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Vegan Kimbap

Vegan Kimbap

The recipe of the day is a delicious Korean kimbap. If you've never heard of this just think of sushi, it is very similar but with some slight differences. We are using fresh ingredients and the whole family can help make this fun recipe. 

Kimbap is a typical Korean dish and you can usually find it in all Korean picnics. If you are looking for a recipe to bring to a party or the park, this is a great option. You can eat it with your hands and you don't even need a plate! 

As I mentioned before, kimbap is very similar to sushi, it is the same concept where you have rice and nori rolled and cut into little slices of joy. The main difference is that kimbab is filled mostly with cooked ingredients whereas for sushi it is more common to see raw food being rolled in there. 

Vegan Kimbap ingredients

Another difference, which is what I think makes kimbap so unique and flavourful is the use of sesame oil. We cook the rice with sesame oil as well as the rest of the ingredients we are using for the filling. It adds a nutty, savoury, and a bit roasted taste to the rolls.  

The recipe we are making today is very simple but it might take a bit of time, around 30 or 40 minutes. There are a few steps and the rolling part can take longer if this is the first time you've ever done this. But don't be scared, like everything else with a little practice you will be rolling kimbap like a pro in no time.  

spinach and fried tofu

I like to make recipes that include all your essentials or as many as possible. So, We've included grains, veggies, protein, and healthy fats. For the filling, I panfried tofu, sautéed spinach, and one of my favourite Korean recipes, kimchi.

We get a lot from adding kimchi, it is a powerhouse of nutrients and it will add a ton of flavour to your rolls. I usually buy kimchi from a local Asian shop where they make it from scratch so it is super flavourful and delicious. Or you can always make your own, it is super easy. 

Vegan Kimbap assembling

The tricky part of this recipe is assembling the rolls. One trick that I've found really helpful when trying to get an even layer of rice on the nori is to get your hands a bit wet. This will help you to not end up with just some sad blotches of rice on the nori. 

You can roll the kimbap using a towel or a bamboo mat. The mat will definitely make it easier but all you need is the right technique. There are a lot of Youtube videos that show you the right way to do this. Once you get the hang of it, it becomes very easy. 

At home, we love making kimbap over the weekend and include everyone in the process. It's a super fun way to cook a delicious meal that kids and adults love and have some quality family time at the same time! 

Vegan Kimbap single close

Ingredients
8
Prep time
20 minutes
Total time
Category: Dinner, Lunch
Serves: 2
Allergens: Soy

Ingredients

For the rice

  • 1 tbsp maple syrup
  • 2 tbsps rice vinegar
  • ½ tsp salt
  • 1 cup short-grain rice
  • ½ tablespoon toasted sesame oil
  • ½ cup water

For the filling

  • 2 oz fried tofu (sliced into thin stripes)
  • 1 cup frozen spinach (unthaw)
  • ½ cup kimchi (sliced into thin stripes)
  • 4 sheets sheets nori dried seaweed

For the sauce

  • 2 tbsps tamari (optional)

Directions

  1. Add the ingredients for the rice to a pot, give it a good stir and bring to boil, reduce the heat and simmer until all liquids absorbed for about 20 minutes. Alternatively use a rice cooker.
  2. Add the spinach to a skillet and sauté for about 2-3 minutes.
  3. Let the ingredients cool down before you assemble the Kimbap.
  4. Use a bamboo mat and put the seaweed on it add the rice, vegetables and the tofu.
  5. The bamboo mat makes it easy to create a nice roll.
  6. Slice the roll into pieces and serve with soy sauce, enjoy!

Notes

        

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