Nutrient-Rich Kelp and Vegetable Rolls Recipe
How to Make Kelp and Vegetable Rolls for Gut Health and Diet | Using Fresh Salted Kelp
Kelp and vegetable rolls are excellent for promoting gut health and are a fantastic addition to a weight-loss diet. It’s also said that pairing them with squid or pork can benefit the health of your lower back muscles. This recipe brings together fresh kelp and crisp vegetables for a dish that satisfies both your taste buds and your well-being.
Main Ingredients
- 200g salted kelp (rinsed to remove salt)
- 1/3 red bell pepper (julienned)
- 1/3 yellow bell pepper (julienned)
- 25g assorted greens (lettuce, cabbage, etc.) (julienned)
- 50g carrot (julienned)
- 1/3 onion (julienned)
Sweet and Spicy Gochujang Sauce
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp plum extract (adjust sweetness as needed)
- 1 Tbsp double-concentrated apple cider vinegar (use 2 Tbsp regular apple cider vinegar)
- 1 Tbsp sesame seeds (for nutty flavor)
- 1 Tbsp oligosaccharide (for gloss and sweetness)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp plum extract (adjust sweetness as needed)
- 1 Tbsp double-concentrated apple cider vinegar (use 2 Tbsp regular apple cider vinegar)
- 1 Tbsp sesame seeds (for nutty flavor)
- 1 Tbsp oligosaccharide (for gloss and sweetness)
Cooking Instructions
Step 1
First, it’s important to remove the saltiness from the salted kelp. Rinse the kelp thoroughly under running water three to four times. Then, soak the kelp in cold water for at least 15 minutes to adequately remove the salt. (If you’re short on time, you can also blanch it briefly in boiling water.)
Step 2
You can use any kind of greens you like. Wash the assorted greens (such as lettuce, perilla leaves, or cabbage) and then thinly julienne them into strips about 0.5 cm thick. If the vegetables are too thick, it might be difficult to roll them with the kelp.
Step 3
Wash the colorful bell peppers, the crunchy carrot, and the slightly pungent onion. Remove any seeds and core, then julienne them into strips about 0.5 cm thick, similar to the greens. Cutting all the vegetables to a similar thickness will ensure they roll nicely and uniformly.
Step 4
Add the desalted kelp to boiling water and blanch it very briefly, for about 10-20 seconds. Be careful not to overcook it, as the kelp can become mushy. Immediately rinse the blanched kelp under cold water to cool it down and gently pat it dry.
Step 5
Cut the blanched and softened kelp into long, rectangular shapes, similar to how you would cut a sheet of sushi nori. Cut them long enough so they are easy to roll with the vegetables; avoid cutting them too short. If the kelp has thick parts, making a few shallow cuts can make rolling easier.
Step 6
Now, arrange the julienned vegetables attractively on the prepared kelp. Roll the kelp tightly around the vegetables, making sure it doesn’t tear. Gently press the seam to help it stay rolled. You can then cut them into bite-sized pieces for serving.
Step 7
You can use store-bought gochujang sauce, but making it yourself results in a fresher, more delicious taste. In a bowl, combine the gochujang, plum extract, double-concentrated apple cider vinegar (use 2 Tbsp for regular apple cider vinegar), sesame seeds, and oligosaccharide. Stir well until all ingredients are fully incorporated. (Adjust the amount of plum extract or oligosaccharide to your preference for sweetness.)
