Today, we’re diving into the vibrant world of Korean cuisine with a twist on the classic – vegan Korean seaweed rolls, also known as Kimbap. These flavourful rolls are a perfect balance of crunchy, savoury, and slightly sweet, all wrapped up in nutrient-packed seaweed. Filled with colourful veggies, seasoned tofu, and perfectly seasoned rice, these Kimbap rolls are not only a feast for the eyes but also a wholesome, satisfying meal or snack. Whether you’re prepping for a picnic, looking for a quick lunch, or just want to try something new, these vegan seaweed rolls are the perfect way to bring a taste of Korea to your table – minus the egg!
What is Kimpbap?
Kimbap (also spelled “gimbap”) is a popular Korean dish made of steamed white rice (bap) and various fillings, rolled in sheets of seaweed (gim) and sliced into bite-sized pieces. The name “kimbap” comes from the Korean words for seaweed (“gim”) and rice (“bap”).
Kimbap is often compared to sushi, but it’s quite different in flavour and preparation. While sushi typically uses vinegared rice and raw fish, Kimbap features seasoned rice (usually with sesame oil) and a variety of fillings like vegetables, pickles, eggs, and sometimes meat or seafood. The fillings are rolled together in the seaweed and sliced into rounds, making it a convenient and portable meal or snack!
Kimbap is a staple in Korean cuisine, commonly enjoyed as a picnic food, lunchbox item, or street food. It’s versatile, with countless variations depending on personal preferences and regional ingredients. Vegan Kimbap, which is what we’re making, swaps out any animal products for a plant-based alternative – marinated tofu.
How do you make the rice for vegan Kimbap?
The rice in vegan Kimbap is just as important as the fillings. Traditionally, Kimbap rice is made by cooking short-grain white rice until it’s soft and sticky, perfect for holding the roll together. To make the rice for vegan kimbap, start by rinsing the short-grain rice thoroughly under cold water to remove excess starch, then cook it according to the package instructions. Once the rice is cooked, let it cool slightly before seasoning it. The classic seasoning for Kimbap rice includes sesame oil, salt, and sometimes a touch of sugar to enhance the flavour. Mix these seasonings into the rice gently, being careful not to mash the grains. The rice should be flavourful, slightly sticky, and easy to spread on the seaweed sheets.
How do you roll vegan kimbap without it falling apart?
Rolling vegan Kimbap can seem tricky at first, but with a few tips, you’ll get the hang of it quickly. Start by placing a sheet of seaweed (gim) shiny side down on a bamboo sushi mat. Spread an even layer of seasoned rice over the seaweed, leaving about an inch of space at the top. Arrange your fillings horizontally in the centre of the rice. To roll, use the bamboo mat to gently lift the bottom edge of the seaweed and fold it over the fillings, tucking them in tightly as you go. Continue rolling, applying gentle pressure with the bamboo mat to keep the roll tight. When you reach the top edge, dab a little water on the seaweed to seal the roll. Let the roll sit for a minute before slicing it with a sharp knife, and you’ll have perfectly rolled vegan Kimbap that stays intact. A tip with slicing – brush the knife with sesame oil so it’s easier to glide through the rolls without squishing or tearing the rolls.
Can you make vegan kimbap gluten-free?
Yes, vegan Kimbap can easily be made gluten-free with a few simple adjustments. The main component to watch out for is the soy sauce, which I have used in marinating the tofu. To make the Kimbap gluten-free, simply substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Ensure that all other ingredients, like pickled radish or any sauces, are also gluten-free. The rice, vegetables, and seaweed sheets (gim) are naturally gluten-free, so with these minor adjustments, you can enjoy a delicious and satisfying gluten-free version of vegan Kimbap.
Vegan Korean Seaweed Rolls (Kimbap)
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Ingredients
- Seasoned Rice
2 cups Short Grain Rice or Sushi Rice
2.5 cups Water
1 tbsp Sesame Oil
1 tsp Salt
- Marinated Tofu Strips
200 grams Firm Tofu, pressed
2 tbsp Tamari
1 tbsp Sesame Oil
2 tsp Dark Soy Sauce
1 tsp Stevia
- Filling and Assemble
1 Carrot, julienned
1 Cucumber, julienned
1 cup English Spinach
2 tsp Sesame Oil
1 Garlic Clove, minced
5 Pickled Radish Strips (danmuji)
- Wrapper
4 Seaweed Sheets
2 tsp Sesame Oil
1 tbsp White Sesame Seeds
Directions
- In a bowl, whisk together the marinated tofu ingredients. Add the tofu strips, ensuring they are fully coated in the marinade. Let the tofu marinate for at least 10 minutes. Heat a non-stick pan over medium heat. Add the marinated tofu strips and cook for 2-3 minutes on each side until golden brown and slightly crispy. Set aside.
- Rinse the short-grain rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Let it rest covered for 10 minutes after cooking. Once cooked, transfer the rice to a large bowl. Add sesame oil and salt, and gently mix to combine. Let the rice cool to room temperature.
- Blanch the spinach in boiling water for 30 seconds, then immediately transfer to an ice bath. Squeeze out excess water and mix in sesame oil and minced garlic. Julienne the carrot and cucumber into thin strips and set aside too. Sometimes I like to lightly fry off the carrot in a little sesame oil so it’s flavoured and a little softer but this is not essential.
- Place a sheet of seaweed, shiny side down, on a bamboo sushi mat. Spread a thin layer of rice over the seaweed, leaving a few centimetres of space at the top or bottom.
- Arrange a few strips of marinated tofu, carrot, cucumber, spinach, and pickled radish horizontally across the centre of the rice. Using the bamboo mat, lift the bottom edge of the seaweed and fold it over the fillings, tucking them in tightly. Continue rolling, applying gentle pressure to keep the roll tight. Dab a little water on the edge of the seaweed to seal the roll.
- Let the Kimbap roll sit for a minute before slicing. Using a sharp knife, coated in sesame oil and cut the roll into bite-sized pieces. Garnish with sesame seeds if desired and serve with soy sauce or a dipping sauce of your choice.
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