Go Back
+ servings

Vegan Kimbap (with vegan egg) | gluten free, oil free

Vegan kimbap, or korean rice roll! This is a classic Korean recipe, made vegan and gluten-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Keyword: gluten free, kimbap, korean food, plant based, rice, snack, vegan, wfpb
Servings: 5 rolls
Author: Remy


  • 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


  • 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.