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!
Mix all dipping sauce ingredients thoroughly and set the sauce aside.
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.
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.
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.
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.
Thoroughly combine rice, 1 tablespoon of sesame oil, and ½ teaspoon of salt.
Prepare gim (nori or dried seaweed) by cutting it into 4 equal-sized square pieces and put 1 piece on a cutting board. Cover gim with the rice from step 6 and place all cooked tofu and vegetables on the rice. Roll the kimbap and coat with sesame oil then sprinkle sesame seeds on top.
Dip the kimbap into the sauce and try this easy and addictively delicious kimbap!