Vegan Kimbap (aka Gimbap): Veggie, Rice, and Seaweed Roll

2.7 (111 reviews)
Vegan

Vegan Kimbap (aka Gimbap): Veggie, Rice, and Seaweed Roll

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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)

Instructions

  • 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.

Makes about 5 servings

For more vegan Korean recipe ideas, check out Vegan Korean Recipes to Make You Say, ‘Mashita!’.

Rated 2.7/5 based on 111 reviews
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