Vegetarian Kimbab
Discover the colorful charm of Vegetarian Kimbab, a wholesome Korean-inspired dish that’s as delightful to eat as it is to admire! This vibrant sushi-style roll features perfectly seasoned short-grain rice, fresh spinach sautéed with garlic and soy sauce, crisp julienned carrots, and tangy sweet pickled radish, all neatly wrapped in savory nori sheets. The recipe balances bold flavors with nourishing ingredients, making it ideal for a healthy lunch, picnic, or on-the-go snack. Sesame oil and sesame seeds add a nutty touch, while the rolling technique transforms these simple components into elegant bite-sized pieces. With a prep time of just 40 minutes, Vegetarian Kimbab is a must-try for those seeking vegan-friendly Korean cuisine with irresistible taste and aesthetic appeal.
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 1 large carrot, julienned
- 150 grams spinach leaves
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 100 grams sweet pickled radish (danmuji), cut into strips
- 1 medium cucumber, cut into strips
- 6 sheets nori (seaweed) sheets
- 1 tablespoon sesame seeds
Instructions
Rinse the rice in cold water until the water runs clear. In a rice cooker or pot, add 2 cups of rinsed rice and 2.5 cups of water. Cook until the rice is tender. Once cooked, let the rice cool slightly, then mix in 2 tablespoons of sesame oil and 1 teaspoon of salt.
While the rice is cooking, prepare the filling ingredients. Heat a skillet over medium heat, and add a teaspoon of sesame oil. Add the julienned carrots and stir-fry for 2-3 minutes until they are slightly softened. Remove from the pan and set aside.
In the same skillet, add the spinach leaves and 1 tablespoon of water. Cook until the spinach is wilted, then add 1 tablespoon of soy sauce and minced garlic. Sauté for another minute and remove from heat.
Lay a nori sheet shiny side down on a bamboo mat or a clean surface. Spread a thin layer of rice over the nori, leaving about 1 inch (2.5 cm) at the top edge uncovered.
In the center of the rice-covered nori, place a small strip each of the cooked carrots, sautéed spinach, sweet pickled radish, and cucumber.
Using the bamboo mat, roll the kimbab tightly away from you, applying gentle pressure to ensure a neat roll.
Once you reach the end, apply a little water along the uncovered edge of the nori to seal the roll.
Repeat the process with the remaining ingredients.
To serve, slice each roll into 1/2-inch thick pieces. Sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 13.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 14.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1886 mg | 40% | |
*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.
