MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 4 Stunning Korean Kimbap
Categories: Snack, Korean
Yield: 12 Rolls

2 1/2 c Cooked short grain white
-rice
1 1/2 tb Sesame oil; plus more for
-garnish
1 lb Adult spinach
2 ts Sea salt
2 ts Black pepper
1 tb Extra virgin olive oil
1/2 c Liquid egg replacer (1 egg)
1 1/2 c Carrot; julienned
4 Roasted seaweed sheets
7 oz Baked tofu cutlet; cut into
-batons
4 Yellow or white pickled
-daikon radish spears
8 Pickled burdock root spears
2 c Cooked short grain white
-rice
1 1/2 tb Sesame oil; plus more for
-garnish
2 ts Sea salt
2 ts Black pepper
1 lb Adult spinach
1 1/2 tb Extra virgin olive oil
1/2 c Liquid egg replacer (1 egg)
1 1/2 c Carrot; julienned
2 oz Cooked sweet potato
-vermicelli
1/2 tb Brown rice syrup
1/2 tb Soy sauce
3 oz Plantspired Korean BBQ Steak
2 Roasted seaweed sheets; up
-to 4
1/4 c Julienned pickled daikon
-radish or 2 spears
2 c Cooked short grain white
-rice
1 1/2 tb Sesame oil; plus more for
-garnish
2 ts Sea salt
2 ts Black pepper
1/2 lb Adult spinach
1/2 c Liquid egg replacer (1 egg)
1 c Carrot; julienned
1/2 c Purple cabbage; julienned
2 oz Cooked sweet potato
-vermicceli
1/2 tb Soy sauce
1/2 tb Brown rice syrup
4 Pickled burdock root spears
3 oz Baked tofu cutlet
1/4 c Beet juice
5 Roasted seaweed sheets
7 oz Baked tofu cutlet
1/2 c Beet juice
1 1/2 tb Extra virgin olive oil
1 c Liquid egg replacer
1 ts Sea salt
1 ts Black pepper
2 c Cooked short grain white
-rice
1 tb Sesame oil; plus more for
-garnish
3 Perilla leaves; chopped
1 JUST Egg Folded; chopped
-into small pieces

Preparation time: 90 minutes
Cooking time: 30 minutes

4 recipes for beautiful and tasty Korean kimbap!

Traditional Kimbap:

Make your base rice by stirring together cooked rice, 1 ts of sesame
oil, 1/2 ts of salt, and 1/2 ts of cracked black pepper. Set aside.

Prepare your spinach by adding it to a large pot of boiling water.
Cook until the leaves turn bright green (about 1 minute) and remove
from heat. Drain and rinse with cold water to prevent the spinach
from getting too soggy. Squeeze out as much excess water as possible.
In a small bowl, mix together spinach, 1/2 tb sesame oil, 1/2 ts
salt, and 1/2 ts black pepper. Set aside.

Prepare your Korean omelet or Gyerranmari by adding 1/2 tb of extra
virgin olive oil to a medium non-stick pan over medium heat. Pour
your liquid egg replacer into your pan, sprinkle with a little salt
and pepper, and let it cook for about 3 minutes, until a spatula
easily loosens the "egg" from the bottom of the pan (if it doesn't
come off easily, you need to cook it longer or you don't have a real
non-stick pan). Flip the egg like a crepe and cook for another 2
minutes, until both sides are evenly cooked. Remove from heat and let
it cool. Cut into 1/2" wide strips or julienne.

continued in part 2

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