Korean Sushi Cups by Ellie Bullen

Cooking Time 15 minutes | Serves 2

Including 25 minutes marinating time.

During my travels in South Korea, my sister and I attended a fantastic Korean cooking class. One of the dishes we made was Korean sushi, or gimbap. The difference between gimbap and Japanese sushi is the addition of pickled veg, kimchi and sesame seeds. It’s then served with a spicy dipping sauce.

 

Ingredients

  • 80g tempeh, sliced into thin strips
  • 2 tablespoons Fiery Korean Sauce
  • 1 tablespoon sesame oil
  • 550g (3 cups) cooked brown rice
  • 3 nori sheets
  • 6 pickled daikon batons or any pickled veg
  • 3 tablespoons Spicy Korean Kimchi
  • 1⁄2 avocado, finely sliced
  • 2 teaspoons sesame seeds
  • Sorrel leaves, to serve (optional)

 

Method

Place the tempeh and fiery Korean sauce in a small bowl, mix well and set aside for 20–30 minutes to marinate.

Stir half the sesame oil through the cooked rice and set aside. Heat a frying pan over medium heat, add the tempeh and fry for 1 minute on each side or until golden. Set aside.

Lay a nori sheet on a bamboo sushi mat and spread with a thin layer of rice, leaving a 2.5cm border. Place a few strips of tempeh along the centre of the rice and top with two pieces of pickled veg, 1 tablespoon of the kimchi and a few slices of avocado. Dab a little water along the top edge of the nori sheet and roll up as you would a sushi roll, using the bamboo mat to assist you. Repeat with the remaining nori sheets and filling.

Brush the rolls with the remaining sesame oil, sprinkle over the sesame seeds and refrigerate for 20 minutes.

Once chilled, use a sharp knife to cut each roll into four to six even pieces. Serve with the fiery dipping sauce and a few sorrel leaves scattered over the top, if desired.

TIP: If you don’t like the Fiery Korean Sauce too spicy, just use soy sauce for dipping.

‘The Global Vegan by Ellie Bullen, Published by Plum, RRP $34.99, Photography by Ellie Bullen’   

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