GF Fillings for Gimbap March 2025

I have hosted many Gimbap events until today but this time

I made this gluten free & simple recipe for an event.

So these recipes are only about the fillings.

Filling ingredients for about 6 big rolls =48 slices

Seasoned greens

200g bok choi

200g spinach

1000g water and 1/2 tsp saltfor boiling greens

For marinade

1/2 tsp salt

10g roasted sesame oil

1/4 tsp grated garlic (optional)

Boil greens separately and rinse under cold water and squeeze it.

Bokchoi takes 3-4 minuts/ Spinat takes 1-2 minutes

Raw 200g spinach will be this small amount ..!

5 minutes Sautéed carrot

250g finely sliced carrot (=2 medium sized carrots)

1/2 tsp salt

10g roasted sesame oil

Over night vegan egg

Check out the full recipe here.

★125g chickpea flour

★325g water

1/2 tsp salt

25g olive oil

5g roasted sesame oil(for the baking tray)

Mix ★ in a bowl and let it ferment for 4 hours to over night to thicken the batter.

Add salt, olive oil and stir it very well just before baking.

Oil coat a baking tray.

Pour in the eggy batter into the tray.

Bake it for 30-35 minutes at 190℃

Let it cooled and slice into thick or thin sticks.

Very Simple Grilled tempeh

300g Tempeh sliced into sticks

For seasoning

1tbsp mushroom sauce(sweet GF soy sauce)

1tbsp olive oil

Salt to taste

(We made a reduced salt version but you could brush more sauce )

Bake tempeh sticks at 190 ℃  for 20minutes.

You can use any grain of your choice.

At the event of the 29th Marc I made these Gimbap with millet rice.

Each roll should contain 190-200g rice

And I rolled these Gimbap with my double nori sheets method.

One sheet for the filling and another for the layer of rice.

Slice it with a wet sharp knife into 8 pieces.

Brush some roasted sesame oil and sprinkle sesame seeds optionally.