the Rice Ready
While the vegetables are cooking, get the rice ready. It is a good idea to take the rice out of the cooker before preparing the vegetables, allowing it to cool a bit.
Add a small amount of sesame oil and magic soy sauce to the rice, then mix them well.
When the vegetables are ready, combine them with the rice thoroughly.
At this point, you might find yourself tempted to enjoy the dish as a simple mixed vegetable rice, and that's perfectly okay!
Now, it's time to roll the Kimbap!
Lay out the seaweed paper and evenly spread the rice-vegetable mixture over it. Leave a small section of the seaweed paper without the mixture, allowing it for easier rolling and sealing. Once the mixture is spread, ensure it's distributed evenly.
Starting from the end with the rice, gently begin rolling the seaweed paper. If needed, you can lightly moisten the other end of the paper with a touch of water to help seal it securely.
Now, proceed to cut the roll into bite-sized pieces, and you're ready to savor your nutritious vegetable Kimbap!
Since it's lightly seasoned, it's a thoughtful idea to prepare the wasabi sauce as an optional dip. I personally add a touch of wasabi to my magic soy sauce. However, if you don't have pre-made magic soy sauce, regular soy sauce works just as well.
Now, enjoy your delicious and healthy vegetable Kimbap!
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