Vegetarian Kimbap (Korean Seaweed Rice Roll)
Author: 
Recipe type: Lunch
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Delicious, gluten free, dairy free, vegetarian kimbap (Korean Seaweed Roll 야채 김밥). Fresh vegetables and omelette rolled up in a blanket of Korean rice and seaweed. A lovely, healthy lunch, picnic or party food. And my kids love it too!
What You'll Need
  • 465g Cooked Rice
  • ½ tsp Table Salt
  • 3 tsp Sesame Oil
  • ¼ Cucumber (I used more on my video and had a lot left.)
  • A little Sea Salt
  • 2 Large Eggs
  • Vegetable Oil
  • 1 Carrot (70g), thinly sliced
  • 50g Baby Spinach
  • 40g Danmooji (Pickled Mooli), thinly sliced
  • 3 sheets of Seaweed
  • Water
How to Make It
  1. Add the table salt and 1 tsp of sesame oil to the cooked rice and mix them thoroughly. It is important to mix them with a rice paddle or wooden spoon for a minute or so to separate the rice grains making it easier to spread over the seaweed. Cover the rice with cling film and leave to cool. If you don’t cover the rice, it will go hard.
  2. Deseed and julienne (chop into the thin strips) the cucumber. Sprinkle over a pinch of sea salt, mix them and leave to marinate. I used about ⅔ of a cucumber in the video which is far too much. I had a lot leftover. No problem though as I just made more kimbap!
  3. Put the eggs and a pinch of sea salt in a bowl and beat the eggs with chopsticks or a whisk. Heat a frying pan with a little vegetable oil over a medium heat, pour the egg mixture in to make an omelette. When almost cooked through, fold the omelette in half. Take it out of the pan to leave it cool. When cool, chop the omelette into thin slices.
  4. Heat a frying pan with a little vegetable oil over a medium heat and add the chopped carrots and a pinch of sea salt. Stir fry them until the carrots are cooked.
  5. Heat a frying pan with a little sesame oil over a medium heat and add the spinach and a pinch of sea salt. Stir fry them until the spinach is cooked. It takes only 1 minute or so.
  6. Put all the kimbap ingredients on a plate. Add julienne Danmooji (pickled mooli) as well.
  7. Put a rolling matt on a chopping board, put a sheet of seaweed on it and spread a thin layer of rice evenly over the seaweed. Leave a bit of space around the edges. -> Watch the video to understand it better.
  8. Lay ⅓ of the strips of vegetables and omelette over half of the rice and roll up tight into a cigar shape. Dip your finger into a little water and wet the edge of the seaweed to make it stick together. Repeat to make two more rolls.
  9. Brush the outside of kimbap rolls with a little sesame oil.
  10. Brush a sharp knife with the sesame oil or a little water and carefully slice the kimbap into 2cm thick circles.
Recipe by Gilded Gingerbread at https://www.gildedgingerbread.com/vegetarian-kimbap-korean-seaweed-rice-roll/