Bulgogi Kimbap
Ingredients
- 6 fresh shiitake mushrooms (sliced)
- 1 eggplant (chopped & minced)
- 1/3 cup gochujang (korean red pepper paste)
- 2.5 tbsp agave (or coconut sugar)
- 3 cloves garlic (minced)
- 2 tsp sesame oil
- 1 tsp soy sauce (or liquid aminos)
Preparation
Add the sesame oil and garlic to a pan and heat on medium-high until fragrant.
Then toss in the shiitake mushrooms and eggplant to cook for 2-3 minutes.
Meanwhile, mix the soy sauce, gochujang, and agave together in a small bowl.
After 2-3 minutes, add just a little bit of your sauce mixture to the pan at a time, depending how strong/salty you want the flavor - probably less than the whole bowl!
Once the eggplant is cooked, remove from the heat and set aside.
For the kimbap: 4 cups spinach (blanched with salt), 1 carrot, 1 cucumber, 1/2 of a Pickled Daikon, rice (steamed with sugar + rice vinegar), sheets of seaweed (for sushi rolls), 1 handful of green onions
To form the kimbap, place the seaweed (shiny side down) on a bamboo sushi mat.
With wet fingers (easier for handling the rice), spread the rice over the seaweed and press down until evenly distributed.
Then place your desired ingredients on the bottom half of the rice, and roll the mat upwards from the bottom.
Using a sharp knife, slice each roll into about 8 pieces.
Top with the Bulgogi + green onions and enjoy