Vegetarian Kimbap

Colorful, nutritious, and bursting with bold flavors, Vegetarian Kimbap is a delightful Korean-inspired dish that’s as fun to make as it is to eat. Featuring seasoned short-grain rice, vibrant julienned vegetables, tender spinach, sweet and tangy pickled radish, and savory strips of omelet, all rolled together in crispy nori sheets, this recipe offers a healthier twist on traditional kimbap. The addition of vegan kimchi provides a zesty kick, making each bite irresistibly satisfying. Perfect as a light lunch, a picnic treat, or a grab-and-go snack, this easy-to-follow recipe yields beautifully rolled kimbap slices that are sure to impress. With just 45 minutes of prep and a little practice, you’ll be crafting these stunning rolls like a pro.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 5

Ingredients

• 2 cups Short-grain white rice
• 2.5 cups Water
• 1 teaspoon Salt
• 2 tablespoons Sesame oil
• 5 sheets Nori sheets
• 1 large Carrot
• 2 cups Spinach
• 1 medium Cucumber
• 3 large Eggs
• 2 tablespoons Soy sauce
• 5 strips Korean pickled radish (danmuji)
• 0.5 cup Vegan kimchi
• 2 tablespoons Vegetable oil

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine rice and 2.5 cups water in a rice cooker or saucepan and cook according to the rice cooker's instructions or until water is absorbed if using a saucepan.

Step 2

While the rice is cooking, prepare the vegetables: julienne the carrot, cut the cucumber into long strips by removing the seeds, and cut the pickled radish into thin strips.

Step 3

Beat the eggs in a bowl, season with a pinch of salt, and cook in a non-stick skillet over medium heat to form a flat omelet. Let it cool and then slice it into long strips.

Step 4

Blanch the spinach in boiling water for 30 seconds, rinse under cold water, and squeeze out excess water. Mix the spinach with 1 teaspoon of sesame oil and a pinch of salt.

Step 5

Once the rice is cooked, transfer it to a large bowl, season with 1 teaspoon of salt, and 1 tablespoon of sesame oil. Mix until well combined and let it cool slightly.

Step 6

Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Spread about 3/4 cup of rice evenly over the nori, leaving about a 1-inch border at the top edge.

Step 7

Arrange a small portion of spinach, carrot, cucumber, omelet strips, pickled radish, and kimchi in a line on the bottom third of the rice.

Step 8

Use the bamboo mat to roll the kimbap away from you, tucking in the filling with your fingers and rolling tightly for a firm roll. Wet the top edge of the nori with a little water to seal the roll.

Step 9

Repeat the process with the remaining ingredients until all the rice and fillings are used.

Step 10

Lightly brush each kimbap roll with a bit of sesame oil for a glossy finish and to prevent drying out.

Step 11

Use a sharp knife to slice the rolls into bite-sized pieces. Clean the knife with water after each slice for a clean cut.

Nutrition Facts

Serving size	(1772.5g)

Amount per serving	% Daily Value*
Calories	1359.8

Total Fat 71.1g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 28.7g
Cholesterol 558mg	0%
Sodium 5166.1mg	0%
Total Carbohydrate 145.2g	0%
Dietary Fiber 10.9g	0%
Total Sugars 13.1g
Protein 38.8g	0%

Vitamin D 123IU	0%
Calcium 336.5mg	0%
Iron 9.5mg	0%
Potassium 1718.6mg	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: 46.5%

Protein: 11.3%

Carbs: 42.2%