Cooking Time: 45 min.
*Can be made Vegan by omitting eggs*
3 strips of Korean yellow radish pickle (can find precut at Asian market)
½ cucumber, julienned (small strips)
½ carrot, julienned (small strips)
*2 eggs, chopped *can omit for Vegan recipe*
100g of baby spinach
Toasted sesame oil
For Rice: Salt, Sesame Seeds
1.) Prepare your cooked sushi rice in a large bowl
2.) Mix ½ tsp kosher salt, 1 tsp sesame oil, and a sprinkle of sesame seeds into the rice
3.) Set aside to cool
1.) Optional: You can heat your carrot slices in a lightly oiled pan for 1-2 minutes, then let cool
2.) Adding sesame oil to your pan, cook and season (pinch of salt) your baby spinach until lightly cooked and soft (~1 min)
3.) Crack eggs into a bowl and add 1 tsp of water into the eggs. Mix eggs thoroughly.
4.) Like a crepe, spread the egg mixture thinly and evenly on your lightly-greased pan. Cook and gently roll into an omelette-like shape.
5.) Once cooled, cut your cooked egg roll into long strips (about 1cm wide).
Roll your Kimbap
1.) On a bamboo rolling mat, place your Yaki Sushi Nori sheet shiny side down.
2.) Spread your rice evenly over 2/3 of your yaki nori (1 in. from the top)
3.) Place your yellow radish pickle (1 per roll), cucumber, carrot, egg slices, and baby spinach on top of your rice
4.) Using your bamboo mat, tuck and roll your kimbap. Squeeze gently once you achieve your roll shape and keep going, gently rolling and squeezing your roll. Use a tiny bit of water to seal your roll.
5.) Remove the bamboo mat and, placing your Kimbap seam-side down, lightly brush your Kimbap roll with a little bit of sesame oil.
6.) Cut your roll into ~2cm thick pieces, wiping your knife periodically with a wet paper towel/cloth to prevent the rice from sticking.
Enjoy your yummy and healthy veggie kimbap!