Vegan Gimbap: with Bulgogi Mushrooms and Kimchi

 Gimbap (or kimbap) is a Korean dish of sesame-seasoned rice and cooked veggies and fish/meat wrapped in dried seaweed (gim). This vegan version uses bulgogi-style mushrooms, sesame sauteed spinach and carrots, kimchi, pickled cucumbers, and sesame seeds to create a super delicious dish! Serve alongside pickled radish and more kimchi! 

 Serves: 6 (as a side/starter)

Ingredients:

Rice:

• 1 cup short grain rice
• 3 cups water
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1/4 tsp salt 
• 4 sheets dried seaweed or nori wraps 

Fillings: 

• Cucumber:
• 1/2 cucumber, cut into sticks
• 1 tbsp soy sauce
• 1 tbsp vinegar (rice or white wine vinegar)
• 1 tsp sugar or maple syrup
• chili flakes to taste
• 1 tsp sesame seeds
• Bulgogi mushrooms:
• drizzle olive oil 
• 120g shiitake or oyster mushrooms, shredded 
• 2 cloves garlic, minced
• 1 tsp sugar or maple syrup
• 2 tbsp soy sauce
• 1 tsp ginger paste (or fresh ginger, grated)
• 1 tsp chili paste (optional, for spice) 
• salt and pepper  
• 2 spring onions, finely chopped
• Spinach:
• 500g spinach, washed
• 1 tsp sesame oil
• 1 clove garlic, minced
• pinch salt
• Carrot:
• 1 large carrot, finely grated
• large pinch of salt
• 1 tsp sesame oil 
• Kimchi (store bought or homemade is fine) 
• Sesame seeds

Method:

Make the rice:

1. Wash 1 cup (200g) short-grain rice in cold water for several minutes, and then transfer to a bowl of water to soak for 20 minutes or so. 
2. To cook the rice, place in a pan with 1.5 cups (375ml) water. Bring to a boil, then cover, reduce the heat to a low simmer, and allow the rice to cook for 15-20 minutes or so (until all of the water has been absorbed). Remove to heat and keep covered for about 10 minutes.
3. Stir in the seasoning ingredients: the toasted sesame oil, sesame seeds, and salt. Taste and adjust seasoning. 
4. Allow to cool whilst you make the fillings.

Cucumber:

1.  In a medium bowl, toss the cucumber sticks with the rest of the cucumber ingredients. Set aside in the fridge until ready to use. 

Bulgogi Mushrooms:

1. Heat the oil in a large frying pan. 
2. Add the mushrooms and fry for about 8 minutes. 
3. Add the minced garlic and continue frying for 2 minutes. 
4. Add the rest of the ingredients other than the spring onion and cook for a couple more minutes. 
5. Remove from heat. Taste and adjust flavours/seasoning. Add the chopped spring onions, then transfer to a small bowl or container to cool. 

Spinach:

1. Bring a large pot of water to a boil. 
2. Add the spinach and turn off the heat. Cover the pot and leave the pot for about 30 seconds, before draining the spinach and rinsing in cold water. Squeeze out the excess water.
3. In a large frying pan, heat the sesame oil. Add the minced garlic and cook for a couple minutes, until fragrant. Add the blanched spinach with a pinch of salt and cook for a few minutes.
4. Taste and adjust seasoning, then set aside on a large plate. 

Carrot:

1. In the same frying pan, heat another tsp sesame oil and add the grated carrot and a pinch of salt. Fry for a couple of minutes before transferring to the same plate as the spinach to cool. 

Assembly:

1. Lay a piece of dried seaweed/nori onto a sushi mat or piece of parchment paper. Add 1/4 of the cooked and cooled rice, spreading evenly across the seaweed. Leave a cm of seaweed on the right end of the sushi uncovered. 
2. Add the fillings: Add a quarter of each of the fillings (the mushrooms, cucumber, spinach, carrot, chopped kimchi, and a sprinkle of sesame seeds) in a vertical line on top of the rice, about an inch or so from the left end of the seaweed.   
3. Roll the gimbap: to avoid double rolling or messy rolls, feel free to use a sushi mat. Carefully, starting at the end with the fillings, roll the gimbap and tuck in the end. Using a sharp, serrated knife, slice the gimbap into pieces; each roll should make 5-6 pieces, and you can chop off a couple cm at each end to make neater rolls. They make a great cooking snack :)
4. Repeat steps 1-3 three more times until all of the ingredients are used up. 
5. Arrange on a plate with a sprinkle of sesame seeds. Serve with plenty of kimchi, pickled radish, and soy sauce.

Enjoy! :)