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

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.

Step 6

Thoroughly combine rice, 1 tablespoon of sesame oil, and ½ teaspoon of salt.

Step 7

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.

Step 8

Dip the kimbap into the sauce and try this easy and addictively delicious kimbap!