I’m finally sharing this gimbap recipe I made last summer for visitors from a Korean TV network, BTN (Buddhist Television Network). They were traveling to film a documentary about Korean temple cuisine in America. I made some temple dishes — this gimbap and hobak mandu (zucchini dumplings), and shared my thoughts on them for their program. The gimbap recipe came from the book titled “ Temple Food of Venerable Seonjae”, which is authored by a Buddhist nun, Ven. Seonjae (선재스님), a master of Korean temple cuisine.
This version of the gimbap recipe replaces the meat in the traditional gimgap with tofu and also uses homemade braised burdock root (ueong jorim) as a filling. The tofu is shallow-fried in oil until golden brown and crispy. Frying gives the tofu a nice texture and flavor. You can buy burdock root premade for gimbap in the refrigerated section of a Korean market, but temple food is all about fresh vegetables and homemade ingredients. It’s pretty simple to make at home!
I’ve made this tofu gimbap several times since the BTN visit. Loved it every time! You won’t miss the meat. It is perfect if you are looking for a vegan gimbap recipe!
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