Vegan Kimbab

Brighten up your meal prep with this Vegan Kimbab recipe—a plant-based twist on the beloved Korean dish! Packed with vibrant flavors and textures, this wholesome dish features seasoned short-grain rice, perfectly sautéed tofu strips, and crisp, fresh vegetables like julienned carrots, cucumbers, and blanched spinach. Rolled in nutrient-rich nori sheets and sprinkled with sesame seeds, this recipe delivers a harmonious balance of savory and refreshing flavors. Ideal for lunchboxes, picnics, or light dinners, Vegan Kimbab is as versatile as it is satisfying. With simple cooking techniques and easily accessible ingredients, this recipe invites you to enjoy a healthy, homemade Korean-inspired meal in just under an hour.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Short-grain white rice
• 2.5 cups Water
• 0.5 teaspoons Salt
• 2 tablespoons Sesame oil
• 4 sheets Nori sheets
• 1 large Carrot
• 4 cups Spinach
• 1 medium Cucumber
• 8 ounces Tofu
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 2 tablespoons Sesame seeds

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove any excess starch. Drain and place the rice in a pot with 2.5 cups of water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it sit for another 10 minutes covered.

Step 2

While the rice is cooking, prepare the vegetables and tofu. Julienne the carrot and cucumber into long, thin strips.

Step 3

Blanch the spinach in boiling water for 1 minute, then immediately transfer it to a bowl of ice water to stop the cooking process. Drain and squeeze out excess water. Season lightly with a pinch of salt and a few drops of sesame oil. Set aside.

Step 4

Cut the tofu into long strips about 1/4 inch thick and 3/4 inch wide. Use a non-stick pan to cook the tofu strips over medium heat until they are golden brown on all sides. Add soy sauce and toss for 2 minutes until the tofu absorbs the sauce. Set aside.

Step 5

Once the rice is cooked, transfer it to a wide bowl. Season the rice with sesame oil, salt, and rice vinegar. Mix gently to combine.

Step 6

Place a bamboo mat on a flat surface. Lay one sheet of nori on top. Spread about 3/4 cup of seasoned rice over two-thirds of the nori sheet, leaving the top third empty.

Step 7

Arrange a few strips of carrot, cucumber, seasoned spinach, and tofu on top of the rice. Sprinkle some sesame seeds over the fillings.

Step 8

Use the bamboo mat to roll the kimbab, starting from the bottom that is covered with rice, and rolling towards the top. Apply gentle pressure to ensure it sticks and holds together.

Step 9

Repeat the process with the remaining ingredients until all the rolls are done.

Step 10

Use a sharp knife to carefully slice each roll into bite-sized pieces. Serve with soy sauce or wasabi on the side, if desired.

Nutrition Facts

Serving size	(1702.9g)

Amount per serving	% Daily Value*
Calories	1316.8

Total Fat 58.7g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 16.1g
Cholesterol 0mg	0%
Sodium 2652.4mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 15.7g	0%
Total Sugars 8.2g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 1030.7mg	0%
Iron 17.4mg	0%
Potassium 2095.3mg	0%

*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.

Source of Calories

Fat: 39.2%

Protein: 17.2%

Carbs: 43.6%