Natto Kimbap
(2.0)
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A nutritious vegan kimbap filled with natto, burdock root, cucumber, and seasoned brown rice.
00:30:00 total
Serves 4
easy
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Ingredients
- natto - 100g (2 packs)
- burdock root - 300g (2 strips, julienned)
- cucumber - 1 (cut into thick slices)
- sebal namul - 60g (washed)
- cooked brown rice - 3 bowls (3 bowls)
- dried seaweed sheets - 4 (for wrapping)
- wasabi - small amount (to taste)
- 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)
- sesame oil - 1 tbsp (for finishing)
- sesame seeds - to taste (for garnish)
- salt - 1/2 tsp (for rice seasoning)
Instructions
- Prepare Burdock Root: Peel and julienne the burdock root. Soak in vinegar water for 1 hour to remove bitterness.
- Stir-fry Burdock Root: Heat a pan with oil, 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 sebal namul, burdock root, cucumber, natto, and wasabi. Roll tightly.
- Serve: Cut the kimbap into bite-sized pieces and enjoy.
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