MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 4 Stunning Korean Kimbap
 Categories: Snack, Korean
      Yield: 12 Rolls
 
  2 1/2 c  Cooked short grain white
           - rice
  1 1/2 tb Sesame oil;
           - plus more for garnish
      1 lb Adult spinach
      2 ts Sea salt
      2 ts Black pepper
      1 tb Extra virgin olive oil
    1/2 c  Liquid egg replacer (1 egg)
  1 1/2 c  Carrot; julienned
      4    Roasted seaweed sheets
      7 oz Baked tofu cutlet;
           - cut into batons
      4    Yellow or white pickled
           - daikon radish spears
      8    Pickled burdock root spears
      2 c  Cooked short grain white
           - rice
  1 1/2 tb Sesame oil;
           - plus more for garnish
      2 ts Sea salt
      2 ts Black pepper
      1 lb Adult spinach
  1 1/2 tb Extra virgin olive oil
    1/2 c  Liquid egg replacer (1 egg)
  1 1/2 c  Carrot; julienned
      2 oz Cooked sweet potato
           - vermicelli
    1/2 tb Brown rice syrup
    1/2 tb Soy sauce
      3 oz Plantspired Korean BBQ Steak
      2    Roasted seaweed sheets;
           - up to 4
    1/4 c  Julienned pickled daikon
           - radish or 2 spears
      2 c  Cooked short grain white
           - rice
  1 1/2 tb Sesame oil;
           - plus more for garnish
      2 ts Sea salt
      2 ts Black pepper
    1/2 lb Adult spinach
    1/2 c  Liquid egg replacer (1 egg)
      1 c  Carrot; julienned
    1/2 c  Purple cabbage; julienned
      2 oz Cooked sweet potato
           - vermicelli
    1/2 tb Soy sauce
    1/2 tb Brown rice syrup
      4    Pickled burdock root spears
      3 oz Baked tofu cutlet
    1/4 c  Beet juice
      5    Roasted seaweed sheets
      7 oz Baked tofu cutlet
    1/2 c  Beet juice
  1 1/2 tb Extra virgin olive oil
      1 c  Liquid egg replacer
      1 ts Sea salt
      1 ts Black pepper
      2 c  Cooked short grain white
           - rice
      1 tb Sesame oil;
           - plus more for garnish
      3    Perilla leaves; chopped
      1    JUST Egg Folded; chopped
           - into small pieces
 
  Preparation time: 90 minutes
  Cooking time: 30 minutes
  
  4 recipes for beautiful and tasty Korean kimbap!
  
  Traditional 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.
  
  continued in part 2
 
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