Veg Tofu Kimbap Recipe: 5 Quick And Easy Steps To Make This Korean Dish

Difference Between Japanese Sushi And Korean Kimbap

The key differences between Japanese sushi and Korean Kimbap lie in the rice seasoning and fillings. Japanese sushi rice is usually seasoned with vinegar, while Kimbap rice is flavoured with sesame oil and a pinch of salt. The fillings also vary, with Japanese sushi often featuring raw fish and vegetables, whereas Kimbap is typically filled with cooked proteins like bulgogi beef and vegetables. Despite these differences, both have a wide range of filling options. Additionally, Kimbap is often brushed with sesame oil to give it a glossy appearance and a boost of toasted sesame flavour.

Ingredients For Veg Tofu Kimbap Recipe

• Tofu
• Korean seaweed (called gim)
• Carrots
• Spinach
• Cucumbers
• Takuan
• Burdock
• Sesame oil to taste

Veg Tofu Kimbap Recipe

1. Lay a sheet of Korean seaweed or nori shiny side down, with the longer edge facing up and down. Have a bowl of water nearby.
2. Dampen your fingers and spread 3/4 to 1 cup of rice onto the seaweed, pressing it down evenly to cover the sheet, leaving about 2-3 cm of space at the top.
3. Arrange your fillings in a horizontal layer. It's a good idea to make a test roll to get a sense of how much filling works best, as the amount will depend on how thickly you've sliced your vegetables – you don't want it too full or too empty.
4. Once the filling is in place, lift the bottom edge of the seaweed with the bamboo mat and roll it over the filling, applying gentle pressure. Continue rolling until you reach the top, and the seaweed should stick together naturally due to the moisture from the rice.
5. Brush the roll lightly with sesame oil, then slice it into 8 equal pieces using a sharp knife. To ensure clean cuts, wipe the knife with a damp cloth after each slice. And that's it – your kimbap is ready!

Credits: Freepik

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