Vegan Kimbap (aka Gimbap): Veggie, Rice, and Seaweed Roll
Vegan Kimbap (aka Gimbap): Veggie, Rice, and Seaweed Roll
Course: Dinner, Lunch, SnackCuisine: KoreanDifficulty: Easy
Servings
5
servingsPrep time
20
minutesCooking time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 cups short grain rice, cooked
2 tsp. sesame oil
1/2 tsp. salt
1 portobello mushroom cap, sliced
1 carrot, julienned
2 cups spinach
1 pkg. dried seaweed sheets (gim)
5 strips pickled daikon radish (danmuji)
1 cucumber, sliced lengthwise
1 block cooked tofu, cut into strips (optional)
Directions
- Mix the cooked rice with the sesame oil and salt. Set aside.
- Sauté the mushroom slices, carrots, and spinach individually. Allow each to cool.
- Place a seaweed sheet on a bamboo mat. Spread the rice mixture evenly over the seaweed, leaving a 1-inch border without rice.
- Stack the carrots, spinach, mushroom, radish, cucumber, and cooked tofu and roll it up tightly.
- Using a sharp knife, cut the roll into bite-size pieces. Repeat this process using the remaining ingredients.
Notes
- For more vegan Korean recipe ideas, check out Vegan Korean Recipes to Make You Say, ‘Mashita!’.
