Vegan Kimbap with Kimchi Fried Rice
Have some leftover rice and kimchi in the fridge? This vegetarian kimbap using kimchi fried rice is delicious and easy to make with all your usual ingredients to make a quick lunch.
I love making a vegan kimbap because it’s packed full of Korean flavors and easy to make and keep in the fridge for packed lunches or afternoon snacks.
If you’re looking for more asian-inspired vegan recipes, give the following recipes a try.
- vegan and hot Korean spicy tofu soup
- vegan and spicy Thai pad krapow with tofu
- vegan and tangy Filipino tofu sisig
What is a vegan kimbap (gimbap)?
A kimbap or gimbap is a Korean dish made with cooked rice, vegetables, and protein, rolled in seaweed paper, gin. The roll is then sliced into bite size pieces that resemble the look of a sushi; that’s why some people say it is a Korean sushi. The origins of kimbap likely took inspiration from Japanese sushi but today it has evolved into it’s own distinct dish with Korean flavors.
There are many variations of vegetarian kimbaps since it is a versatile dish! I like to keep mine vegan and meatless using extra firm tofu but add some tangy and spicy flavor to the gimbap by using kimchi fried rice.
Key ingredients to make a kimbap
- Vegan Kimchi – Make sure to carefully read the instructions of the kimchi label so that the kimchi you buy does not contain fish sauce
- Rice – short grain rice is preferred
- Seaweed Paper – dried sheets of seaweed paper such as nori or gim is crucial to help form the roll shape. You can use sheets of sushi paper.
- Bamboo Mat – I use a bamboo mat to help roll the kimbap. While I’ve tried making this with layered aluminum foil, it is much easier if you are able to find a bamboo mat.
Vegan kimbap fillings
- Protein – I like to use extra firm tofu because it is light and easy to slice into pieces. I have often seen it made with fried tofu pieces as well. You can also make ground “meat” using vegan meat and create a bugolgi style filling
- Pickles – sweet pickled radishes, daikon, and burdock root give each bite a bit of freshness. You can buy store bought asian pickles as well or pickle your own. Yellow pickled radish also known as danmuji is a popular filling for vegetable kimbaps
- Sautéed & blanched vegetables – my favorites are sautéed carrots and blanched baby spinach drizzled with a bit of sesame oil
How to roll kimbaps
Follow my step-by-step tutorial on how to roll a kimbap. You’ll be a pro in no time!
Kimchi Fried Rice Vegan Kimbap
Ingredients
Equipment
Method
- Detailed step-by-step instructions with photos can be found on my how to roll a kimbap guide.
- Cook the kimchi fried rice. In a medium pan, add the vegetable oil over medium heat. Once hot, add the kimchi and gochujang. Stir fry for 2-3 minutes until it is well mixed. Add the leftover rice and mix together for another 3-5 minutes, combine the salt and kimchi juice at the end. Set aside to cool for 5-10 minutes while you prep the other fillings.
- Prep the kimbap fillings. You can add any filling of your choice or try some of the ones I've listed.Pickled Radishes – mix 2 tbsp of sugar with 1/3 cup of rice vinegar and 2/3 cup of hot water until the sugar dissolves and place in a bowl or jar. Cut the radishes into matchsticks half an inch thick. Allow the radish to marinate for 2 hours in the fridge or overnight.Sesame Carrots – thinly slice carrots into matchsticks. Heat a pan over medium heat and add sesame oil. Once hot, add the sliced carrots and cook down for 5 minutes, sauteeing so it doesn't stick to the pan.Blanched Spinach – Boil a pot of water. Once the water boils, turn the heat off and immediately add in your baby spinach. Drain the water. In a small bowl mix together your blanched baby spinach, a pinch of salt, and a drizzle of sesame oil.Extra Firm tofu – Slice the extra firm tofu into matchsticks half an inch thick. You can marinate it in garlic soy sauce or just add it plain. I prefer plain since the kimchi fried rice already has a ton of flavor.
- Roll the kimbap. Place the seaweed paper on top of a bamboo mat. Add the kimchi fried rice and then add your fillings on top. Roll the bamboo mat up into a roll starting from the bottom and working your way up to the top. You can follow my more detailed instructions here. Slice the kimbap into 1 inch pieces and serve.
