Korean Temple Food Week
Recipes

Rice

Temple-style Tofu Gimbab

Ingredients

· Variety of leftover dishes such as pan-fried tofu, namul (cooked edible greens salad), and jangajji (pickled vegetables) can be used for gimbab stuffing

· 2 bowls of cooked rice

· 2 sheets of dried seaweed for gimbab

· pan-fried tofu

· various namul including spinach namul

· radish jangajji

· 1/2 carrot

· grape seed oil

· 1T soy sauce

· 1T grain syrup

· 1/2T sesame oil

· sesame seed

· salt

Directions

1

Slice fried tofu in long stripes and simmer with soy sauce and grain syrup until liquid is reduced

2

Slice radish jangajji in long, thin stripes. Julienne carrot and slightly stir-fry carrot stripes with light salt seasoning

3

Season rice with sesame oil, sesame seed, and salt

4

Place a handful of rice on the surface of seaweed in a thin layer. Place stuffing including tofu, spinach namul, carrot, and radish jangazzi in the middle and roll the seaweed into a cylinder-shaped gimbab

5

Tip: Radish in dongchimi can be scooped up and pickled in soy sauce to make jangajji

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