Spicy Vegan Gimbap Rolls
A vegan twist on the classic Korean dish, featuring a delicious combination of tender vegetables and spicy tamarind sauce.
Ingredients
- ●2 cups Korean rice
- ●1 medium, sliced Tender zucchini
- ●1 medium, peeled and grated Tender carrots
- ●1/4 cup Tamarind sauce
- ●1 package Gimbap seaweed
- ●1 tablespoon Vegan sesame oil
- ●to taste Salt
- ●to taste Black pepper
- ●1/4 cup Chopped green onions
Instructions
- 1
Prepare the Korean rice according to the package instructions.
- 2
In a large pan, heat the sesame oil over medium heat. Add the sliced zucchini and grated carrots, and cook until tender.
- 3
In a small bowl, whisk together the tamarind sauce and a pinch of salt and pepper. Pour the sauce over the cooked vegetables and stir to combine.
- 4
Cut the gimbap seaweed into 4-6 equal pieces, depending on the desired roll size.
- 5
Lay a piece of gimbap seaweed flat on a cutting board, with one edge facing you.
- 6
Spread a thin layer of the cooked rice mixture onto the seaweed, leaving a 1-inch border at the top.
- 7
Add a few pieces of the vegetable mixture on top of the rice, and sprinkle with chopped green onions.
- 8
Roll the gimbap tightly but gently, applying even pressure to form a compact roll.
- 9
Repeat the process with the remaining ingredients, and serve immediately.