Sprouting Veggie Kimchi Kimbap: A Delightful Blend of Crunch and Spice
Sprouting Veggie Kimchi Kimbap: A Delightful Blend of Crunch and Spice
How to Make Healthy and Delicious Vegan Kimbap with Sprouting Vegetables
Enjoy this delightful vegan kimbap featuring braised tofu cubes, fresh sprouting vegetables, and spicy kimchi. The combination of textures and flavors makes it a perfect choice for a healthy and satisfying meal.
Kimbap Filling Ingredients- 2 cups cooked rice
- 2 sheets of dried seaweed for kimbap (gim)
- 1/2 cup fresh sprouting vegetables
- 1 cup kimchi (finely chopped, excess liquid squeezed out)
- 1/4 block firm tofu (approx. 80g)
- 1 Tbsp cooking oil
- 1 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- Pinch of salt
- 1 tsp toasted sesame seeds
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s prepare the star ingredient: the tofu. Pat the tofu dry with paper towels and cut it into stick shapes, suitable for kimbap filling. Heat 1 Tbsp of cooking oil in a non-stick pan over medium heat. Add the tofu sticks and pan-fry them until golden brown and slightly crispy on all sides. This texture adds a wonderful contrast to the soft rice.
Step 2
Once the tofu is nicely browned, pour in 2 Tbsp of cooking wine and 1 Tbsp of soy sauce. Reduce the heat to medium-low and let the tofu simmer in the sauce, allowing it to absorb the flavors and become glazed. The liquid will reduce, coating the tofu with a delicious savory glaze. Remove from heat and set aside to cool slightly.
Step 3
Next, we’ll prepare the kimchi filling. Finely chop the kimchi, and if it’s very watery, gently squeeze out some of the excess liquid for a better texture. In a bowl, combine the chopped kimchi with 1 tsp of toasted sesame seeds and 1 Tbsp of sesame oil. Mix well to ensure the kimchi is evenly coated with the aromatic oil and seeds.
Step 4
Let’s season the rice for the kimbap. Take 2 cups of freshly cooked warm rice. Add a pinch of salt and the remaining 1 Tbsp of sesame oil. Gently mix the rice with a spatula, being careful not to mash the grains. Seasoning the rice enhances the overall flavor of the kimbap.
Step 5
Now, it’s time to assemble the kimbap! Place a sheet of kimbap seaweed (gim) on a bamboo rolling mat with the shiny side down. Spread the seasoned rice evenly and thinly over the seaweed, leaving a small border at the top edge. Be careful not to use too much rice, as it can make rolling difficult. Arrange the braised tofu sticks horizontally across the rice.
Step 6
Layer the seasoned kimchi over the tofu, followed by a generous handful of the fresh sprouting vegetables (about 1/2 cup). Ensure the sprouting vegetables are well-drained. Using the bamboo mat, carefully and tightly roll the kimbap from the bottom edge upwards. You can moisten the top edge of the seaweed with a little water to help seal the roll securely.
Step 7
Finally, slice the rolled kimbap into bite-sized pieces, about 1.5 to 2 cm thick, using a sharp knife. For an extra touch of shine and flavor, you can brush the cut sides of the kimbap with a little sesame oil. Enjoy your delicious and healthy Sprouting Veggie Kimchi Kimbap, packed with a wonderful combination of crunchy sprouts, spicy kimchi, and savory tofu!
