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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
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine Korean
Servings 4 servings
Calories 406 kcal


  • Bamboo Mat


  • 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


  • 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.



Nutrition Facts
Korean Vegetable Kimbap Recipe
Amount Per Serving (1 servings)
Calories 406 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 80mg3%
Potassium 276mg8%
Carbohydrates 80g27%
Fiber 4g17%
Sugar 2g2%
Protein 7g14%
Vitamin A 3350IU67%
Vitamin C 8mg10%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword kimbap, korean kimbap, vegetable kimbap
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