Korrito: Korean-Style Burrito
It's a kimbap as a burrito. Think Asian burrito. It is a blend of flavours, techniques and ingredients that brings together the best fusion has to offer.
Ingredients
Vegetables
- Carrots julienned to fill 1/8 of a cup
- Purple cabbage julienned to fill 1/8 of a cup
- 3 Long strips of spongy tofu this kind of spongy tofu is called" abura-age"
- Green lettuce/spinach or any salad leaves (optional) julienned to fill 1/8 of a cup
- Yellow peppers (optional) julienned to fill 1/8 of a cup
- Handful of crispy spring roll wrappers that have been deep fried or packet aloo bhujia optional
- 0.25 cup Mung bean sprouts optional
Rice
- 0.5 cup of cooked sushi rice, white or brown rice can do too! you can also used bulgur, quinoa, barley or millet for higher-protein options
Seaweed
- 1 large yakitori seaweed sheet unsalted
Sauce
- 1 tbsp of vegan mayo
- 1 tbsp of homemade gojuchang sauce or Sriracha
Instructions
- Mix the sauce ingredients (mayo and gojuchang together) Keep aside
- Place a clean bamboo mat on a wooden chopping board or clean flat surface. Make sure the bamboo lines are horizontal and the smooth side is facing up.
- Place the seaweed sheet over a bamboo sushi mat. You need this to help you roll the Korrito. If you don't have one, you can get it here.
- 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 0.5cm thick layer of rice.
- Lightly brush the gojuchang mayo sauce over the rice. You can add more as per your taste.
- Layer the veggies horizontally in the middle of the rice square.
- Stack the strips of tofu in the center, creating a kind of pyramid.
- Sprinkle the crispy spring roll sheets or aloo bhujia over the veggies
- Pour more mayo/gochujang sauce over here as a final touch before rolling (optional, I think what I usually add on the rice is enough) You can add Sriracha here too.
- Please read carefully. If you have a lot of filling, gently roll the korrito by lifting the bamboo mat from the bottom edge closest to you, to the opposite top end of the sheet, where the rice layer ends. In one turn, hold it together, and gently press the cylinder shape to secure it. Then, continue the roll by pulling the bamboo mat away from you again, over the ¼ of the remaining seaweed sheet to lock everything in place at the end of the roll. Press firm to secure everything and then you can open up the mat to see the result. If you don't have a lot of filling, you can roll the edge halfway to cover the filling, then roll again until the whole korrito is wrapped into a swirl. Then, continue the roll by pulling the bamboo mat away from you again, over the 1/4 of the remaining seaweed sheet to lock everything in place at the end of the roll. Press firm to secure everything and then you can open up the mat to see the result.
- 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 or your sprouted mung beans! Enjoy!
Notes
How to make clean gochujang at home:
- 2 tbsps rice flour
- 0.5 cups water
- 2 tbsps soy sauce or coconut aminos
- 1 tbsp rice vinegar (make sure it has no added sugar)
- 1 tbsp agave
- 1 tbsp organic miso paste
- 100g gochu-garu (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tsp red chilli powder (2 if you want)
- Combine the rice flour and water in a small flying pan over low heat
- Once the mixture is thick take it off the heat and place it in a medium sized mixing bowl
- Stir in all the remaining ingredients
- Pour it in a glass jar to store in the fridge for up to 3 months
Nutrition
Calories: 385kcalCarbohydrates: 34gProtein: 22gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 474mgPotassium: 360mgFiber: 5gSugar: 6gVitamin A: 2924IUVitamin C: 73mgCalcium: 307mgIron: 4mg