How to make delicious Korean vegetarian kimbap at home

Process
20 Minutes Prepare
15 Minutes For
3 people

Ingredient

• 300g sticky rice
• 4 leaves seaweed rice roll
• 200g chicken thigh mushrooms
• 1 carrot
• 1 cucumber
• 100g baby corn, 1 piece of fried tofu
• 20 ml white vinegar
• 5g sugar, 2g salt, vegetarian seasoning, cooking oil
• Bamboo blinds

How to make Korean vegetarian kimbap

Step 1Process materials

– Pre-fried tofu, pre-cooked, drained, cut into long pieces.

– Wash carrots, cucumbers, baby corn, chicken thighs, cut into long pieces.

Step 2How to make kimbap

– Mix 20 ml of white vinegar, 5 g of sugar, 2 g of salt, then pour in the rice and mix well.

– Put the oil pan on the stove, fry the onions, then add the carrots and fry until cooked, then add the baby corn, chicken thighs, and cucumbers to stir-fry together. Season with a little salt, vegetarian seasoning, soy sauce to taste. When the stir-fry is done, add the tofu and stir well, then transfer to a plate to cool.

– Spread bamboo blinds on a tray or thin cutting board. Spread seaweed leaves on top.

– Spoon the rice evenly, use a spoon to compress the rice. Leave a small portion above the seaweed so that when the rice rolls do not spill out. Stir in the stir-fry mixture. Roll back slowly and firmly.

Finished product

Cut each slice about 2 cm. Note when cutting kimbap, use a very sharp knife to cut it, spread a little cooking oil on the knife to prevent the rice from sticking and cut easier.

Vegetarian kimbap is delicious and frugal, full of essential nutrients for a meal. Try how to make vegetarian kimbap that Tnhelearning.edu.vn instructed above. Good luck.

Tnhelearning.edu.vn