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Vegetarian Vegetable Kimbap
Rate this recipeIf you want something on vegetarian days that never gets boring, or something new to try, this vegetarian vegetable kimbap is for you. It's easy to make and tasty, and it deserves a place on your full-moon day table.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Seaweed
5 sheet
Cooked rice
4 bowl
Carrots
1 piece
Pickled radish
50 g
Spinach
100 g
Cucumbers
2 piece
Sesame oil
2 tablespoon
White sesame seeds
1 tablespoon
Vinegar
1 tablespoon
Implementation Steps
01
- Wash the vegetables.
- Cut the spinach into lengths.
- Peel the carrots and cut them into thin strips.
- Cut the pickled radish and cucumber into thin strips.
- Cut the spinach into lengths.
- Peel the carrots and cut them into thin strips.
- Cut the pickled radish and cucumber into thin strips.
02
- Boil the spinach with a little salt until cooked, then lift out and leave to cool.
- Put 1 tablespoon of sesame oil in a pan and stir-fry the carrots with 1 tablespoon of soy sauce. When cooked, lift out and leave to cool.
- Put 1 tablespoon of sesame oil in a pan and stir-fry the carrots with 1 tablespoon of soy sauce. When cooked, lift out and leave to cool.
03
- Put the rice in a large bowl and mix well with the white sesame seeds, 1 tablespoon of sesame oil, 1 tablespoon of vinegar and 1/2 tablespoon of salt.
04
- Lay a seaweed sheet on a flat surface and add the rice (spread a thin layer all over the sheet, leaving about 2 cm free at the far end to make rolling easier).
- Add the carrots, pickled radish, spinach and cucumber, then roll up tightly.
- Add the carrots, pickled radish, spinach and cucumber, then roll up tightly.
05
- That's it, our rice rolls are done. If you like, serve them with a little soy sauce.
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