🇰🇷 Korean Vegetarian

Bean Sprouts Kimbap

Name: Bean Sprouts 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; 300 g Bean Sprouts; 4 Flatbread or Tortillas; 1/2, shredded Lettuce; 8 sheets Nori Seaweed; 100 g Pickled Radish

🇰🇷 Korean

Everything good rolled into one: juicy bean sprouts, crisp vegetables and creamy sauce in a soft wrap. About 23 minutes from fridge to table.

Prep 18 min Cook 5 min Serves 2 Easy

Ingredients

Yogurt4 tbsp
Saltto taste
Tomato2, sliced
Ginger2 cloves, minced
Rice400 g
Sesame Oil1 tbsp
Bean Sprouts300 g
Flatbread or Tortillas4
Lettuce1/2, shredded
Nori Seaweed8 sheets
Pickled Radish100 g

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Season the bean sprouts 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 bean sprouts 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

For deeper flavour, toast the gochugaru in the oil before adding anything wet.

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Video: Kongnamul Muchim, Korean Soybean Sprouts Side Dish · on YouTube