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

See part 1

Heart Kimbap:

Prepare your tofu cutlet by submerging the entire cutlet in beet
juice. Place it in the refrigerator for at last 30 minutes. When the
tofu is ready, add 1/2 tb olive oil to a small non-stick pan over
medium-high heat. When the oil shimmers (about 1 minute), add your
tofu cutlets to the pan and cook for about 2 minutes, until the
bright pink color gets a little dark and "baked" into the tofu. Flip
the tofu and cook for another 2 minutes, until both sides are evenly
cooked. Remove from heat and allow the tofu to cool.

Afterwards, place the cutlet on a cutting board, with the longer side
closer to you. Slice the cutlet in half, by cutting across, creating
two long halves. Place one of the halves on your work surface, with
the shorter side closer to you (so it's like a column, not a row).
Carefully trim the top left and bottom right corners, so that they
are rounded. Then, slice the column in half with a diagonal cut
through the center (see diagram above).

To make the Gyerranmari or Korean omelet (not the simple way, like in
the above 3 recipes), 1/2 tb of oil to a s small non-stick pan
(preferably a rectangular one) over medium heat and pour
approximately 1/2 of your liquid egg into the pan. Sprinkle with a
little salt and pepper. Allow it to cook for about 3 minutes, until
the edges begin to pull away easily from the pan. Begin rolling the
egg from left to right, to create a column.

Once you've rolled up the entire egg, gently push the "egg column"
back to the edge of your pan. Add a tiny bit of oil to the pan before
pouring about 1/4 of your remaining liquid egg where your cooked egg
ends. Allow the egg to cook, roll, and repeat with your remaining
egg. Once all your egg has been used up, remove the omelet from your
pan and allow it to cool. Cut the Gyerranmari in half, through the
center, diagonally (see diagram above).

Prepare your rice by mixing together cooked rice, 1/2 ts sesame oil,
chopped pieces of JUST Egg folded, chopped perilla leaves, 1/2 ts of
salt and 1/2 ts of black pepper.

To assemble, cut seaweed sheet so that it properly fits your "heart"
fillings. Place one half of your heart shaped log (either tofu or
Gyerrannari), with the slanted side facing up and towards the middle,
positioned about 1" off the bottom. Place the second half of your
heart shaped log above the first one, slanted side facing up and
towards the middle (the biased edges should be facing one another).

Fold the bottom flap of the seaweed sheet over the first half-log and
make sure it's nearly covered (it doesn't need to be totally
covered). Measure out how much of the seaweed sheet you'll need to
cover the top half-log and cut away the excess. Cut away any excess
sheet you have to the side of your logs.

Wrap the half-logs with the seaweed sheet and bring them together to
create a heart shape. Take a little rice and press it into the "v"
groove at the top of your heart.

Take a standard sized sheet of seaweed and place it shiny side down
on a flat work surface. Place the heart shaped log on top, so that
the left edge is flush with the left edge of the seaweed sheet. Cut
off any excess sheet on the ride side of the log. Spread
approximately 1/3 cup of rice across almost the entire sheet, leaving
about 1" blank along the top.

Position the heart shaped log on top of the rice about 1" from the
bottom. Then, starting from the bottom, roll the sheet up and over
the heart shaped log, squeezing along the way, until it reaches the
top. Brush on a little sesame oil and slice into 1/2" thick pieces.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/4-korean-kimbap-recipes-easy-to-fancy/>

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