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Crave Kimbap (a.k.a. Mayak Kimbap) / 꼬마 김밥 Vegan

There’s a reason why these mini kimbaps are famously addictive in Korea. And they’re vegan! Mainly using fried tofu and vegetables like burdock and spinach, this will be a snack you can’t get your hands off of. Dipping into the sauce is a must!

Buy The Ingredients At Oseyo

£4.59 £3.90 15% OFF

PULMUONE Instant miso Soup(8g*5PK)

600G

Carrot

Oseyo Vegetables

Bibigo Firm Tofu (300G)

300G

Chongga Pickled Radish And Burdock 250G

  • Make sure to click through the tabs to see the ingredients
Ingredients
2 Person
Kimbap Gim (Sushi Nori)
3
PULMUONE Instant miso Soup(8g*5PK)
400g
Carrot
53 g (julienned into 4” long)
Bibigo Firm Tofu (300G)
140 g (julienned into 4” long and 0.5” thick)
Spinach
200g (washed and trimmed)
Seasoned Burdock Root for Kimbap
33g (julienned into 4” long)
Chongga Pickled Radish And Burdock 250G
35g (julienned into 4” long)
SEMPIO Soy Sauce(Jin Gold F3) 500ML
2 tbsp
HanSang Sesame Oil 100% 160ML
3½ tbsp
DAESANG Seasoning Salt 250G
1¾ tsp
Water
6 cups
Sajo Soybean Cooking Oil 500ML
Choripdong Roasted Sesame Seeds 454G

Recipe Instructions

  • Serves: 2 | Total Cooking Time: 30 minutes

Step 1

Mix all dipping sauce ingredients thoroughly and set the sauce aside.

Step 2

Cook the carrots in a frypan coated with cooking oil over medium low heat for 5 to 7 minutes and season with salt. Cook the carrots until they soften and set them aside.

Step 3

On a clean pan, drizzle 1 tablespoon of sesame oil and cook firm tofu over low heat. Add 1 tablespoon of soy sauce to season. Add salt if needed. Stir until tofu is fully cooked then set aside.

Step 4

Boil a pot with water mixed with 1 teaspoon of salt. When the water begins to boil, add spinach and cook for 3 minutes over medium heat. Then, take out the spinach and wash it under cold tap water.

Step 5

Place the cooked spinach in a large bowl and add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and ¼ teaspoon of salt. Mix thoroughly and set aside.

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