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There’s a reason why these mini kimbaps are famously addictive in Korea. And they’re vegan! Mainly using fried tofu and vegetables like burdock and spinach, this will be a snack you can’t get your hands off of. Dipping into the sauce is a must!
Serves: 2 | Total Cooking Time: 30 minutes
Ingredients
3 Kimbap Gim (Sushi Nori)
400 g Rice
53 g Carrot, julienned into 4” long
140 g Firm Tofu, julienned into 4” long and 0.5” thick
200 g Spinach, washed and trimmed
33 g Seasoned Burdock Root for Kimbap, julienned into 4” long
35 g Korean Yellow Pickled Radish, julienned, julienned into 4” long
2 tbsp Soy Sauce
3½ tbsp Sesame Oil
1¾ tsp Salt
6 Cups Water
Cooking Oil
Sesame Seeds
Dipping Sauce:
1 tbsp Soy Sauce
½ tbsp Korean Mustard Paste
½ tbsp Sugar
1 tbsp Vinegar
1 tbsp Water
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