MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 4 Stunning Korean Kimbap PT 3
Categories: Snack, Korean
Yield: 12 Rolls

See part 1

Smear a few rice kernels at the very top of your seaweed sheet. Using
the bamboo mat and starting at the bottom, roll your sheet up and
forward (away from you), making sure to use your fingers to tuck in
any filling ingredients that try to escape. Gently squeeze the roll,
before pulling the bamboo mat loose and pulling it forward. Squeeze
and repeat, until the entire sheet is rolled. Repeat with remaining
ingredients.

Brush the rolls with a little sesame oil before slicing into 1/2"
thick pieces and serving immediately.

Spiral Kimbap:

Make your base rice by stirring together cooked rice, 1 ts of sesame
oil, 1/2 ts of salt, and 1/2 ts of cracked black pepper. Set aside.

Prepare your spinach by adding it to a large pot of boiling water.
Cook until the leaves turn bright green (about 1 minute) and remove
from heat. Drain and rinse with cold water to prevent the spinach
from getting too soggy. Squeeze out as much excess water as possible.
In a small bowl, mix together spinach, 1/2 tb sesame oil, 1/2 ts
salt, and 1/2 ts black pepper. Set aside.

Prepare your Korean omelet or Gyerranmari by adding 1/2 tb of extra
virgin olive oil to a medium non-stick pan over medium heat. Pour
your liquid egg replacer into your pan, sprinkle with a little salt
and pepper, and let it cook for about 3 minutes, until a spatula
easily loosens the "egg" from the bottom of the pan (if it doesn't
come off easily, you need to cook it longer or you don't have a real
non-stick pan). Flip the egg like a crepe and cook for another 2
minutes, until both sides are evenly cooked. Remove from heat and let
it cool. Cut into 1/2" wide strips or julienne.

Prepare your carrots by adding 1/2 tb of olive oil to a large sauté
pan over medium-high heat. When the oil begins to shimmer (about 1
minute), add your carrots to the pan. Sauté for about 2 minutes,
until the carrots begin to soften. Season with salt and pepper and
finish with 1/2 tb of sesame oil before removing from heat. Set aside.

Prepare your cabbage by adding 1/2 tb of olive oil to a large sauté
pan over medium-high heat. When the oil begins to shimmer (about 1
minute), add your cabbage to the pan. Sauté for about 2 minutes,
until the cabbage begins to soften. Season with salt and pepper and
finish with 1/2 tb of sesame oil before removing from heat. Set aside.

Prepare your vermicelli by adding 1/2 tb of olive oil to a sauté pan
over medium-high heat. When it begins to shimmer (about 1 minute),
add your cooked noodles, together with soy sauce and brown rice
syrup. Toss and sauté for about 1 minute, until all the liquid has
been absorbed by the noodles, and remove from heat. Set aside.

Prepare your tofu by slicing your cutlet into 1/2" thick pieces,
lengthwise (so that you have thinner cutlets). Place them in a small,
shallow container, and spoon beet juice over them, making sure that
their surfaces are exposed to some beet juice. Place in the
refrigerator for at least 30 minutes.

When the tofu is ready, add 1/2 tb olive oil to a small non-stick pan
over medium-high heat. When the oil shimmers (about 1 minute), add
your tofu cutlets to the pan and cook for about 2 minutes, until the
bright pink color gets a little dark and "baked" into the tofu. Flip
the tofu and cook for another 2 minutes, until both sides are evenly
cooked. Allow the tofu to cool, before julienning them. Set aside.

To assemble, slice one seaweed sheet in half. Attach that half to one
full sheet by smearing a few rice kernels onto the top of one and
pasting the two sheets together, forming one extra long seaweed
sheet. Place the extra long sheet on a flat work surface (not a
bamboo mat), and cover the entirety of the extra long sheet with
approximately 1 cup of base rice. Next, place a standard sized
seaweed sheet on top of the rice, positioned approximately 1/2" off
the bottom.

Next, add approximately 1/2" thick rows of the following in this
order: Gyerranmari, Spinach, Carrots, Cabbage, Daikon Radish, Pink
Tofu, Vermicelli, Burdock Root.

Starting at the bottom, roll your sheet up and forward (away from
you), making sure to use your fingers to tuck in any filling
ingredients that try to escape. Gently squeeze the roll as you keep
rolling forward, until the entire sheet is rolled. Repeat with
remaining ingredients.

Brush the rolls with a little sesame oil before slicing into 1/2"
thick pieces and serving immediately.

continued in part 4

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