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    Home » Noodles and Rice

    Vegan kimbap

    Published 11/05/2015. Updated 02/26/2022

    Jump to Recipe

    This kimbap recipe uses tofu instead of meat, so it’s vegan kimbap! Frying gives the tofu a nice texture and flavor. You won’t miss the meat.  

    DSC 11421 e1446775953749 - Vegan kimbap

    I’m finally sharing this kimbap (or gimbap) recipe I made last summer for visitors from a Korean TV network, BTN (Buddhist Television Network). They were traveling to film a documentary about Korean temple cuisine in America. I made some temple dishes – kimbap and hobak mandu (zucchini dumplings), and shared my thoughts on them for their program.

    The kimbap recipe came from the book titled “ Temple Food of Venerable Seonjae”, which is authored by a Buddhist nun, Ven. Seonjae (선재스님), a master of Korean temple cuisine.

    DSC 0875 e1446774684726 - Vegan kimbap

    This vegan kimbap recipe replaces the meat in the traditional kimbap with tofu and also uses homemade braised burdock root (ueong jorim) as a filling. The tofu is shallow-fried in oil until golden brown and crispy. Frying gives the tofu a nice texture and flavor.

    You can buy burdock root pre-made for gimbap in the refrigerated section of a Korean market, but temple food is all about fresh vegetables and homemade ingredients. It’s pretty simple to make at home!

    I’ve made this tofu gimbap several times since the BTN visit. Loved it every time! You won’t miss the meat. It’s perfect if you are looking for a vegan gimbap recipe!

    DSC 11801 e1446776831283 - Vegan kimbap

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0875 150x150 1 - Vegan kimbap

    Tofu gimbap

    4.89 from 17 votes
    Servings: 5
    Print Recipe

    Ingredients

    • 5 gim aka nori sheets

    Rice

    • 2 cups uncooked short grain rice standard measuring cup not the cup that comes with a rice cooker - see note
    • 1 tablespoons sesame oil
    • salt to taste start with 1/2 teaspoon

    For the fillings

    • 10 ounces firm tofu
    • 1 bunch spinach about 8 ounces
    • 1 teaspoon sesame oil
    • 3 kirby cucumbers
    • 2 medium carrots
    • 1 burdock root uoeong, braised - see the recipe
    • sesame oil
    • salt
    • cooking oil

    Instructions

    • Cook the rice using a little less water than usual. Fresh cooked rice is best for gimbap.
    • Cut the tofu into about 3/4-inch thick sticks. Pat dry with a paper towel, and lightly sprinkle with salt. Heat a small pan with enough oil to cover the pan. Add the tofu pieces and fry until all sides are golden brown.
      DSC 1059 e1446779387131 - Vegan kimbap
    • Bring a large pot of water to a boil over high heat, and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out the water. Cut into short lengths by running a knife through a few of times. Season with the sesame oil (about 1/2 teaspoon) and salt.
      DSC 0921 e1446779079371 - Vegan kimbap
    • Cut the cucumber into 1/2-inch thick sticks. Do not use the seedy part. Heat the pan with a little bit of oil over medium high heat. Stir fry the cucumber until softened. Lightly season with salt.
      DSC 0956 e1446779628967 - Vegan kimbap
    • Julienne the carrots. Heat the pan with a little bit of oil over medium high heat. Stir fry the carrots until softened. Lightly season with salt.
      DSC 0925 e1446779871964 - Vegan kimbap
    • For the burdock root, see the recipe.
      DSC 0956 e1445483055850 - Vegan kimbap
    • When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by gently folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
      DSC 1067 e1446780201883 - Vegan kimbap
    • Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably. Lay the prepared ingredients on top of the rice close to the side toward you.
      DSC 1087 e1446780415914 - Vegan kimbap
    • Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
      DSC 0826 e1446780762993 - Vegan kimbap
    • Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. Cut the roll into 1/2-inch thick bite sizes.
      DSC 1109 e1446781037982 - Vegan kimbap

    Notes

    Mix 1 cup regular short grain rice with 1 cup short grain brown rice for a healthier option.
    Adapted from Temple Food of Venerable Seonjae
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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