Vegetarian Beef Kimbap
Discover a delightful twist on a traditional Korean favorite with this Vegetarian Beef Kimbap recipe! Packed with vibrant colors and bold flavors, this plant-based version features savory vegetarian beef slices, crisp cucumber, blanched spinach, tender carrot, and the tangy crunch of pickled radish, all rolled together in perfectly seasoned sushi rice and a sheet of nori. A hint of garlic, soy sauce, and sesame oil infuses the "beef" with umami goodness, while thinly sliced omelette adds a satisfying layer of texture. Ideal for a quick lunch, picnic, or snack, these bite-sized rolls are delicious, nutritious, and visually stunning. Whether you’re a kimbap enthusiast or new to Korean cuisine, this vegetarian take on beef kimbap is sure to become a favorite.
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Recipe Information
Ingredients
- 2 cups Short grain white rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1 large Carrot
- 1 bunch Spinach
- 8 ounces Vegetarian beef slices
- 2 tablespoons Soy sauce
- 2 cloves Garlic
- 4 tablespoons Sesame oil
- 3 large Eggs
- 6 pieces Nori sheets
- 0.5 cup Pickled radish (danmuji)
- 1 medium Cucumber
- 2 tablespoons Sesame seeds
Instructions
Rinse the rice under cold water until the water runs clear. Add the rice and 2.5 cups of water to a rice cooker and cook according to the manufacturer's instructions.
Once cooked, transfer the rice to a large bowl and stir in rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
Peel and julienne the carrot. Blanch spinach in boiling water for 30 seconds, then immediately transfer to an ice bath and drain. Squeeze out excess water.
Slice the vegetarian beef into thin strips. Mince the garlic.
In a skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and sauté for 1 minute, then add vegetarian beef slices, stirring occasionally, for about 5 minutes. Add soy sauce and cook for another 2 minutes, until well-coated. Remove from heat and set aside.
In a clean skillet, heat another tablespoon of sesame oil over medium heat. Add the julienned carrot and sauté for 3-4 minutes until tender. Remove and set aside.
Beat the eggs with a pinch of salt. In the same skillet, pour in the eggs and cook to make a thin omelette. Once cooked, slice the omelette into long strips.
Cut the cucumber into long, thin strips. Slice the pickled radish lengthwise into similar-sized strips.
To assemble the kimbap, place one nori sheet on a bamboo mat, shiny side down, with the longer side facing you.
Spread about 3/4 cup of rice evenly over the nori, leaving about a 2-inch gap on the far side of the sheet.
Arrange a small portion of each filling ingredient (spinach, carrot, vegetarian beef, egg, cucumber, and pickled radish) in a line along the bottom third of the nori sheet.
Using the bamboo mat, carefully roll the nori and rice over the filling, pressing firmly but gently to keep the roll tight. Continue rolling until you reach the end of the nori sheet.
Gently squeeze the roll inside the bamboo mat to firm up the shape. Remove the bamboo mat and brush the roll lightly with sesame oil.
Sprinkle sesame seeds across the surface of the kimbap roll.
Repeat the process with the remaining ingredients.
Using a sharp knife, cut the kimbap into bite-sized pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
Serve immediately or store in an airtight container for up to a day to maintain freshness.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 28.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4890 mg | 213% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.6 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 589 mg | 45% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3503 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
