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Kelp Burger Recipes: Kimchi Kelp Burger Bowl by AKUA and Mother in Law's

Published by Eve Palmer,

AKUA Kimchi Kelp Burger Bowl
(Serves 3)
Watch full tutorial on Instagram!


  • 1/2 jar of  Mother in Law's  Vegan Napa Cabbage Kimchi
  • 3 frozen  AKUA  Kelp Burgers
  • 3 large handfuls of spinach
  • Pack of nori sheets
  • 1/2 block tofu
  • 1 cup white rice
  • 2 cloves garlic
  • 1 inch cube ginger
  • Dash of sriracha
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp peanut butter
  • 2 tbsp nutritional yeast
  • 1 tsp turmeric


  1. Dry your tofu
  2. Break up block and and set aside
  3. Mince garlic and ginger
  4. Add garlic and ginger to bowl with soy sauce, sriracha, and sesame oil
  5. Mix and add tofu pieces
  6. Meanwhile, cook your rice
  7. After 10 minutes marinating, place tofu into frying pan and cook over medium heat
  8. On a separate burner, cook you Kelp Burgers for 3-4 minutes on each side over medium/high heat
  9. After 7 minutes add turmeric and nutritional yeast to tofu mixture, let cook for 2 more minutes
  10. Set tofu aside and use pan to sauté your spinach
  11. Once that is finished, add peanut butter to a pan over low heat with a dash of soy sauce, a dash of maple syrup, and juice from 1/4 lime. Cook until creamy.
  12. Plate everything together over the bed of rice, and top with LOADS of kimchi!
  13. Enjoy! 👌

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