Ingredients:
- Fragrant rice: 200-300 grams
- Seaweed leaves: 5 dried leaves
- Taro: 200 grams
- Avocado: 1 medium ripe fruit
- Black sesame: 100 grams
- Bell pepper: 1 fruit
- Purple cabbage: 100 grams
- White cabbage: 100 grams
- Vegetarian chicken: 100 grams
- Spices: Loving seasoning powder, sesame oil, mayonnaise, mustard.
- Tools: Bamboo mat for rolling kimbap
Steps to make Kimbap:
Step 1: Cook rice.
Here I choose fragrant rice. This is a famous Vietnamese rice that is both sticky and fragrant. Wash it and add enough water to avoid the rice from getting mushy when cooking and cook the rice. The rice that meets the standards for making kimbap must be evenly cooked, sticky and fragrant.
Image 1. Fragrant rice is a famous type of rice in Vietnam
When the rice is cooked, put it in a large bowl and add a little Loving Seasoning Powder and sesame oil to make the kimbap more flavorful.
Step 2: Prepare vegetables.
The vegetable ingredients are just suggestions, you can add other vegetables if you want, depending on your preferences.
Wash the avocado, bell pepper, purple cabbage, white cabbage, peel the avocado, remove the seeds, and cut into strips. Also cut the bell pepper into strips, cut the two types of cabbage into strips and soak them in ice water for a bit to reduce the pungent smell and keep the crispness as well as to make the color of the dish more beautiful. Steam the taro until cooked and puree. In addition to the vegetables, prepare some shredded vegetarian chicken to enhance the flavor of the dish.
Image 2. Prepare vegetables
Step 3: Roll the kimbap.
- Traditional Kimbap Rolls
Place the bamboo mat on a cutting board or clean flat surface, then place a sheet of seaweed on top, making sure the rough side of the seaweed is facing up.
Spread the rice prepared in the previous step evenly over the seaweed, leaving a small portion. Then add butter, bell peppers, and shredded cabbage horizontally across the seaweed sheet. To make the kimbap look more appealing, when rolling, align the ingredients to make sure they are always in the middle and roll tightly so that the kimbap looks nice.
Image 3. Traditional Kimbap
- Roll taro kimbap
Next is taro kimbap, the method is similar to traditional kimbap, but everyone will spread it evenly with mashed taro, then flip the seaweed sheet over and spread the rice evenly. This dish looks like that, but it is very quick to make.
Image 4. Taro Kimbap
- Black Sesame Kimbap Roll
With black sesame Kimbap, still spread the rice out and sprinkle black sesame on top, add butter and vegetarian chicken topping on the other side.
Image 5. Black sesame Kimbap
Step 4: Enjoy the finished product.
So the rolled Kimbap is done, you just need to cut and arrange the Kimbap on a plate and enjoy, dip it with mustard, chili sauce and mayonnaise to make the dish more attractive. When cutting Kimbap, you should choose a very sharp knife, rub a little sesame oil on the knife so that when cutting the rice does not stick and the operations can be done more easily.
This dish is so chill and beautiful but very filling, each portion of Kimbap is more than 1 bowl of rice. But think about it, sometimes when you invite your friends to make Kimbap for a picnic, what could be better! Another vegan dish Loving sends to you.