Mesclun Salad Kimbap
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A fresh kimbap filled with mesclun greens, burdock root, and carrot.
00:40:00 total
Serves 4
medium
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Ingredients
- burdock root - 2 strips ((300g))
- carrot - 1 (julienned)
- mesclun greens - 2 handful ((60g))
- cooked brown rice - 3 bowls (seasoned with salt and sesame oil)
- dried seaweed sheets - 4 (for rolling)
- cooking oil - desirable amount (for stir-frying)
- salt - to taste (for seasoning)
- sesame oil - small amount (for seasoning)
- sesame seeds - small amount (for garnish)
Instructions
- Prepare Vegetables: Peel and julienne the burdock root and carrot.
- Stir-fry Carrot: In a heated pan with oil, stir-fry the carrot seasoned with salt.
- Stir-fry Burdock Root: In a heated pan with oil, stir-fry the burdock until wilted. Add soy sauce and stir-fry until not wet.
- Assemble Kimbap: On a bamboo mat, place a seaweed sheet and spread the rice evenly. Add burdock root, carrot, and mesclun greens. Roll tightly.
- Slice and Serve: Cut the kimbap into bite-sized pieces and enjoy.
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