A cross-continental blend of flavours, techniques and ingredients brings together the best fusion has to offer, an Indian spiced Korean-style burrito!
When I first had a ‘korrito’ here in Hong Kong, I fell in love with it! It was a much lighter version of the traditional burrito. I wanted to remake it, so I did…with a few desi twists.
Aloo bhujia is an Indian dry snack made with spices, herbs, boiled potato and chickpea flour. It’s used as a topping for many Indian street dishes as it adds that extra crunch and zing!
I think the whole combination is insanely yum. Who would have ever thought of blending the traditional Kimbap into a burrito, with seaweed, gojuchang sauce, and an Indian spiced snack would make a delicious dish! Well, here it is!
Don’t forget to tag me or send me your recreations if you make this. I would love to share!
- Julienne cut the following vegetables to fill ¼ of a cup:
- Yellow peppers
- Green lettuce/spinach or salad leaves
- Red cabbage
- 3 long strips of soft tofu, pan fried and crispy
- Handful of aloo bhujia
- 1 yakitori seaweed sheet (unsalted)
- 1 tbsp of kewpie mayo
- 1 tbsp of gojuchang sauce
- 1 cup of cooked white rice
- Mix the kewpie mayo and gojuchang together. Keep aside
- Place the seaweed sheet over a bamboo sushi mat.
- Layer the white rice on the ¾ of the seaweed sheet. The remaining ¼ has to be on the top edge, rather than the edge closest to you. Ensure it is a 1cm thick layer of rice.
- Lightly brush the gojuchang mayo sauce over the rice. You can add more as per your taste.
- Layer the green lettuce over the sauce.
- In the centre of the sheet, line the cabbage, peppers, and carrots horizontally.
- Stack the strips of tofu in the center, creating a pyramid.
- Sprinkle the aloo bhujia over the vegetable filled sheet.
- Pour more kewpie sauce over here as a final touch before rolling
- Gently roll the seaweed sheet by lifting the bamboo mat from the bottom edge closest to you, to the opposite top end of the sheet, in one turn. Do not twist the mat continuously to make a swirl. This process needs to be one clean round roll, to make the bottom edge of the rice meet with the top edge of the rice. Then, with the remaining ¼ of the seaweed, continue to roll, to lock the whole roll in place.
- Secure this roll by holding the cylinder in place and gently squeezing it tight.
- Check if everything is in place before removing the bamboo mat.
- Place the roll on the center of the chopping board and slice diagonally with a very sharp knife. Make sure the knife is dry too, any moisture will melt the seaweed, causing it to deflate your roll.
- Serve with the remaining sauce! Enjoy!
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