Easy Vegan Kimbap Recipe (Korean Rice Rolls)
Jun 23, 2019 • Updated Aug 28, 2024
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This Vegan Kimbap Recipe, or Korean rice rolls is a classic Korean recipe, made vegan and gluten-free. Sheets of seaweed are stuffed with seasoned rice, fresh veggies, burdock root, pickled radish, and vegan egg. The BEST Korean snack made right at home!
What are Korean Rice Rolls (Kimbap Rolls)
Korean kimbap is a popular Korean dish that consists of rice and various ingredients rolled in dried seaweed sheets and sliced into bite-sized pieces.
The name “kimbap” translates to “seaweed rice” in Korean. The dish includes short grain rice seasoned with a bit of salt and sesame oil, and dried seaweed sheets used to wrap the rice and fillings. Typically, fillings include fresh vegetables like carrots, cucumbers, spinach, pickled radish, and bell peppers. Plus, other common fillings like cooked spinach, seasoned burdock root, and sometimes cheese. The rolls are garnished with sesame oil and sesame seeds for extra flavor.
In traditional versions, imitation crab sticks, fish cakes, beef, or eggs (omelet strips) are used for protein, however, today we’re making a vegan version!
What Makes This Recipe Great
Here’s another recipe that I experimented with my dad to create–Vegan Kimbap! Kimbap (김밥) is a Korean dish, often eaten as a snack or taken on picnics. It looks like a version of Japanese sushi at first glance, but the ingredients and the flavor are distinctly different.
Traditional Kimbap fillings include cooked and seasoned veggies, never raw fish. While traditional kimbap is not vegan (as it contains egg and imitation crab sticks or beef), it can easily be made vegan. I actually love ordering it when I’m in Korea at the kimbap stalls, where they make it fresh right in front of you. All you have to do is ask for no meat, no eggs and you have your vegan kimbap.
Today, I’m going to share how you can make vegan kimbap at home, without having to take that trip to Korea. This recipe stays true to the ingredients used in a traditional kimbap, but of course, we’re omitting the non-vegan items. We are, however, using a vegan egg substitute, but this is 100% optional. My dad and I had fun experimenting with it and just thought it would take the vegan kimbap next level by adding it in. If you want to see us testing out the vegan egg, watch this video!
*August 2020 update: the vegan egg mix we initially used from the brand JUST has recently launched a folded vegan egg. This product is a lot easier to use in kimbap, and in my opinion, is seasoned just like a Korean egg would be!
Ingredient Notes
The ingredients are standard kimbap ingredients: pickled radish, or danmuji (단무지), carrots, spinach, and burdock root. We use white, short grain rice (cooked in a rice cooker for best results), and unseasoned sheets of seaweed or gim (김).
Kimbap is naturally gluten-free, and this recipe CAN be made oil-free, but as mentioned in my Bibimbap recipe, sesame oil is a commonly used ingredient for flavor in Korean cuisine. Sesame oil is an ingredient I’ll use when making Korean food because the flavor is truly unique and completes the dish.
You’ll love this recipe because it really uses basic ingredients and the result is AMAZING! The natural colors of the veggies make it pop and it’s such a fresh, healthy, and filling option.
- short-grain rice: I recommend using short-grain white rice or sushi rice, but you can always substitute brown rice if preferred. You’ll need cooked rice for this recipe.
- sheets of dried seaweed: You can use any brand of seaweed sheet that you prefer. (also called nori sheets.)
- spinach
- large carrot: Cut into thin strips.
- strips of pickled yellow radish
- strips of cooked burdock root: Here’s a photo I found of what it looks like–find it at any Asian grocery store (or Korean market).
- toasted sesame oil to taste
- salt to taste
- bottle of vegan egg: optional. We used JUST egg.
Step-by-Step Instructions
- Sauté carrots over medium heat until bright orange and slightly tender. Season with salt. Remove from pan and set aside on a plate.
- Blanch spinach in boiling water, strain, and press down to remove excess water. Toss with 1-2 tsp of toasted sesame oil and a pinch of salt in a small bowl.
