Vegetarian Kimbap Recipe (Gimbap)
Kimbap (Korean sushi roll) also known as gimbap. This vegetarian kimbap is called Yachae Kimbap (야채 김밥) in Korea and this is the most basic kimbap variety available. Learn how to make perfect looking kimbap with step by step pictures.
Equipment
Bamboo Mat
Cooking pot for rice
Skillet
Plastic Wrap
Ingredients
- 6 sheets Nori (Sushi Wrapper | Seaweed)
- 6 pieces Korean Radish Pickle
- 2 tablespoon Toasted Sesame Oil for brushing over kimbap
For Rice
- 2 cups Short grain rice
- 2 cups Water
- 1 teaspoon Salt
- 1 tablespoon Toasted sesame oil
For Cucumber
- 1 teaspoon Toasted Sesame Oil
- 1 medium Cucumber peeled, deseeded & & julienned
- ¼ teaspoon Salt
For Carrots
- 1 teaspoon Toasted Sesame Oil
- 1 large Carrot peeled & julienned
- ¼ teaspoon Salt
Cooking Spinach
- 2 cups Spinach (I used palak)
- 1 clove Garlic peeled & chopped finely
- 1 tablespoon Toasted Sesame Oil
- ¼ teaspoon Salt
For Tofu
- 200 grams Firm Tofu Cut into long strips
- 1 tablespoon Toasted Sesame Oil
- 2 teaspoon Togarashi optional
- Salt
Instructions
- Wash and soak rice for 30 minutes. Take it in a pot, add water and place on heat. Bring this to a full boil. Once it starts to boil, reduce the flame and cook on very low heat for 10 to 15 minutes until all water evaporates and rice is cooked. Now gently mix the rice using a spatula and allow it to cool. Once the rice is slightly cool, add salt and toasted sesame oil and mix well. Set aside warm.
- Now lets cook spinach. Bring water to a full boil. Add in washed spinach into the hot water. Let it cook for 30 to 45 seconds. Strain the spinach, rinse under cold water. Squeeze and extract all the excess moisture. Now add in garlic and toasted sesame oil on the spinach and toss well. Set aside.
- Now cook the vegetables one by one. Heat oil add carrots, season with salt. Cook for couple of minutes. Remove and set aside. In the same pan, heat oil and add cucumber. Season with salt and mix well. Remove and set aside.
- Marinate tofu with togarashi seasoning and salt. You can season the tofu with any of your favourite seasoning or just salt and pepper. Now in the same pan. Heat oil and add in the tofu. Cook on high heat for couple of minutes until lightly golden. Remove and set aside.
- Toast nori sheets on a dry pan slightly on both sides. Remove and set aside.
- Now let’s assemble the kimbap. Cover sushi mat with plastic wrap and set aside. Take a bowl of water, also some toasted sesame oil in separate bowl.
- Now place a sheet of nori on the bamboo mat. Place shiny side of the nori facing down. Wet your fingers with some water which makes it easy to spread rice. Take rice and spread a thin, even layer of rice over two thirds of the sheet, leaving a small empty space at the top to seal the roll.
- Arrange your fillings carrots, cucumber, pickled radish, spinach, eggs or tofu neatly in a line across the rice. Hold the bottom of the mat with both hands and start rolling it forward, gently pressing and tightening as you go so the fillings stay in place. Brush the end of the nori with some water which helps the nori stick. Keep rolling until the seaweed seals.
- Once done, brush a little sesame oil on the outside for shine, and slice the roll with a sharp knife.
Notes
- Make sure you wrap the bamboo mat with plastic wrap to prevent any sticking issue.
- Be generous with the filling which adds taste and texture.
- Make sure to wrap the kimbap really tight so no filling can escape.
- While cutting vegetables make sure to cut it really fine and julienne.
- Season each vegetables with salt for flavour.
Serving & Storage
Kimbap tastes best when eaten fresh, but if you need to store it, wrap the rolls tightly in plastic wrap so the rice doesn’t dry out. Keep them in an airtight container in the refrigerator for up to 24 hours. Before eating, let the rolls sit at room temperature for a few minutes so the rice softens.Nutrition
Nutrition Facts
Vegetarian Kimbap Recipe (Gimbap)
Serving Size
1 servings
Amount per Serving
Calories
580
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
8
g
Sodium
1099
mg
48
%
Potassium
399
mg
11
%
Carbohydrates
84
g
28
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
12
g
24
%
Vitamin A
4949
IU
99
%
Vitamin C
9
mg
11
%
Calcium
58
mg
6
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.