1. Thinly slice the tempeh and shred the king oyster mushrooms into thin strips. 1. In a small bowl, mix together the Bulgogi Sauce using toasted sesame oil, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Mix the tempeh strips and king oyster mushrooms together with the sauce and marinate for 10 minutes. 1. In a large skillet, heat the vegetable oil over medium-high heat. Add the tempeh strips, and king oyster mushrooms and cook for 2-3 minutes on each side, until lightly browned. Remove from the skillet and set aside. 1. Julienne the cucumber and carrot. 1. In the same skillet, add the carrots and cook for 2-3 minutes until slightly softened. Remove from the skillet and mix together with the sesame oil and salt. 1. Blanch the spinach for 1 minute, then drain and squeeze out the water. Mix the spinach with the sesame oil and salt. 1. To assemble the kimbap, lay a sheet of sushi nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooked rice over the nori, leaving a 1-inch border at the top edge. 1. Spoon a small amount of bulgogi sauce over the rice, then arrange a layer of tempeh, oyster mushrooms, carrot, cucumber slices and spinach on top. 1. Carefully roll up the kimbap, using the bamboo mat to help you create a tight roll. Moisten the top border of the nori with a little water to seal the roll. 1. Repeat the process with the remaining ingredients, making as many kimbap rolls as you like. 1. Brush the kimbap rolls with sesame oil and sesame seeds. When all the kimbap rolls are assembled, slice them into bite-sized pieces using a sharp knife. Serve immediately, or store in the refrigerator until ready to eat. Enjoy your delicious Bulgogi Kimbap!
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###Ingredients
* 4 sheets of sushi nori seaweed
* 2 cups cooked short-grain rice
* 300g tempeh, sliced into thin strips
* 100g oyster mushrooms, sliced
* 1 cup fresh spinach leaves
* 1 cucumber, julienned
* 1 carrot, julienned
**Bulgogi Sauce**
* 3 tablespoons soy sauce
* 1 tablespoon dark soy sauce (for color)
* 1 teaspoon gochujang
* ¼ teaspoon black pepper
* 2 tablespoons brown sugar
* 2 tablespoons rice vinegar
* 2 teaspoons sesame oil
* 1 teaspoon minced ginger
* 1 teaspoon minced garlic
* 4 tablespoons room temp water
###Instructions
1. Thinly slice the tempeh and shred the king oyster mushrooms into thin strips.
1. In a small bowl, mix together the Bulgogi Sauce using toasted sesame oil, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Mix the tempeh strips and king oyster mushrooms together with the sauce and marinate for 10 minutes.
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the tempeh strips, and king oyster mushrooms and cook for 2-3 minutes on each side, until lightly browned. Remove from the skillet and set aside.
1. Julienne the cucumber and carrot.
1. In the same skillet, add the carrots and cook for 2-3 minutes until slightly softened. Remove from the skillet and mix together with the sesame oil and salt.
1. Blanch the spinach for 1 minute, then drain and squeeze out the water. Mix the spinach with the sesame oil and salt.
1. To assemble the kimbap, lay a sheet of sushi nori on a bamboo sushi mat, shiny side down. Spread a thin layer of cooked rice over the nori, leaving a 1-inch border at the top edge.
1. Spoon a small amount of bulgogi sauce over the rice, then arrange a layer of tempeh, oyster mushrooms, carrot, cucumber slices and spinach on top.
1. Carefully roll up the kimbap, using the bamboo mat to help you create a tight roll. Moisten the top border of the nori with a little water to seal the roll.
1. Repeat the process with the remaining ingredients, making as many kimbap rolls as you like.
1. Brush the kimbap rolls with sesame oil and sesame seeds. When all the kimbap rolls are assembled, slice them into bite-sized pieces using a sharp knife. Serve immediately, or store in the refrigerator until ready to eat. Enjoy your delicious Bulgogi Kimbap!
[Source](https://veggieanh.com/bulgogi-kimbap-with-tempeh-vegan/)