- If using vegan egg, pour JUST liquid egg batter onto the pan, and allow to cook like a pancake, following instructions on the bottle. Remove from pan, and cut into thin, long strips. You can use the pickled yellow radish as a guide for the length of the strips.
- Add your rice to a large bowl and toss, using a spatula, adding a little bit of salt, and optional little toasted sesame oil (about 1/2 tbsp). This step primarily helps to cool down the rice and makes rolling much easier.
- Get ready to roll! Lay out a nori sheet (seaweed) on a bamboo mat, or just a dry, flat surface. Seaweed should be the rough side facing upwards (the shiny side down). Spread a scoop of rice onto the seaweed, using the spatula to spread it evenly across the seaweed, leaving a bit of an edge exposed on one side. You should end up covering the sheet about 3/4 of the way.
- Lay your filling ingredients on top of the rice in a line, starting with pickled radish and burdock, and laying carrots and spinach across the top. Finally, lay the vegan egg on top if using.
- Tightly roll your kimbap, sealing the end with a little bit of cold water as needed. Brush the outside of the roll with a little sesame oil and additional salt for flavor (if desired).
- With a sharp knife, slice into 8-10 pieces per roll, and enjoy.
Storage Tips
To store, wrap each kimbap roll individually in reusable wrap to prevent the rice from drying out and keep the rolls intact, then place the wrapped rolls in an airtight container and store in the refrigerator for up to 1 day for best results. Let the vegan kimbap sit at room temperature for a bit before eating.
More Vegan Favorites
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Vegan Kimbap Recipe (Korean Rice Rolls)
Ingredients
- 3 cups cooked short grain white rice
- 5 sheets of dried seaweed unseasoned
- 5 cups spinach keep in mind, this will wilt down significantly!
- 1 large carrot cut into very thin, long strips
- 5-6 strips of pickled yellow radish
- 5-6 strips of cooked burdock root here's a photo I found of what it looks like–find it any Korean grocery store
- toasted sesame oil to taste
- salt to taste
- optional
- 1/2 bottle of vegan egg we used JUST egg
Instructions
- Sauté carrots over medium heat until bright orange and slightly tender. Season with salt. Remove from pan and set aside on a plate.
- Blanch spinach in boiling water, strain and press down to remove excess water. Toss with 1-2 tsp of toasted sesame oil and a pinch of salt in a small bowl.
- If using vegan egg, pour JUST liquid egg batter onto the pan, and allow to cook like a pancake, following instructions on bottle. Remove from pan, and cut into thin, long strips. You can use the pickled yellow radish as a guide for length of the strips.
- Add your rice to a large mixing bowl and toss, using a spatula, adding a little bit of salt, and optional little toasted sesame oil (about 1/2 tbsp). This step primarily helps to cool down the rice and makes rolling much easier.
- Get ready to roll! Lay out a sheet of seaweed on a bamboo mat, or just a dry, flat surface. Seaweed should be rough side facing upwards. Spread a scoop of rice onto the seaweed, using the spatula to spread it evenly across the seaweed, leaving a bit of an edge exposed on one side. You should end up covering the sheet about 3/4 of the way.
- Lay your filling ingredients on top of the rice in a line, starting with pickled radish and burdock, and laying carrots and spinach across the top. Finally, lay the vegan egg on top if using.
- Tightly roll your kimbap, sealing the end with a little bit of water as needed. Traditionally, the outside of the roll is brushed with a little bit of toasted sesame oil and additional salt for flavour.
- Slice into 8-10 pieces per roll, and enjoy.
Video
Notes
Storage Tips
To store, wrap each kimbap roll individually in reusable wrap to prevent the rice from drying out and keep the rolls intact, then place the wrapped rolls in an airtight container and store in the refrigerator for up to 1 day for best results. Let the vegan kimbap sit at room temperature for a bit before eating.Nutrition information is automatically calculated, so should only be used as an approximation.
Love & kimbap,
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