Recipe 4 - Crunchy Kimbab

Crunch through a crispy seaweed skin on these bite-sized Korean rice rolls into a second layer of crunch - deliciously caramelised walnuts that has a form of vitamin E proven to provide significant protection from heart problems!

Total Cook Time: 1-2 Hours | Makes 5 servings

1 carrot, julienned
200g of Phuay Leng (chinese spinach)
1 Japanese cucumber, sliced
1/2 teaspoon of salt
10 Shiitake mushrooms, diced
1 firm tofu (tau kwa) sliced into strips
1 teaspoon all-purpose flour
1 tablespoons oil
3 cups short grain rice, cooked
Nori sheets

Mushroom marinade—
1 tablespoon light soy sauce
1/2 teaspoon sesame oil
1 teaspoon minced garlic
1/2 tablespoon maple syrup

Caramalised walnuts—
1 cup walnuts, chopped
1/2 cup water
2 tablespoon soy sauce
2 teaspoons sugar

In a non-stick pan, gently sauté carrots and Phuay Leng (Chinese spinach), separately, until softened

In a separate dish, lightly sprinkle the cucumber with salt, and toss to coat evenly. Set aside.

Sauté the mushrooms with the marinade until cooked and semi-dry.

Slice the tau kwa into strips, pat dry, and coat with a light sprinkling of flour.

Heat the oil in a pan and fry the tau kwa until browned, and slightly crispy.

Make the caramelised walnuts by sautéing the nuts in water, soy sauce and sugar, until fully coated and sticky.

Rinse and pat the cucumbers dry with some paper towels.

Assemble! The shiny side of the Nori sheet goes on the outside.


Click the link below to download the printed recipe.

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