Enoki Mushroom Kimbap

Name: Enoki Mushroom Kimbap
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 pieces Enoki Mushrooms; 2 pieces Kimbap Seaweed; 2 handfuls Potato Starch; to taste Sesame Seeds; 2 tablespoons Water; 1 tablespoon Minced Garlic; 1 tablespoon Low-Sugar Oyster Sauce; 1 tablespoon Allulose; 0.5 tablespoon Soy Sauce; 0.5 tablespoon Low-Sugar Chicken Sauce

Serves 2

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Enoki Mushroom Kimbap

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Serves 2

Directions

1Cut off the bottom of the enoki mushrooms and wipe with a paper towel, then cut in half.
2Cut the kimbap seaweed to the size of the enoki mushrooms, place the enoki mushrooms on top, roll and moisten the end with water to stick.
3Cut into appropriate sizes.
4Coat the enoki mushroom rolls evenly with potato starch.
5Cook in a pan with olive oil until golden brown.
6Simmer the sauce briefly, then brush over the cooked enoki mushroom kimbap.
7Sprinkle with sesame seeds to finish.

Ingredients

2 pieces Enoki Mushrooms
2 pieces Kimbap Seaweed
2 handfuls Potato Starch
to taste Sesame Seeds
2 tablespoons Water
1 tablespoon Minced Garlic
1 tablespoon Low-Sugar Oyster Sauce
1 tablespoon Allulose
0.5 tablespoon Soy Sauce
0.5 tablespoon Low-Sugar Chicken Sauce

Tips

Cutting the enoki mushrooms in half and alternating them makes it easier to cut the ends evenly after rolling.

Enoki Mushroom Kimbap

Enoki Mushroom Kimbap

Directions

Ingredients

Tips

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