You can use most salad veggies in this roll
Makes 10 slices (1 serving)
A few salad leaves, washed and patted dry
1 small carrot, julienned
1 small courgette (zucchini), julienned
1 small bunch spinach
1/4 pear, sliced
1 radish, sliced
about 3 tablespoons kimchi, chopped
toasted sesame oil
toasted sesame seed
garlic powder (or use fresh, grated)
1 nori sheet
Mayo dipping sauce :
1 tablespoon vegan mayo
1 teaspoon kimchi juice
Quick-blanch the spinach by covering it in boiling water for 5 minutes, then drain and cool under the tap, squeeze the water out to shape into a long ‘sausage’, drizzle a few drops toasted sesame oil over plus a sprinkle of salt and garlic powder.
Toss the carrot and courgette in ½ teaspoon toasted sesame oil and 1 teaspoon of sesame seed, plus a pinch of garlic powder if you like.
Cut the remaining vegetables and fruit in long thin strips, and chop up the kimchi.
Stir the mayo and kimchi juice together to make a dipping sauce.
Roll up the kimbap and once rolled up, brush the outside with a little sesame oil and a sprinkle of salt. Brush your knife with sesame oil before cutting.
For a more consistent dish, add rice seasoned with sesame oil and salt.