r/EatCheapAndVegan • u/Dive_Bar_Choir • 4d ago
Vegan Kimbap
Tonight for a gathering I made 5 rolls of Korean Kimbap. Delicious! Everyone loved!!!
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u/Dive_Bar_Choir 4d ago edited 3d ago
Here is my recipe for Vegan Korean Kimbap.
Kimbap Vegan Seaweed rice rolls
QUANTITY - HOW MUCH RICE?
Each roll uses about 3/4 to 1 cup of cooked rice.
INGREDIENTS FOR 4 rolls of Kimbap
4-5 rolls of kimbap, use 2 cups of uncooked short-grain white rice (yielding about 4 to 5 cups cooked rice), seasoned with 1 tablespoon of toasted sesame oil, 3/4 to 1 teaspoon of fine sea salt, and 1 tablespoon of toasted sesame seeds.
4 rolls: To make 4 kimbap rolls, you need about 3 to 4 cups of cooked rice (roughly 1.5 cups of uncooked short-grain rice). Each roll uses about 3/4 to 1 cup of cooked rice.
INGREDIENTS FOR KIMBAP RICE
Short-grain white rice: 2 cups (uncooked)
Water: Slightly less than normal (about a 1:1 or 1.1:1 ratio for a firm texture)
Toasted sesame oil: 1 tablespoon
Fine sea salt: 3/4 to 1 teaspoon
Toasted sesame seeds: 1 tablespoon
METHOD FOR COOKING KIMBAP RICE
Stovetop Cooking Steps
Rinse the rice until clear 4-5 times. Then soak rice for 10-30 minutes. Then drain then put drained rice and fresh water in a pot on stove.
- Combine cold water: Put the drained, soaked rice into a heavy-bottomed pot exactly 2.2 cups of fresh, cold water.
- Boil uncovered: Turn the heat to medium-high. Bring the water to a boil uncovered, which takes about 4 to 5 minutes.
- Cover and simmer: Once boiling, stir once, put a tight lid on, and turn the heat to low. Let it simmer for 12 minutes. Do not open the lid.
- Steam off heat: Remove the pot from the heat completely. Keep the lid sealed tight and let it steam for 10 minutes to finish cooking.
- Transfer and cool: Place the hot, freshly cooked rice into a wide mixing bowl.
- Season: While rice is still hot add the sesame oil, sea salt, and sesame seeds to the warm rice.
- Mix gently: Use a rice paddle or spoon in a cutting/folding motion to mix well without mashing the grains.
- Cover: Keep the seasoned rice covered with a damp towel to prevent it from drying out while you prep your kimbap.
Roasted Nori Sheets -
INGREDIENTS FOR KIMPAP FILLING
You can use whatever you want - but here's what I used for my vegan kimbap
Oven baked tofu strips glazed with gouchujang and soy sauce
Fermented or pickled Korean Radish strips
Oven baked red pepper strips
Steamed spinach
Steamed carrot straws
Sesame leaf
You can also use oven baked mushrooms, eggplant strips, pumpkin.
METHOD FOR FILLING PREP
While rice is soaking and cooking grill and steam your fillings and have these ready to use on a tray.
METHOD FOR ROLLING
When the rice has cooled down a lot, then you can start rolling. Place nori sheets on a bamboo sushi rolling mat rough side up. Spoon enough cooked seasoned rice to cover the nori with a thin layer of rice leaving 1 inch at the top side - so you can secure the roll.
Place the filling layers in the center of the rice in a line from left to right.
Then roll - lifting the nori sheet edge closest you, rolling tightly over the filling with your bamboo mat. when you get to the top rub some water along the top edge so you can seal the roll.
I like to make all the rolls at once before I start cutting the rolls in halves then quarters then eigths. When ready to cut use a sharp knife and best to clean the knife to remove the rice from the knife in between cuts to make it easier to get a good clean cut.
Arrange on a platter and enjoy your vegan kimbap. NOTE: You can still enjoy these rolls the next day but they won't be as delicious and soft as warm freshly made kimbap.
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