Kimbap Recipe Vegetarian

Vegan Kimbap Recipes

These 5 vegan kimbap recipes are inspired by my childhood! I will show you how to make Korean-style vegan kimbap in 5 different ways!

Prep: 5min

Total: 10min

Yield: 2

Servings:

Nutrition Facts :

Ingredients:

  • 1 Vegan Kimchi Kimbap
  • 1 Vegan Kimbap
  • 1 Scrambled Tofu Kimbap
  • 1 Spicy Tofu Kimbap
  • 1 Veggie Kimbap

Instruction:

  1. Use 1 cup of cooked short grain or sushi rice per one roll of kimbap
  2. Use around 1 tsp of toasted seasame oil per 1 cup of cooked rice
  3. Add generous pinch of salt into rice
  4. If you’re planning to make more than one roll, prep the rice first by adding it into a mixing bowl and mixing with toasted sesame oil. This will save you from having to prepare your rice every time you start making the next recipe.
  5. Choose vegan kimbap recipe to make.

Korean Vegetarian Kimbap

This Korean Vegetarian Kimbap is a Korean sushi roll with tofu and a variety of seasoned vegetables. Try this recipe now! Brought to you by Asian Inspirations.

Prep: 10sec

Total: 40sec

Yield: 4-5

Servings:

Nutrition Facts :

Ingredients:

  • 4-5 cups cooked short-medium grain rice
  • 10 sheets nori sheets (gim)
  • 300–500g firm tofu (sliced)
  • 10 strips seasoned edible burdock root
  • 1 medium carrots (julienned)
  • 1 cucumber (julienned)
  • ¼ cloves garlic (minced)
  • ½ tbsp sesame oil
  • 1 packet pickled radish (sliced into long thin strips)
  • 2 tbsp sesame oil
  • Salt
  • Oil
  • Sesame seeds (for garnish)

To Cook
Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside tofu and radish.
Pour ½-1 tbsp oil to a heated pan and pour in eggs to make a thin omelette over medium heat. The omelette should be pale in colour. Cut into thin strips when cooled and set aside.
Pour ½ -1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
Mix cucumber with ½ tbsp sesame oil, minced garlic and 2 pinches of salt in a bowl and set aside.
Place sushi mat on a board with a nori sheet on top. Spread ⅓-½ cup of rice over the nori sheet, covering about 2/3 of the sheet. Place each of the ingredients on top of the rice, lining them up horizontally and close together. Roll the nori sheet using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the kimbap is not too loose.
Repeat for the remaining ingredients until you have a desired number of kimbap rolls. Cut kimbap into bite sized pieces, usually 8-10. Garnish with sesame seeds.

Kimbap (Korean Seaweed Rice Rolls)

Kimbap is Korean seaweed rice roll and this is actually one of my favorite things to eat! My recipe is 100% vegan and it's really fun to make right in your kitchen.Yield: 4 rolls (8 slices each, 32 slices total)

Prep: 30min

Total: 90min

Yield: 4

Servings:

Nutrition Facts :

Ingredients:

  • 7 oz extra firm tofu (1/2 block) ( cut into 1/3-inch (1.5 cm) width thin strips)
  • 1/4 tsp salt
  • 1 1/2 cups uncooked short grain white rice (starchy kind)
  • 14 oz water ((heaping 1 1/2 cups))
  • 3/4 – 1 tsp salt
  • 1 tsp toasted sesame oil
  • 3.5 oz carrot (julienned)
  • 8 oz daikon radish (peeled and julienned)
  • 3/4 tsp salt
  • 3/4 tsp sugar
  • 10 oz baby spinach
  • 1/2 -1 tbsp water
  • 1/2 tsp toasted sesame oil
  • 1/2 tsp toasted sesame seeds
  • A few dashes soy sauce
  • 1 tbsp gochujang
  • 1 tsp water
  • 4 sushi nori sheets

Instruction:

  1. Preheat the oven at 400 °F (200 °C.) On a parchment paper lined baking sheet, place the tofu strips in a single layer then season with salt. Bake in the oven for 25-30 minutes. Flip them and bake for another 10-15 minutes. Take them out of the oven and set aside.
  2. While baking tofu, start preparing rice. Prepare rice. Place rice in a large bowl. Pour water to cover the rice. Wash it with your hand moving in circular motion then quickly discard the water. Repeat the process for 5 to 6 times until water becomes clear. Drain well. Alternative way: Place rice in a fine mesh colander. Rinse under running water. Use a hand moving in circular motion to rinse thoroughly until water becomes clear. Drain well.
  3. Transfer the rice to preferably a cast iron pot with a heavy lid or something similar. Pour water and make the rice leveled. cover with the lid. Cook over slightly higher than medium heat. In about 10-15 minutes, it starts almost boiling (you will see the bubbles.) At this point, open the lid and use a rice paddle to give a quick stir from the bottom. Make the rice leveled again then cover with the lid. Reduce the heat to low and continue to simmer for 10 minutes. After the 10 minutes, turn off the heat. Keep the lid on and let it stand for 10 minutes.
  4. Transfer the rice to a large prep bowl. Season with salt and toasted sesame oil. Fluff in folding/cutting motion. Cover with a towel, plate or plastic wrap (crack open for the moisture to escape a little) to keep it warm and set aside.
  5. While the rice is cooking, start preparing all the fillings. To prepare the daikon & carrot filling, combine them in a prep bowl. Season with salt and sugar. Let it stand for 15-20 minutes. Squeeze the water out and transfer to another bowl. set aside.
  6. Next, prepare the spinach filling. Heat up a frying pan at medium high heat. Add baby spinach and water. Cook until wilted down in volume. Transfer to a plate and let it cool down for 10-15 minutes. Once they are cool enough to handle, squeeze water. Then transfer to another bowl. Separate the leaves and season with toasted sesame oil, toasted sesame seeds and a few dashes of soy sauce. Mix well and set aside.
  7. In a small bowl, add gochujang and water. Mix well and set aside.
  8. Have all the ingredients ready in one place and start assembling. Place a nori sheet on a sushi rolling mat. Use a quarter of each ingredient to make one roll. Take the rice and spread onto the nori sheet. Make sure to leave 1/4-inch (0.5 cm) at the bottom and 3/4-inch (2 cm) at the top empty.
  9. Next, spread out the daikon & carrot 1/2-inch (1 cm) above the bottom end of the rice, spread out the spinach above them, spread out the gochujang mixture between the daikon & carrot mixture and the spinach, then place the strips of tofu (trim to match the length if needed.) Start rolling from the bottom part.
  10. Roll it once 1/3 of the way and press it firmly, then roll again another 1/3 way and press it firmly, the last roll is to seal the end. Slice the roll into 8 pieces.
  11. Serve immediately at room temperature.

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