#kimbap

The second one is basically the same but the tofu was baked with lemon 🍋 pepper and Gochujang 고추장. Hear me out. I couldn't find pickled radish. I didn't want to use the kimchi because I didn't want the spice to overwhelm the flavor. I couldn't get American horseradish, either. I did find regular radishes. I used pickled beets. I'm not sorry. It's tasty.

So we have green, orange, creamy, pickled, and protein in every roll. I like it. It's weird, but it's healthy and full of protein.

No, the worst sin I've committed in this dish, was that I added a palm full of lentils to the sushi rice. I'm vegan, and a sliver of tofu was not cutting it for my protein needs. I needed that extra 8 grams of protein per serving. I'm sorry to all I hurt today with my deranged gimbap, but, honestly, I'm going to do it again. It worked out so well.

the first time I had kimbap 김밥 a friend of mine made it for me. He used ham, carrot, cucumber, and cream cheese. He told me it was supposed to be finger sandwich style, since I was English. Long story. We can get to that another day.

The next time I had it, it had green onion, wasabi, and an unidentified fish. It came from the corner store in a small town between Seoul and Busan.

The next time I had it was yesterday, it had soy soaked ramen noodles, and veggies.

I've never seen 2 people fill a roll the same way.

I watched Cheap Lazy Vegan, Big Ocean, and the cooking channel.

I decided to take inspiration from my old friend, but since I'm vegan, I switched the ham for tofu 두부 and the cream cheese for hummus.

I added some kimchi and green onion, traditional Asian additions

I quite liked it, so I guess that's my take on gimbap 김밥