Filling ideas for rolling Gimbap

This is probably not a traditional ingredients.

But I often choose this 5 filling to roll Gimbap really quickly.

・Shredded pickled beet root(or pickled radish)

・Schredded and seasoned carrot

・Seasoned spinach (or bok choi)

・Chick pea egg strips

・Pan fried tempeh

Let's start with the easiest ones.

STEP1

WIShred pickled beets with using a cheese greater. (It takes 1mins )

I eat one of those jarred beets everyday :)

Any supermarket has one of those.

If you want to avoid sugar you can replace this part with shredded red cabbage or

raw beets.

STEP 2

Shred carrot (100g ) also with using a cheese greater.

If you shred it directly in a pot, you will have fewer dishes to wash!

Add 1tsp roasted sesame oil and heat them over a medium heat for 1-2mins.

Sprinkle a pinch of salt and about 1/2tsp chili flakes to season the carrot.

STEP 3

Let’s prepare some spinach.

(Or you can use Bok choi)

I have this 24cm pot full spinach (150g)here.

This amount is going to be only 1cup of seasoned spinach after they are blanched

and then squeezed.

Boil a pot of water.

Add raw spinach in the boiling water, boil them for about 60 seconds or so.

Quickly strain and rinse them in a cold water.

This prosess will preserve the bright green colour.

Discard the water after boiling the spinach.

It contains oxalic acid and other nutritional inhibitors.

Transfer the drained spinach to a bowl and add 1 tsp sesame oil , a pinch of salt and 1 tbsp sesame seeds and mix them.

STEP 4

Let’s make some chick pea eggs.

Mix all the ingredients in a small bowl.

35g chick pea flour (Alnatura) =4 sushi rolls

80ml plant based milk

1tsp ground golden flax seed ( or corn starch )

1tsp brewer’s yeast (optional)

A pinch of black salt

A pinch of turmeric

Drizzle 1tsp of oil on a frying pan and fry this chick pea egg just like a thin pancake.

Flip it after 2-3 mins.

Slice them into strips.

STEP 5

Finally the Tempeh(200g for 6 sushi rolls )

Slice Tempeh into the sticks.

Pan fry each sides with some oil.

(I used about 20ml oil for this 200g portion )

Each side takes about 3mins.

Mix the sauce while waiting Tempeh to be golden brown.

4tbsp soy sauce (light)

1tsp roasted sesame oil

1tsp Gochujang

1tsp finely chopped ginger

1tsp finely chopped garlic

When the tempeh slices are golden brown, turn the heat to high and quickly toss the sauce on them.

Bring all the filling where you roll Gimbap so everything feels easier !

Click here to find out 👇

How to roll Gimbap.

By the way...

If you want to eat without rolling sushi ,you can serve them over a bowl of

rice or other steamed grain :)