Sprout salad gimbap blends earthy brown rice with seasoned burdock, tender carrots, and fresh sprouts, all wrapped in seaweed. Light yet flavorful, this wholesome roll is enhanced with sesame oil and soy-based seasoning, offering a delicious balance of textures and natural Korean ingredients—perfect for a nutritious meal or snack.
Try this recipe from W Table.
Main Ingredients:
- 300g burdock root
- 1 carrot
- 60g sprout vegetables
- 3 bowls of brown rice
- 4 sheets of seaweed for kimbap
- Cooking oil, salt, sesame oil, sesame seeds
Burdock Seasoning:
- 3 tablespoons soy sauce
- 2 tablespoons cooking wine
- 2 tablespoons sugar
- 2 tablespoons oligosaccharide
- 1/2 cup water
- Rice Seasoning:
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
Instructions:
Peel and julienne the burdock and carrot. Soak the burdock in vinegar water for about an hour to reduce bitterness.
Saute the carrots with a little oil and salt until tender.
Saute the burdock in a pan with oil until softened, then add the burdock seasoning. Cook until the liquid is absorbed, and finish with sesame oil and sesame seeds.
Mix the rice with the rice seasoning.
Spread the seasoned rice evenly on a seaweed sheet, then layer with burdock, carrots, and sprout vegetables. Roll it up tightly.
Slice into bite-sized pieces and enjoy!
[Source: W Table]
