This Vegan Kimbap features crispy fried tofu with seasoned and fresh vegetables! Make delicious homemade kimbap with this easy to follow recipe.
- 3–4 Korean sea weed (or nori wraps)
- 2 rice cooker cup, short grain rice
- 1.5 tbsp sesame oil
- 1–2 tsp salt (to taste)
- 2 small cucumbers, sliced vertically
- 1 small carrot (70g)
- 1 recipe braised burdock root
- 1/4 pack of yellow pickled radish, sliced vertically (80g)
- ½ package firm tofu (200g)
- 1 tbsp corn starch
- 1/2 container of spinach (5 oz)
- 1 garlic clove, finely minced
- 1/2 tsp sesame oil
- RICE: Cook the short grain rice as per usual.
- TOFU: Cut the tofu into vertical slices, around ½ inch thick. Coat with the corn starch and season with some salt. Over medium heat, fry the tofu in some oil until brown and crispy. Transfer onto a plate to cool.
- CARROTS: In the same pan, add the julienned carrots. Season with a little sesame seed oil and salt for 2-3 minutes, until cooked.
- SPINACH: Bring a pot of water to a boil. Blanch the spinach for 30 seconds, strain and rinse with cold water to stop the cooking process. Squeeze out any excess water and cut the ball of spinach in half. Season with minced garlic, sesame oil and salt.
- BURDOCK: Prepare the burdock following this recipe.
- FRESH VEG: Slice the cucumber and yellow pickled radish into vertical sticks, around ½ inch in width.
- SEASONED RICE: Once all the filling ingredients are ready, transfer the cooked rice into a large bowl. Add in the sesame oil and salt and mix using a ride paddle (be careful not to over mix and “squish” the rice).
- ASSEMBLE: Place a sheet of seaweed onto a bamboo mat (shiny side down). Spread ¾ cup of rice onto the seaweed as evenly as possible using wet fingers, leaving around 2 cm of space at the top. Add the filling ingredients by layering it over the rice on the side closest to you.
- ROLL: Once all the filling is in place, lift the bottom edge (with the matt) and roll over the filling ingredients. Press firmly against the bamboo matt and continue until you each the top. The seaweed should hold together at the end from the moisture of the rice. Lightly brush the roll with some sesame oil. Using a sharp knife, cut the roll into 8 equal pieces. Wipe your knife with a damp cloth or towel after every cut to make clean cuts.
- For a no-fry tofu version, substitute with smoked tofu
- Pickled radish (takuan) can be purchased at most asian markets, Korean markets and/or Japanese markets
- Use my recipe for braised burdock or purchase at Korean or Japanese markets
- I highly recommend purchasing a bamboo matt to make any kind of sushi rolls for easy rolling
- Use a very sharp knife when cutting your kimbap into pieces and wipe after each slice for clean cuts so that the knife doesn’t stick to the other pieces
- Category: Entree
- Method: Rice Cooker
- Cuisine: Korean
- Serving Size: 1 roll
- Calories: 396g
- Sugar: 4.2g
- Sodium: 600mg
- Fat: 13.1g
- Saturated Fat: 1.4g
- Unsaturated Fat: 7.6g
- Trans Fat: 0
- Carbohydrates: 56.2g
- Fiber: 3.3g
- Protein: 12.7g
- Cholesterol: 0
Keywords: vegan tofu kimbap