Mesclun Salad Kimbap
(2.0)
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A refreshing vegan kimbap filled with mesclun greens, burdock root, and carrot.
00:40:00 total
Serves 4
easy
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Ingredients
- burdock root - 300g (2 strips, julienned)
- carrot - 1 (peeled and julienned)
- mesclun greens - 60g (washed)
- cooked brown rice - 3 bowls (3 bowls)
- dried seaweed sheets - 4 (for wrapping)
- cooking oil - to taste (for stir-frying)
- salt - small amount (to taste)
- sesame oil - small amount (for finishing)
- sesame seeds - small amount (for garnish)
- soy sauce - 3 tbsp (for seasoning burdock root)
- cooking wine - 2 tbsp (for seasoning burdock root)
- sugar - 2 tbsp (for seasoning burdock root)
- corn syrup - 2 tbsp (for seasoning burdock root)
- water - 1/2 cup (for seasoning burdock root)
- salt - 1/2 tsp (for rice seasoning)
Instructions
- Prepare Vegetables: Peel and julienne the burdock root and carrot.
- Stir-fry Carrot: Heat a pan with oil, stir-fry the carrot seasoned with a pinch of salt.
- Stir-fry Burdock Root: In the same pan, stir-fry the burdock root until wilted. Add soy sauce, cooking wine, sugar, corn syrup, and water. Stir-fry until not wet, then add sesame oil and sesame seeds.
- Prepare Rice: Mix cooked brown rice with salt and sesame oil.
- Assemble Kimbap: On a bamboo mat, place a seaweed sheet and spread the rice evenly. Add burdock root, carrot, and mesclun greens. Roll tightly.
- Serve: Cut the kimbap into bite-sized pieces and enjoy.
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