Some of you wanted the recipe before Valentines so here it is! #Vegan ‘bulgogi, but not really" korean sushi aka kimbap aka gimbap aka yak-gochujang kimbap aka THE BOMB KOREAN SUSHI PLATTER FOR TWO 💘😉💘 I’ll stick the recipe right here, but will be on the blog when I am homeboundss 😊 Enjoy! ➡FYI:THIS MAKES HEAPS OF SUSHI, GET READY FOR LEFTOVERS👊
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➡’ Bulgogi, not really’ Kimbap ⬅
💌Ingred for 'bulgogi’ :
1/3 cup gochujang(korean red peper paste)
1 tsp soy sauce(or tamari or liquid aminos) 6 FRESH shiitake mushrooms, sliced
1 eggplant, chopped, minced
2 tsp sesame oil
2 ½ TBSP beefree honey (or coconut sugar or fave sweetener)
3 cloves garlic, minced (u dont have to put this much *stanky breath*)
💌Recipe for 'bulgogi’ :
In a pan(i used a wok), heat up sesame oil at a medium high heat and toss in garlic until fragrant. Then, toss in shiitake mushrooms and eggplant for 2-3 minutes. Meanwhile, mix soy sauce, gochujang and sweetener together in a small bowl. Add A LITTLE BIT of the mixture to the pan at a time, depending how strong (or salty) you want the flavor. (NOTE: I didnt use the whole mixture) Let the flavor sink in and set aside.
💌🍣💌:Ingred for #Kimbap:
1 julienned carrot
½ julienned pickled daikon radish(asian supermarket)
4 cups spinach, blanched & seasoned w sesame & salt(if desired)
1 julienned cucumber
some 'bulgogi’
kimchi
rice, steamed with sugar & rice vinegar
seaweed
julienned green onion(topping)
sesame seeds(topping)
💌🍣💌Recipe for kimbap:
On a bamboo sushi mat(or towel), place seaweed shiny side down. With wet fingers(easier rice application 😊), spread rice over seaweed. Place desired ingredients on the bottom half of the rice spread and roll up from bottom. Slice, using a sharp knife for easier slicing, and top with 'bulgogi’, sesame seeds, and green onion.
Lmk if you have questions!!! 💌💌💌💌💘
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