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    Home » Mains & Entrees

    Vegetable Vegan Kimbap (Gimbap)

    Published: Feb 28, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    2 images of a plate of kimbap with chopsticks beside with text between images.
    Holding a piece of kimbap with chopsticks with text overlay.

    This vegan kimbap has all the tastes and flavors of the traditional ones! These rolls are stuffed with seasoned rice, colorful veggies, and marinated tofu. You can have them on their own or serve them with other Korean mains! 

    Vegan kimbap arranged on a wooden board with sesame seeds, soy sauce, and pair of chopsticks beside.
    You can serve vegan kimbap with soy sauce and pickled radish!

    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. 

    Jump to:
    • 💚Why you will love this recipe 
    • 🤔What is kimbap 
    • 🍚What you will need 
    • 📃Ingredients notes and substitution 
    • 🔪How to make 
    • ✔Helpful tips 
    • 🥒Other filling ideas 
    • ❔Commonly asked questions
    • 🍽More vegan Korean recipes
    • 📖 Recipe

    💚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

    Ingredients needed like tofu, soy sauce, sesame oil, maple syrup, and garlic powder.

    For kimbap rice

    Ingredients needed like short-grain rice, salt, and sesame oil on a grey background.

    Rest of the ingredients

    Ingredients needed like spinach, danmuji, carrot, cucumber, nori, and sesame oil.

    📃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. 

    Collage showing marinating tofu on a plate and rice in a bowl with a fork.

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

    Collage showing cooked carrot and cucumber in a black pan.

    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. 

    Collage showing before and after mixing in seasoning into a bowl of cooked spinach.

    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. 

    Pan-fried tofu in a grey pan on a grey background.

    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. 

    Collage showing rice spread on a sheet of nori, then layering on fillings.

    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. 

    Collage showing rolling vegan kimbap with a bamboo sushi mat.

    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 
    Holding a plate of kimbap with sliced danmuji, water, sesame seeds, and soy sauce in the background.

    ❔Commonly asked questions

    How long will kimbap last?

    This vegan kimbap is best served fresh but will last a couple of hours at room temperature. Make sure to store them in an airtight container to prevent them from drying out.

    If you plan to enjoy them the next day, leave them unsliced, and place them in an airtight container before refrigerating. Reheat them in the microwave before enjoying them.

    Is kimbap eaten hot or cold?

    Kimbap is usually enjoyed at room temperature, but you can also heat them slightly if you prefer them to be warm. As rice turns hard upon refrigerating, I would not recommend eating them cold.

    How do I serve them?

    Gimbap is most commonly enjoyed as it is without any dippings or sides. However, you can pair them with dipping sauces like soy sauce or gochujang sauce if you like. Veggies like pickled radish and kimchi also pair beautifully with this dish.

    Holding a slice of kimbap with chopsticks with more kimbap in the background.

    🍽More vegan Korean recipes

    • Flavorful Korean Gochujang Soup (Gochujang Stew)
    • Vegan Japchae (Korean Glass Noodles Stir-fry)
    • Spicy Korean Gochujang Tofu
    • Saucy Vegan Jjajang Tteokbokki (non-spicy)

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    Kimbap arranged on a wooden chopping board with sesame seeds and soy sauce, and chopsticks beside.

    Vegetable Vegan Kimbap (Gimbap)

    Meesha
    This vegan kimbap has all the tastes and flavors of the traditional ones! These rolls are stuffed with seasoned rice, colorful veggies, and marinated tofu. You can have them on their own or serve them with other Korean mains! 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Main Course, Side Dish, Snack
    Cuisine korean
    Servings 4 rolls
    Calories 307 kcal

    Equipment

    • tofu press
    • non-stick pan or well seasoned cast-iron pan
    • flexible spatula
    • saucepan or pot
    • bamboo sushi mat

    Ingredients
     
     

    Tofu

    • 1 14oz block extra firm tofu drained, pressed, and sliced*
    • 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
    • 2 teaspoons maple syrup
    • 2 teaspoons sesame oil
    • 1 teaspoon garlic powder

    Rice

    • 2 ½ cups short-grain rice white or brown, freshly cooked**
    • 2 teaspoons sesame oil
    • ¼ teaspoon salt or to taste

    Vegetables

    • 1 carrot julienned
    • 1 English cucumber julienned
    • 4 strips pickled radish danmuji
    • 3.5 oz baby spinach
    • 3 teaspoons sesame oil divided
    • salt to taste

    Rest of the ingredients

    • 4 strips pickled radish danmuji
    • 4 sheets nori
    • sesame oil for brushing
    Prevent your screen from going dark

    Instructions
     

    Prepping ingredients

    • Combine all seasonings needed for tofu.
      2 tablespoons soy sauce, 2 teaspoons maple syrup, 2 teaspoons sesame oil, 1 teaspoon garlic powder
    • Place sliced tofu in a large plate, and pour in the marinade. Toss until tofu slices are well coated. Let them marinate for 30 minutes to an hour.
      1 14oz block extra firm tofu
    • In the meantime, mix salt and sesame oil into the rice while rice is still warm. Set aside.
      2 teaspoons sesame oil, 2 ½ cups short-grain rice, ¼ teaspoon salt
    • Heat 2 teaspoons of neutral tasting oil in a pan. Saute carrot for 4-5 minutes, or until it has softened slightly. Add in sesame oil and salt to taste.
    • 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 sesame oil and salt into the cooked spinach. Stir to mix, then set aside for later use.
    • Heat up 2 teaspoons of oil in a non-stick pan over medium high heat. Place tofu in one layer, and cook them for 5-6 minutes, flipping them halfway through.

    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,tofu, 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. If you have trouble sealing it, damp the uncovered end of seaweed with your fingers.
    • Brush on some sesame oil into your rice rolls. Using a sharp knife, slice them into bite-sized pieces before serving.

    Notes

    *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.
     
    Helpful tips
    • Simply follow the wrapping instruction even if you do not have a bamboo sushi mat. 
    • 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 rice rolls. 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. When ready to enjoy, simply heat it up in the microwave at 10 seconds intervals. 

    Nutrition

    Calories: 307kcalCarbohydrates: 43gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 889mgPotassium: 517mgFiber: 2gSugar: 5gVitamin A: 5088IUVitamin C: 11mgCalcium: 81mgIron: 4mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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    Reader Interactions

    Comments

    1. CAROL McCollum

      October 17, 2022 at 10:33 am

      Sounds yummy!! So, am I correct that this makes 4 rolls, and a serving is one roll? Sodium per serving (one roll??) is 889mg. That's more than twice my meal allotment! If I omit the salt & use low sodium soy sauce or tamari, will this still be wonderful?

      Reply
      • Meesha

        October 17, 2022 at 6:31 pm

        Yes, it will still taste really good. 😁

        Reply
    2. Valerie

      February 28, 2022 at 8:57 am

      Just checking that the tofu gets rolled into the kimbap rolls along with the veggies. (I didn't see it in the instructions, so I thought I should ask!)

      Reply
      • Meesha

        February 28, 2022 at 9:12 am

        Oh sorry! Thanks for pointing that out, I am going to change it now.😅

        Reply

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