Vegan Kimbap (Vegan friendly Korean sushi roll) recipe - My Eclectic Bites (2024)

FAQs

What is the difference between sushi roll and kimbap? ›

Sushi usually features raw fish, seafood, vegetables and rice seasoned with sushi vinegar. The name 'sushi' refers to this vinegared rice. Whereas, kimbap rice is seasoned with sesame oil and doesn't contain raw fish. Instead, kimbap fillings include meats like grilled bulgogi, or cheese, kimchi, ham and eggs.

Bibimbap, a Korean rice dish with gochujang and mixed vegetables, is a very popular dish around the world [20], [21]. Also, kimbap is a Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed), and served in bite-size slices.

Gim

Gimbap / Main ingredient

Gim, also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.

Wikipedia

To prepare the kimbap:

Then add your fillings: in each roll, I add about 1 cup (yes, 1 cup) of the julienned carrot, ½ cup of seasoned spinach, 1 strip of vegan egg (or 6 slivers of JustEgg Folded), 1/3 cup of mushrooms, 1 sliver of pickled turnip and 1 sliver of marinated burdock.

Kimbap is super healthy and nutritious as it contains so many vegetables. If you want to make a Korean cabbage sandwich, I used my crispy cabbage pancake as the filling, which you can find here.

Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

Kimbap is a popular to-go snack in Korea as it's easy to eat on the move. The ingredients used in kimbap are more common and accessible than sushi-grade raw fish and roes, making them an affordable food for all.

You might be asking yourself what to eat kimbap with, say, at your next picnic. You can't go wrong pairing it with classic Korean sides such as kimchi or pickled vegetables.

Regardless, gimbap and makizushi now refer to distinct dishes in Japan and Korea: the former called kimupapu (キムパプ) in Japanese and the latter called gimchobap (김초밥; "gim sushi") or norimaki (노리마키) in Korean.

Second, “kimbap rice is seasoned with sesame oil and is more savory, where sushi rice is vinegar-based. Third—and most important—is the filling.” Futomaki tends to be filled with raw seafood and feels almost like a palate cleanser, while kimbap is more balanced and has more heft.

What is the most popular kimbap? ›

Mayak is a popular variety of South Korean rice rolls (gimbap). These mini versions of the standard roll consist of rice, toasted seaweed, and fillings that traditionally include carrots, pickled radish, and spinach. Unlike the traditional gimbap, mayak is never sliced.

Kimbap rolls are often eaten as a snack or light meal in Korea, and they can be found in many Korean restaurants and street food stalls. They are usually served with soy sauce and/or a spicy dipping sauce, and they are typically sliced into bite-sized pieces for easy eating.

Place a piece of dried laver on a bamboo mat. Spread out 1 cup of the gimbap rice over 3/4 of the laver, leaving the 1/4 of the laver farthest from you empty. Place a layer of carrots, kale, mushroom, pickled radish, and a strip (or two) of eggs on the rice. Try to stack the filling ingredients on top of one another.

Triangular gimbap (Korean: 삼각김밥 is a kind of gimbap. It is made from steamed white rice (bap) and various other ingredients. It is wrapped by gim (sheets of dried laver seaweed) in a triangle shape. The plastic wrapping is folded between the gim and rice.

Gimbap (also sometimes spelled "kimbap") is the perfect meal on-the-go, a common sight at bus stations and a must-have at school picnics. The only limit for kimbap fillings is your imagination: You can find tuna, avocado, chicken, shrimp, and bulgogi kimbap.

Kimbap—also known as gimbap—are Korean rice rolls that might look a lot like Japanese sushi rolls but, in truth, are nothing like sushi. Kimbap (from gim, a type of seaweed, and bap, the Korean term for "rice") is easy, portable, and adaptable to any palate, diet, or occasion.

It's impossible to say. Rice, vinegar, and seaweed have all been eaten since prehistoric times. I'm willing to bet, however, that rice rolled in seaweed as a food (“kimbap” in Korean) predates Edo-style sushi (where the vinegared rice is topped with a slice of fish). The latter dates only to the 18th Century.

The main difference is that Japanese sushi uses sushi rice, which is mixed with rice vinegar, sugar and salt, while Korean Sushi rice is seasoned only with salt and sesame oil.