![Pickled Vegetable Kimbap Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/ysfn9c6wq3w6g42CsKv7mwBnZp4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/pickled-vegetable-kimbap-eunjo-park-FT-RECIPE0720-51a1ae98e1084cdeba95355557847be8.jpg)
Ingredients
PICKLED JALAPEÑOS AND DAIKON
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6 fresh medium jalapeños (unseeded), stemmed and cut crosswise into 1/8-inch-thick slices
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3 tablespoons granulated sugar, divided
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2 teaspoons kosher salt, divided
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1 medium daikon (about 10 ounces), cut into 2 1/2-x 1/2-inch matchsticks
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1 cup distilled white vinegar
KIMBAP RICE
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1 cup uncooked sushi rice (such as Tamanishiki) (about 6 3/8 ounces)
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1 tablespoon sesame oil
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2 teaspoons rice vinegar
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1 teaspoon kosher salt
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1 teaspoon kosher salt
CHARRED PEA SHOOTS
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3 cups pea shoots (about 4 ounces)
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1 tablespoon extra-virgin olive oil
ADDITIONAL INGREDIENTS
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6 (8- x 7 1/2-inch) nori sheets
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1 small avocado (about 6 ounces), halved and cut lengthwise into 12 slices (about 1/2 inch wide)
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8 scallions, trimmed and cut lengthwise into quarters
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Extra-virgin olive oil, for drizzling
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Flaky sea salt, to taste
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Lemon or lime wedges, soy sauce, and habanero chile sauce, for serving
Directions
Make the pickled jalapeños and daikon
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Toss together jalapeños, 1 1/2 tablespoons sugar, and 1 teaspoon kosher salt in a medium-size nonreactive bowl. Toss together daikon, remaining 1 1/2 tablespoons sugar, and remaining 1 teaspoon kosher salt in a separate medium-size nonreactive bowl. Cover bowls; let stand at room temperature 30 minutes. Add 1/2 cup white vinegar to each bowl. Cover and chill until ready to use, up to 1 week.
Make the kimbap rice
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Rinse rice in a strainer until water runs clear; shake rice dry in strainer. Cook rice according to package directions. Transfer rice to a large bowl. Whisk together sesame oil, rice vinegar, and kosher salt in a small bowl; drizzle over rice, and stir to incorporate using a rice paddle or wooden spoon. Loosely place a sheet of plastic wrap directly on rice in bowl; set aside.
Make the charred pea shoots
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Heat a large cast-iron skillet over medium-high. Add pea shoots, oil, and salt; cook, tossing occasionally, until pea shoots are mostly wilted and lightly charred, 1 to 2 minutes. Transfer pea shoots to a medium bowl; let cool 10 minutes.
Assemble the kimbap
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Wrap a bamboo sushi mat with plastic wrap; arrange mat on work surface with slats running horizontally. Place 1 nori sheet, with short end facing you, on mat. Evenly spread about 3/4 cup rice on nori, leaving 1 1/2 inches exposed along top short end. (To prevent rice from sticking to your fingers, dip hands in water or daikon pickling liquid as you work.) Cut a second nori sheet in half crosswise; place 1 cut half on the bottom half of rice.
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Arrange 3 pickled daikon sticks, 3 avocado slices, 8 scallion pieces, about 8 pickled jalapeño slices, and 1/4 cup pea shoots horizontally along bottom short side of nori, arranging ingredients to stick out past nori sides by about 1 inch. Tightly roll up using sushi mat. Trim excess nori across the top. Slice roll evenly into 10 pieces.
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Repeat steps 4 and 5 three times using remaining ingredients. (Reserve remaining pickled jalapeños, daikon, and kimbap rice for another use.) Arrange roll pieces on a serving plate; drizzle with olive oil, and sprinkle with flaky sea salt. Serve with lemon wedges, soy sauce, and habanero sauce.
Make Ahead
Daikon and jalapeños can be pickled up to 1 week ahead and stored in an airtight container in refrigerator.
Suggested Pairing
Refreshing Korean lager.