Vegetable Vegan Kimbap (Gimbap)

If you love Korean food, this vegan kimbap is a must-try! They are packed with different flavors and textures and are incredibly flavorsome and hearty. They transport well too and are great for stuffing lunchboxes. 

Although this dish takes a bit more effort, the result is worth it! But no worries, this dish is still reasonably easy to make, and once you get the hang of it, you will be whipping up batches of kimbap in no time. 

💚Why you will love this recipe 

• A meatless meal that your whole family will love - Even meat eaters will be impressed by this dish! It is irresistibly yum and tasty and will be enjoyed by both adults and kids alike. 
• Transport well - These bite-sized vegan kimbap are great as an on-the-go meal. They are also perfect as a road-trip snack or picnic food. 
• Nutritious and wholesome - These rolls are stuffed with colorful veggies and are a delicious way to get in your 5-A-day. 
• Customizable - You can fill vegan kimbap with whatever you fancy! Try switching up the veg and protein source to keep things interesting. A list of variations is provided in the post below, so read on! 

🤔What is kimbap 

Kimbap, also known as gimbap, is a popular Korean dish consisting of seasoned short-grain rice and fillings wrapped in a thin nori sheet. Some common fillings for gimbap include bulgogi beef, vegetables like cucumber, carrot, and spinach, and pickled radish (danmuji). 

To veganize this dish, we will be using tofu to replace the beef. 

Difference between kimbap and sushi 

Although kimbap and sushi consist of short-grain rice wrapped with nori, they are vastly different. Kimbap originated from Korea, while sushi is of Japanese origin for starters. 

Rice to make sushi is seasoned with salt, sugar, and vinegar, while kimbap rice is seasoned with sesame oil and salt. 

The filling of sushi and kimbap also differ significantly. The former is usually filled with raw fish or vegetables, while the latter is filled with cooked veggies, meat, and pickled vegetables. 

🍚What you will need 

For tofu

For kimbap rice

Rest of the ingredients

📃Ingredients notes and substitution 

• Tofu - Use extra-firm tofu that has been drained and pressed beforehand. You can press tofu either using a tofu press or by stacking something heavy on top. If you are unsure on how to press it, I recommend checking out this guide on how to press tofu. 
• Rice - I recommend using short-grain rice, be it white or brown. Freshly cooked rice works the best. Heat rice slightly in the microwave before adding the seasonings if using leftover or cold ones.
• Pickled radish - Also known as danmuji or takuan. 
  • You can find them in some larger groceries or Korean/Asian markets. They are usually in the refrigerated aisle. I typically purchase my danmuji online. 
  • You can opt to buy whole or pre-sliced ones.
  • Feel free to omit it if you can’t find it. 
• Nori sheets - They are available in most Korean and Asian markets. You might also find them in groceries, usually in the international/Korean food aisle. I buy my nori online through Amazon.

🔪How to make 

Here is a quick rundown of the steps involved in making vegetable kimbap. As usual, the full recipe will be in the recipe card below. 

Prepping individual components

Start by marinating tofu for 30 mins to an hour. 

In the meantime, mix salt and sesame oil into the rice while rice is still warm. Set aside. 

Heat some oil in a pan. Saute carrot for 4-5 minutes, or until it has softened slightly. Repeat the same for the cucumber. 

Bring a pot of water to a boil, and prepare a bowl of cold water. Blanch your spinach, then place it immediately into the cold water. Drain well and gently squeeze out excess water. 

Mix in toasted sesame oil and salt into the cooked spinach. Stir to mix, then set aside for later use. 

Once the tofu is done marinating, pan fry them for 3-4 minutes, then flip and cook for another 3-4 minutes on the other side, or until both sides are nicely browned. 

Assembly the rolls 

Place a sheet of nori on the bamboo mat. (shiny side facing down) 

Spread out ¾ cup of rice onto the seaweed, leaving 2 inches gap uncovered on the side facing away from you. 

Layer up carrot, cucumber, spinach, and pickled radish about 1 inch away from the side facing you. 

Roll the bottom edge over the filling while simultaneously tucking filling in to keep them in place. Continue to roll it up tightly while gently applying pressure until kimbap is sealed. 

Brush some toasted sesame oil on your rice rolls. 

Using a sharp knife, slice kimbap into bite-sized pieces. Serve vegan kimbap immediately, or keep it in an air-tight container if you are serving it later in the day. 

✔Helpful tips 

• Mix in salt and toasted sesame oil while rice is still warm. Heat it slightly using the microwave before mixing in seasonings if your rice has cooled completely. 
• If you do not have a sushi mat, simply roll your kimbap tightly, while gently applying pressure with your hands to make sure that everything is tucked in nicely.
• Use wet hands while handling the rice as it tends to be quite sticky. I like keeping a small bowl of water beside me while rolling my gimbap. 
• Do not overstuff your vegan kimbap. If you find that you are having a hard time wrapping them, the chances are that you had added too much filling. 
• Use a sharp knife to slice your vegetable kimbap.
• Gimbap are best served fresh. If you plan to leave it for the next day, leave them unsliced, and refrigerate them in an airtight container to prevent them from drying out. 

🥒Other filling ideas 

Here are some other filling ideas for your vegetable kimbap. Feel free to swap or add in any ingredient below that sounds good to you!

• Vegan omelette 
• Veggies - zucchini, bell peppers, kimchi 
• Braised burdock root 
• Vegan chickpea tuna 
• Dippings - soy sauce, gochujang sauce, teriyaki sauce 

❔Commonly asked questions

🍽More vegan Korean recipes

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