Fab Recipe: OZO Foods Vegetarian Kimbap // Plant-Based Protein // Photo: @fabsoopark
Oh, what a year! It’s safe to say 2020 more than an interesting and challenging year but despite all the bad, we made it! I’m ready to roll into the new year with a positive state of mind and to continue to work on myself and my health.
I’ve been trying to incorporate more plant-based meals into my diet and OZO has some great meat alternative items. From burger patties to ground to breakfast sausages, it’s easy to incorporate into any recipe. PROMO CODE for 20% off at the end of the post.
I put my own twist on my favorite childhood dish Kimbap, which means seaweed rice in Korean. Here’s my tasty Vegetarian Kimbap (makes 4 rolls). Let’s roll!
Fab Recipe: OZO Foods Vegetarian Kimbap // Plant-Based Protein // Photo: @fabsoopark
- 2 cups short grain white rice, cooked
- 1 package OZO Ground
- 1 tablespoon teriyaki sauce
- 4 dried seaweed sheets
- 2 eggs, beaten
- 1 cup spinach, boiled
- ½ carrot, peeled and julienned
- 1 cup purple cabbage, shredded
- 4 long strips cucumber, cut
- 4 long strips yellow pickled radish, cut
- 4 tablespoons sesame oil
- Salt to taste
- Sesame seeds to taste
- Bamboo Seaweed Mat
- Rinse and cook the rice. I used a rice cooker. Once the rice is done, put in a medium bowl, add two tablespoons of sesame oil, pinch of salt, and sesame seeds. Mix well. Set aside.
- Add a little sesame oil to a large skillet over low heat. Add the OZO Ground and cook about 3 minutes, while breaking into desired pieces. Add in teriyaki sauce and mix. Set aside.
- Add a little sesame oil to a medium skillet over medium heat. Add the beaten egg and cook to an even, thin layer on both sides. Cut into long strips (~1/2 inch wide and ~8 inch long).
- Cut the cucumber into 8 inch strips. Set aside.
- Cut the yellow pickled radish into 8 inch strips. Set aside.
- Rinse and boil the spinach rapidly (30 seconds to a 1 min). Remove from pot and gently squeeze out the access water. Put in a medium bowl, add a tablespoon of sesame oil and a pinch of salt. Mix well. Set aside.
- Wash, peel, and cut the carrots into matchsticks. Set aside.
- Wash and cut the purple cabbage into shreds. Set aside.
- Place one dried seaweed sheet (shiny side down) on top of the bamboo mat.
- Spread the rice thinly and evenly, covering about ⅔ of the seaweed.
- Add a layer of OZO ground in the middle of the rice. Then add a strip of egg, cucumber, yellow pickled radish to the top of the ground.
- Layer with spinach, carrots, and purple cabbage. Don’t fill too much or it will be hard to roll.
- The hardest part will be the roll but practice makes perfect. Use both hands to roll the mat over part of the fillings. Press in tight.
- Let go of the top of the bamboo mat and reposition the kimbap to the bottom. Repeat 4 times until it shapes into a complete roll.
- Brush sesame oil on top and set aside.
- Use a sharp knife and apply even pressure to cut into bite size. Wet the knife in-between cuts for smoother edges.
With OZO products, it’s easy to get creative with your favorite meals. #TasteTheGoodInLife and create your own delicious recipes. Receive 20% off with code 𝐅𝐀𝐁𝐅𝐎𝐎𝐃𝟐𝟎𝟐𝟎 on ozofoods.com.
Live the Fab Food Life,
Soo
Note: This post was sponsored by OZO. However, the views and opinions expressed herein are those of the writer.
