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.
2
Cook the carrots in a frying pan 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.
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.
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.
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.
6
Thoroughly combine rice, 1 tablespoon of sesame oil, and ½ teaspoon of salt.
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.
8
Dip the kimbap into the sauce and try this easy and addictively delicious kimbap!
