Vegetarian Kimbap
Elevate your lunch or snack game with this vibrant and wholesome Vegetarian Kimbap, a Korean-inspired sushi roll brimming with fresh, colorful ingredients. Made with perfectly seasoned short-grain rice, crisp vegetables like julienned carrots and cucumber, savory spinach, tangy pickled radish, and a touch of vegan kimchi, this recipe offers a delightful balance of flavors and textures in every bite. A fluffy egg omelet adds richness, while a light brushing of sesame oil gives the rolls a glossy, aromatic finish. This easy-to-follow recipe showcases the art of rolling kimbap with step-by-step guidance, making it perfect for beginners and seasoned cooks alike. Ideal for a healthy midday meal, picnic treat, or portable snack, this vegetarian twist on a classic Korean dish is as satisfying as it is visually stunning!
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Recipe Information
Ingredients
- 2 cups Short-grain white rice
- 2.5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Sesame oil
- 5 sheets Nori sheets
- 1 large Carrot
- 2 cups Spinach
- 1 medium Cucumber
- 3 large Eggs
- 2 tablespoons Soy sauce
- 5 strips Korean pickled radish (danmuji)
- 0.5 cup Vegan kimchi
- 2 tablespoons Vegetable oil
Instructions
Rinse the rice under cold water until the water runs clear. Combine rice and 2.5 cups water in a rice cooker or saucepan and cook according to the rice cooker's instructions or until water is absorbed if using a saucepan.
While the rice is cooking, prepare the vegetables: julienne the carrot, cut the cucumber into long strips by removing the seeds, and cut the pickled radish into thin strips.
Beat the eggs in a bowl, season with a pinch of salt, and cook in a non-stick skillet over medium heat to form a flat omelet. Let it cool and then slice it into long strips.
Blanch the spinach in boiling water for 30 seconds, rinse under cold water, and squeeze out excess water. Mix the spinach with 1 teaspoon of sesame oil and a pinch of salt.
Once the rice is cooked, transfer it to a large bowl, season with 1 teaspoon of salt, and 1 tablespoon of sesame oil. Mix until well combined and let it cool slightly.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Spread about 3/4 cup of rice evenly over the nori, leaving about a 1-inch border at the top edge.
Arrange a small portion of spinach, carrot, cucumber, omelet strips, pickled radish, and kimchi in a line on the bottom third of the rice.
Use the bamboo mat to roll the kimbap away from you, tucking in the filling with your fingers and rolling tightly for a firm roll. Wet the top edge of the nori with a little water to seal the roll.
Repeat the process with the remaining ingredients until all the rice and fillings are used.
Lightly brush each kimbap roll with a bit of sesame oil for a glossy finish and to prevent drying out.
Use a sharp knife to slice the rolls into bite-sized pieces. Clean the knife with water after each slice for a clean cut.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 11.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 489 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2236 mg | 48% | |
*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.
