Here’s the full recipe to make 2 rolls of kimbap!
- 1 king oyster mushroom, cut into 8 pcs lengthwise
- 1 tbsp soy sauce
- 1/2 tbsp Korean sesame oil
- 1/2 tbsp agave syrup
- 1/2 tsp black pepper
- 2 tsp garlic, minced
- 2 cup cooked rice (about 1 cup before cook)
- 1 tbsp Korean sesame oil
- 1 tsp salt
- 2 pinch sugar
- 2 roasted seaweed paper
- 2 strip radish pickle
- 5-6 slice cucumber, julienned
- 4 strip seasoned burdock
- 2 tbsp kimchi, chopped (optional)
*please portion the ingredients to make 2 rolls.
1️⃣While the rice is still hot, mix with sesame oil, salt and sugar to season. Set aside.
2️⃣Combine king oyster mushroom with soy sauce, sesame oil, agave syrup, black paper & garlic. Set aside to marinate for 20mins.
2️⃣In a pan, heat 1 tbsp of oil, pan fry the mushroom until browned. Set aside.
3️⃣Lay a piece of seaweed paper on working surface. Spread rice all over it and leave 1 inch space at the top of the sheet.
4️⃣Place pickled radish, burdock, cucumber, kimchi and mushroom in the center of the rice lengthwise.
5️⃣Place your thumbs underneath the sheet to lift the edge that is near to you and roll it towards the filling, then continue to the far edge of the seaweed sheet.
6️⃣Damp the edge with a bit of water to seal the roll.
7️⃣Optional: Rub the rolls with Korean sesame oil and sprinkle toasted sesame seeds before you cut it into slices.
8️⃣Enjoy! 🤤 I like to serve my kimbap with more kimchi and mi yeok guk (seaweed soup). Check out my YouTube for mi yeok guk and kimchi recipe!