Natto Kimbap
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A healthy kimbap made with natto, burdock root, cucumber, and brown rice.
00:30:00 total
Serves 4
medium
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Ingredients
- natto - 2 packs ((100g))
- burdock root - 2 strips ((300g))
- cucumber - 1 (cut into thick slices)
- sebal namul - 2 handful ((60g))
- cooked brown rice - 3 bowls (seasoned with salt and sesame oil)
- dried seaweed sheets - 4 (for rolling)
- wasabi - small amount (for serving)
- soy sauce - 3 tbsp (for stir-frying burdock)
- cooking wine - 2 tbsp (for stir-frying burdock)
- sugar - 2 tbsp (for stir-frying burdock)
- corn syrup - 2 tbsp (for stir-frying burdock)
- water - 1/2 cup (for stir-frying burdock)
- sesame oil - 1 tbsp (for seasoning)
- sesame seeds - to taste (for garnish)
Instructions
- Prepare Burdock Root: Peel and julienne the burdock root. Soak in vinegar water for 1 hour.
- Stir-fry Burdock Root: In a heated pan with oil, stir-fry the burdock 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 the cooked brown rice with salt and sesame oil.
- Assemble Kimbap: On a bamboo mat, place a seaweed sheet and spread the rice evenly. Add sebal namul, burdock root, cucumber, natto, and wasabi. Roll tightly.
- Slice and Serve: Cut the kimbap into bite-sized pieces and enjoy.
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