Bulgogi Kimbap with Tempeh (Vegan)

Bulgogi Kimbap is a Korean dish made of seaweed rolls filled with various ingredients. This recipe is a plant-based version that uses marinated tempeh and oyster mushrooms as a substitute for beef. It is a quick and easy dish that is perfect for a healthy lunch or snack and can be customized to include your favorite vegetables and protein sources.

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• Why You'll Love This Bulgogi Kimbap Recipe
• Ingredients
• Instructions
• Tips & Tricks:
• Variations:
• Substitutions:
• Storage Tips:
• FAQs
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Why You'll Love This Bulgogi Kimbap Recipe

Kimbap is a Korean dish that consists of seaweed sheets rolled around a filling of cooked rice, vegetables, and often some type of protein such as meat, fish, or tofu. The roll is then sliced into bite-sized pieces and served cold or at room temperature. It is a popular food in Korea and is commonly eaten as a snack or a light meal.

Kimbap is a filling, vibrant and healthy meal or appetizer option. To veganize this Bulgogi Kimbap, we'll use tempeh and oyster mushrooms marinated in a sweet and savory Bulgogi sauce.

Ingredients

To make this recipe, you'll need:

• 4 sheets of sushi nori seaweed
• 2 cups cooked short-grain rice
• 300g tempeh, sliced into thin strips
• 100g oyster mushrooms, sliced
• 1 cup fresh spinach leaves
• 1 cucumber, julienned
• 1 carrot, julienned

To make the Bulgogi sauce, you'll need:

• Soy sauce
• Sugar
• Rice vinegar
• Sesame oil
• Rice vinegar
• Black pepper
• Gochujang
• Minced ginger
• Minced garlic

Instructions

Thinly slice the tempeh and shred the king oyster mushrooms into thin strips.

In a small bowl, mix together the Bulgogi Sauce using toasted sesame oil, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Then, mix the tempeh strips and king oyster mushrooms together with the sauce and marinate for 10 minutes.

In a large skillet, heat the vegetable oil over medium-high heat. Add the tempeh strips, and king oyster mushrooms and cook for 2-3 minutes on each side, until lightly browned. Remove from the skillet and set aside.

Julienne the cucumber and carrot.

In the same skillet, add the carrots and cook for 2-3 minutes until slightly softened. Remove from the skillet and mix together with the sesame oil and salt.

Blanch the spinach for 1 minute, then drain and squeeze out the water. Mix the spinach with the sesame oil and salt.

To assemble the kimbap, lay a sheet of sushi nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooked rice over the nori, leaving a 1-inch border at the top edge.

Arrange a layer of tempeh, oyster mushrooms, carrot, cucumber slices and spinach on top of the rice.

Carefully roll up the kimbap, using the bamboo mat to help you create a tight roll. Moisten the top border of the nori with a little water to seal the roll.

Repeat the process with the remaining ingredients, making as many kimbap rolls as you like.

Brush the kimbap rolls with sesame oil and sesame seeds. When all the kimbap rolls are assembled, slice them into bite-sized pieces using a sharp knife. Serve immediately, or store in the refrigerator until ready to eat. Enjoy your delicious Vegan Bulgogi Kimbap!

Tips & Tricks:

• Use a sharp knife to slice the rolls for a clean cut. To make your knife sharper, rinse your knife under hot water.
• Wet your hands with a bit of water before handling the rice to prevent it from sticking.
• Don't overstuff the rolls, as this can make them difficult to roll and eat.
• You can add a bit of Korean pickled radish to the rolls for extra flavor.

Variations:

• Add sliced avocado or pickled radish for a creamy or tangy element.
• Swap out the tempeh and oyster mushrooms for marinated tofu or seitan.
• Use different vegetables, such as bell peppers or sprouts, to customize the rolls to your liking.

Substitutions:

• Use brown rice or quinoa instead of short-grain rice.
• Swap out the soy sauce for tamari or coconut aminos to make the dish gluten-free.
• Use agave or maple syrup instead of brown sugar.

Storage Tips:

• Store leftover bulgogi kimbap in an airtight container in the refrigerator for up to 2 days.
• To prevent the rolls from getting soggy, store them separately from any dipping sauce or wet ingredients.
• To reheat, wrap the rolls in damp paper towels and microwave for 30 seconds.

FAQs

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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