🇰🇷 Korean Vegetarian

Sweet Potato Kimbap

Name: Sweet Potato Kimbap
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 tbsp Yogurt; to taste Salt; 2, sliced Tomato; 2 cloves, minced Ginger; 400 g Rice; 1 tbsp Sesame Oil; 4 Flatbread or Tortillas; 1/2, shredded Lettuce; 3 Sweet Potato; 8 sheets Nori Seaweed; 100 g Pickled Radish

🇰🇷 Korean

Warm bread wrapped around savoury sweet potato, crunchy salad and a cool sauce — handheld happiness. 23 minutes of mostly hands-off cooking.

Prep 18 min Cook 5 min Serves 2 Easy

Ingredients

Yogurt4 tbsp
Saltto taste
Tomato2, sliced
Ginger2 cloves, minced
Rice400 g
Sesame Oil1 tbsp
Flatbread or Tortillas4
Lettuce1/2, shredded
Sweet Potato3
Nori Seaweed8 sheets
Pickled Radish100 g

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Season the sweet potato with the garlic, salt and half the spices, then cook in the Sesame Oil until browned and juicy.
2
Warm the flatbreads in a dry pan until soft and pliable, about 30 seconds a side.
3
Stir the yogurt with a pinch of salt and a squeeze of rice vinegar for a quick sauce.
4
Pile the sweet potato onto each bread with lettuce, tomato and the yogurt sauce.
5
Roll tightly, wrap the bottom half in paper, and eat while the filling is still warm.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Video: LAZY KOREAN RECIPES (VEGAN) / gochujang fried rice, mini kimbap, sweet potato jeon · on YouTube