Vegetarian Kimbab

Experience the vibrant flavors of Korean cuisine with this mouthwatering Vegetarian Kimbab recipe. Packed with an array of colorful, nutrient-rich ingredients, this plant-based twist on a classic dish combines perfectly seasoned short-grain rice, crispy julienned carrots, savory sautéed spinach, fresh cucumber strips, and tangy sweet pickled radish, all rolled together in tender sheets of nori. This recipe showcases the art of balance, blending textures and flavors with salty sesame oil, fragrant garlic, and a sprinkle of sesame seeds for the perfect finish. Ready in just an hour, these sushi-like rolls are ideal for a quick lunch, picnic, or snack. Impress your taste buds and guests alike with this fresh and healthy Kimbab recipe, perfect for vegetarians and lovers of Korean-inspired cuisine!

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups short-grain white rice
• 2.5 cups water
• 2 tablespoons sesame oil
• 1 teaspoon salt
• 1 large carrot, julienned
• 150 grams spinach leaves
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 100 grams sweet pickled radish (danmuji), cut into strips
• 1 medium cucumber, cut into strips
• 6 sheets nori (seaweed) sheets
• 1 tablespoon sesame seeds

Directions

Step 1

Rinse the rice in cold water until the water runs clear. In a rice cooker or pot, add 2 cups of rinsed rice and 2.5 cups of water. Cook until the rice is tender. Once cooked, let the rice cool slightly, then mix in 2 tablespoons of sesame oil and 1 teaspoon of salt.

Step 2

While the rice is cooking, prepare the filling ingredients. Heat a skillet over medium heat, and add a teaspoon of sesame oil. Add the julienned carrots and stir-fry for 2-3 minutes until they are slightly softened. Remove from the pan and set aside.

Step 3

In the same skillet, add the spinach leaves and 1 tablespoon of water. Cook until the spinach is wilted, then add 1 tablespoon of soy sauce and minced garlic. Sauté for another minute and remove from heat.

Step 4

Lay a nori sheet shiny side down on a bamboo mat or a clean surface. Spread a thin layer of rice over the nori, leaving about 1 inch (2.5 cm) at the top edge uncovered.

Step 5

In the center of the rice-covered nori, place a small strip each of the cooked carrots, sautéed spinach, sweet pickled radish, and cucumber.

Step 6

Using the bamboo mat, roll the kimbab tightly away from you, applying gentle pressure to ensure a neat roll.

Step 7

Once you reach the end, apply a little water along the uncovered edge of the nori to seal the roll.

Step 8

Repeat the process with the remaining ingredients.

Step 9

To serve, slice each roll into 1/2-inch thick pieces. Sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	(1551.1g)

Amount per serving	% Daily Value*
Calories	1013.4

Total Fat 35.8g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 13.8g
Cholesterol 0mg	0%
Sodium 4310.2mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 12.6g	0%
Total Sugars 14.2g
Protein 24.7g	0%

Vitamin D 0IU	0%
Calcium 389.1mg	0%
Iron 9.3mg	0%
Potassium 1886.2mg	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: 31.4%

Protein: 9.6%

Carbs: 59.0%