Pickled Vegetable Kimbap Recipe

Cooking Directions

• STEP 1.Prepare the pickled vegetables by julienning carrots, cucumbers, and radishes.
• STEP 2.In a bowl, combine rice vinegar, sugar, and salt. Add the julienned vegetables and let them marinate for at least 30 minutes.
• STEP 3.Place a sheet of seaweed on a bamboo sushi mat and spread a thin layer of seasoned rice on top.
• STEP 4.Arrange the pickled vegetables in a line across the rice and roll the kimbap tightly using the sushi mat.
• STEP 5.Slice the rolled kimbap into bite-sized pieces and serve with a dipping sauce.
• STEP 6.Enjoy the Pickled Vegetable Kimbap as a light lunch or snack!

Cooking Tips

• You can use other pickled vegetables like pickled radish or pickled perilla leaves for added flavor.
• To make the rice stick together better, wet your hands with water or vinegar before handling the rice.
• Serve the Pickled Vegetable Kimbap with soy sauce or a spicy gochujang dipping sauce.

Storage and Serving

• Pickled Vegetable Kimbap is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
• To store, wrap the kimbap tightly in plastic wrap or place it in an airtight container.
• Before serving leftover kimbap, let it come to room temperature or gently reheat it in the microwave.