Kimbap
Kimbap is a great change for sushi fans from Korean cuisine. You can use leftover nori sheets for our vegetarian...
Kimbap is a great change for sushi fans from Korean cuisine. You can use leftover nori sheets for our vegetarian ramen soup or colorful sushi sandwiches , for example.
Difficulty: easy
Preparation: 20 min (ready in 40 min)
Ingredients:
250 g Sushi rice
2 tbsp rice vinegar
1 tsp raw cane sugar
½ tsp salt
2 tbsp sesame oil
100g tofu
2 sheets of nori seaweed
150 g kimchi (cooling rack)
2 tbsp soy sauce
1. Bring the rice to the boil with approx. 600 ml of water in a pot and then let it simmer on the switched off stove for approx. 20 minutes. Then heat the rice vinegar with sugar and salt and add it to the rice with 1 tablespoon of sesame oil. Mix well and let it evaporate on a plate.
2. Meanwhile, cut tofu into strips. Heat the remaining sesame oil in a pan. Add tofu and fry over high heat for 2-3 minutes.
3. Place the nori sheets slightly overlapping each other, spread the rice on top, cover with kimchi and lay out the tofu lengthwise in the middle in strips. Roll up tightly and cut into 8 slices with a sharp knife.
4. Arrange the kimbap on a platter and serve with soy sauce.
Link to the original recipe:
https://eatsmarter.de/rezepte/kimbap