korean kimbap {sans gluten – vegan}
Vous connaissez le kimbap ? C’est une adaptation coréenne des makis japonais, composé d’une protéine, de légumes variés (traditionnellement carottes et épinards) et de daikon fermenté. Bien plus farcis donc plus gros que les makis japonais, le kimbap se déguste en tranches, tel quel, il n’a pas besoin de plus ! Dans la version que je vous propose on retrouve les principaux marqueur du kimbap, mais également des shiitakés et du tofu frit pour en faire un kimbap vegan. In the recipe I also give you my tip for making your rice to perfection so if I were you I would read to the end !!!
Kimbap is the most famous Korean dish.,
yet it is a fairly recent dish but Korean gastronomy is also full of other incredible dishes and stews (That, it will be worth more recipes to come). So if you want to eat something a little different from maki, indulge, You will not be disappointed, even if I must admit that the preparation is a bit long… but for the dishes I thought of you, all the toppings are cooked in the same pan (that's cool for the one who does the dishes !).
korean kimbap {sans gluten – vegan}
POUR 4 PEOPLE
- 320 g around the riz
- 4-5 nori sheet
- 1 carrots
- 200 g spinach
- Lactofermented radish
- Fried or grilled tofu
- 150 g the shiitakes
- soy sauce
- sesame seeds
- neutral vegetable oil
- 2 tablespoons sesame oil
- 1 pinch of salt
- 1 pinch of sugar
- 1 teaspoon of rice vinegar
- Rinse the rice thoroughly. Cook it with 375 ml of water. Let it cook 5 minutes over high heat until small tunnels form on the surface Cover and lower the heat to a minimum. let leather 10 minutes.
- Mix the vinegar together, salt, sugar and sesame oil, mix well then add this mixture to the cooked rice.
- Spread the rice on a plate, being careful not to pack it, then cover it with a damp cloth until completely cooled.
- Cut the shiitakes then brown them in a pan 5 minutes with a drizzle of oil, stirring. Then add 2 tablespoons of soy sauce and stir-fry 1-2 minutes, book.
- In the same pan, fry the tofu on each side with a drizzle of oil, cut it into sticks then set aside.
- Then make a fall of spinach by frying them in the pan with a little oil then add 1 tablespoon soy sauce and sesame seeds.
- Cut the carrots into thin sticks.
- Once the rice cools, spread it on your nori sheet until 3/4.
- Then add the toppings by line (carrots, tofu, spinach, mushrooms and radishes) and roll, making sure to pack well at each turn.
- Cut into 8 and enjoy with kimchi.
