How to make Kimbap? 🌈 🍚 🇰🇷

I just discovered this wrapping method, which is to place 1/2 piece of a nori sheet on top of the spread rice before adding the filling. This way your fillings will be rolled in the center beautifully and effortlessly. Cons is you'll run out of nori sheets faster 😆

As always, I seasoned the short grain rice with sesame oil, salt and sugar.

The fillings are:
- blanched spinach (squeeze out excess water and massage with salt and sesame oil)
- sauted shredded carrot (season with salt and pepper)
- pickled radish (store bought)
- braised burdock (store bought)
- pan fried vegan luncheon
- fresh lettuce

Roll it up. Don't forget to brush more sesame oil over the roll before cutting them. Serve with some cold and refreshing kimchi or more pickled radish.

Rolling kimbap takes some practice but ugly kimbap is still tasty 😋 So, don't worry too much, just give this recipe a try!

You can find the full recipe of kimbap (with mushroom bulgogi instead of vegan luncheon 😋) and more VEGAN KOREAN recipes in my eBook "Korean Cooking Made Vegan vol. 2". (Link in bio or comment) 📖

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