Vegan Kimbap

Name: Vegan Kimbap
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 kimbap rolls
Ingredients: 1.5 cups short grain sushi rice; 1 tbsp sesame oil; 1 tbsp sesame seeds; ½ tsp kosher salt; 1 baby spinach; 1 tbsp sesame seeds; 1 tbsp sesame oil; ½ tsp kosher salt; 4 cloves garlic; 2 carrot; ½ tsp kosher salt; 1 340 mL JustEgg; cooking oil; 1 lb shiitake mushrooms; 3 tbsp soy sauce; 3 tbsp oliosaccharide; 1 tbsp sesame oil; 1 tbsp rice vinegar; black pepper; 4 seasoned laver; 4 pickled turnip; 4 pickled burdock; 1 tbsp sesame oil

User Reviews

5

3 reviews

Excellent

Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
Servings
4 kimbap rolls
Course
Main Course
Cuisine
Korean

Vegan Kimbap

Joseph Taylor

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My favourite way to eat vegan kimbap is with a cup of instant noodles (vegan Shin ramyun or soon ramyun), and enjoy with oi muchim (cucumber kimchi) or regular kimchi.

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Ingredients

Servings

For the rice:

1.5 cups short grain sushi rice
1 tbsp sesame oil pure
1 tbsp sesame seeds toasted
½ tsp kosher salt to taste, add more if you like it saltier, or omit, up to you

Sigeumchi namul (seasoned spinach)

1 baby spinach 454 g, box
1 tbsp sesame seeds toasted
1 tbsp sesame oil pure
½ tsp kosher salt
4 cloves garlic crushed/minced

Danggeun Namul (seasoned carrot)

2 carrot finely julienned, medium/large
½ tsp kosher salt

Vegan Egg:

1 340 mL JustEgg bottle or 3 JustEgg Folded
cooking oil for the pan

Beuseus Namul (seasoned mushrooms)

1 lb shiitake mushrooms 454 g (can use any mushrooms
3 tbsp soy sauce
3 tbsp oliosaccharide 45 mL (brown sugar or liquid sweetener alternative
1 tbsp sesame oil 15 mL, pure
1 tbsp rice vinegar 15 mL
black pepper I do a dash because I like it but Eddie doesn’t like black pepper, to taste

For the Kimbap

4 seasoned laver sheets, for kimbap/gimbap
4 pickled turnip strips
4 pickled burdock strips
1 tbsp sesame oil pure, to top

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Instructions

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For the Rice:

Using a rice cooker, cook the rice according to your rice cooker’s directions. I use 2 cups of the cup that comes with my rice cooker (180 mL per cup, so 1.5 cups of rice total), and I just fill the water up to the 2 cup line in the rice cooker. Hit cook, and set aside to prepare the kimbap filling.

Seasoned Spinach:

In a large pot of boiling water, blanch the whole box of spinach until wilted, about 1 minute total. Drain and shock with cold water to stop the cooking process.
Squeeze the spinach to remove excess water, then season with sesame oil, toasted sesame seeds, garlic and salt.
Mix well and then set aside.

Seasoned Carrot:

In a large pan, season your carrots with salt, let sit for about 5 minutes, then stir fry for about 5-7 minutes until the carrots are tender crisp. They should be soft but still a little crunchy. The thicker your julienne, the longer this will take. My julienne peeler does a really fine julienne, so this doesn’t take very long for me.
Transfer to a bowl, then set aside.

Vegan Egg:

In the same large pan, cook 1/3 cup amounts of JustEgg and use a spatula to shape one long strip the width of your kim (seasoned laver). You should have about 4 strips cooked to make 4 rolls, but you may need to make more depending on how you distribute the ingredients.
If you’re using JustEgg Folded, I pan fry those until warmed through and cut into ½ inch strips. I use about ¾ of 1 patty in each kimbap roll.

Seasoned Mushroom:

In the same large pan, combine sliced mushrooms, soy sauce, liquid sweetener of choice, sesame oil and rice vinegar. Cook over medium high heat until the mushrooms have released all their liquid and haveabsorbed all of the sauce.
Season with a dash of black pepper, then transfer to a bowl to set aside.

To prepare the kimbap:

First season your cooked rice by fluffing with the rice paddle, then mixing in sesame oil, toasted sesame seeds, and salt. Mix until everything is well seasoned.
Spread out about 1 cup of seasoned cooked rice onto the rough side of your seasoned laver (gim). Spread it evenly but loosely, leaving about ½ inch of room at the top. You don’t want to press or crush the rice grains, but simply spread it out so it adheres to the seaweed. This is optional, but I like to take about 4 grains of rice and smear them along thetop to use as “glue” for the roll.
Then add your fillings: in each roll, I add about 1 cup (yes, 1 cup) of the julienned carrot, ½ cup of seasoned spinach, 1 strip of vegan egg (or 6 slivers of JustEgg Folded), 1/3 cup of mushrooms, 1 sliver of pickled turnip and 1 sliver of marinated burdock.
Use a sushi mat to roll together tightly, then set aside seam-side down to rest while you make the remaining kimbap. Once everything is rolled, season the kimbap with the sesame oil and evenly brush or rub the oil across the whole roll.
Using a sharp knife (you can oil to keep the rice from sticking to it), slice the kimbap into thin ½ inch thick coins. Arrange on a plate and enjoy!

Notes

Storing Leftovers: Kimbap does not taste very good eaten from the fridge. The best way to enjoy leftover kimbap is to use vegan egg mixture to batter the sliced kimbap, and then fry on both sides to reheat. This is called kimbapjeon!