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1. Squeeze the vegan kimchi firmly to remove excess liquid, then chop it finely. Heat 1 tbsp of the neutral oil in a skillet over medium-high heat and sauté the king oyster mushroom for 4 minutes until golden and the edges are browned, which gives a pork-belly-like chew.
1.5 cup Vegan kimchi, unsweetened, no fish sauce or salted shrimp, well-fermented,
1 piece King oyster mushroom, finely chopped,
1.0 tbsp Neutral oil (for cooking)
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2. Add the garlic, crumbled firm tofu, doenjang, soy sauce, gochugaru and black pepper. Cook for 3 minutes, stirring, until the mixture is dry and savory. Stir in the chopped kimchi and cook 2 more minutes, then cool for 5 minutes. Stir in half of the scallions.
1.5 cup Vegan kimchi, unsweetened, no fish sauce or salted shrimp, well-fermented,
0.5 cup Firm tofu, pressed and crumbled,
2 clove Garlic, minced,
1 tbsp Soy sauce,
1 tsp Doenjang (soybean paste, vegan),
1 tsp Gochugaru (Korean chili flakes),
0.2 tsp Black pepper,
1 piece Scallions, thinly sliced
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3. If the tofu skin sheets are dried, soak them in warm water for 5 to 10 minutes until pliable, then pat dry. Lay a sheet flat, place a log of filling near one edge, fold in the sides and roll tightly into a cylinder. Repeat with the remaining sheets and filling.
6 piece Tofu skin sheets (dried yuba / dubu-kkeopjil), fresh or rehydrated
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4. Heat the remaining neutral oil in a large nonstick skillet over medium heat. Place the rolls seam-side down and sear for 3 to 4 minutes per side, turning until all sides are deeply golden and crisp, about 10 to 12 minutes total.
2.0 tbsp Neutral oil (for cooking)
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5. Remove the rolls from the heat and brush with the toasted sesame oil. Slice each roll in half on the diagonal and sprinkle with the toasted sesame seeds and the remaining scallions. Serve hot with lettuce leaves for wrapping, like samgyeopsal.
1 tbsp Toasted sesame oil (for finishing),
1 piece Scallions, thinly sliced,
1 tsp Toasted sesame seeds (garnish),
6 piece Lettuce leaves (for wrapping, to serve)
