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Korean Vegetable Kimbap Recipe

Delicious Korean Vegetable Kimbap which can be made easily at home and is perfect to put in your kids lunchbox as well.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 406kcal

Equipment

  • Bamboo Mat

Ingredients

  • 4 Seaweed paper
  • 2 cups Sushi rice
  • 4 cups Water
  • 1 tbsp Toasted sesame oil
  • 1 Cucumber cut in juliened
  • 1 Carrot cut in juliened
  • 3 tbsp Spring Onion chopped finely
  • 1 Green Chillies chopped finely
  • 1 cup Spinach
  • 1 tsp Garlic
  • 1 tsp Oil
  • to taste Salt
  • to taste Black Pepper
  • Radish pickle or cucumber gherkins

Instructions

  • Wash sushi rice really well. Take it in a sauce pan, cover with water, salt and bring it to a boil. Simmer and cook till rice is cooked. Add in toasted sesame oil and mix well.
  • Fluff up the rice and set aside.
  • Now take the seaweed paper, place the shiny side in the bottom of the sushi mat.
  • Spread the cooked rice and spread evenly.
  • Spread cucumber, carrots, green chillies, spring onions, pickled cucumbers and start rolling carefully.
  • Now cut it using sharp knife. Serve.

Video

Notes

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Nutrition

Serving: 1servings | Calories: 406kcal | Carbohydrates: 80g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 276mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3350IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg
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