Vegan Gimbap (Korean Sushi)
This vegan gimbap recipe is super fun to make and to eat! Gimbap is the Korean form of sushi. They both have similar and a wide variety of ingredients! One of the great things about gimbap/sushi is that you can specialize it to your taste! Whether you like crab, cucumber, carrots, zucchini, or radish…gimbap has got you covered! This dish has been a go-to for my partner and I during our time in Korea so far. You can find it anywhere and you can almost always get it with only vegetables. It is also very common to serve with meat and egg, so just make sure you ask!
Gimbap’s rich flavors come from the sesame oil, pickled vegetables, and salty nori (or seaweed). So let’s take a closer look at the ingredients and how to make this dish!
A Closer Look…
Nori
I have really been enjoying the loads of nori, or seaweed that Korea has to offer. Not only is it delicious but it is absolutely beautiful! It is the best when you get it lightly seasoned and roasted. My favorite is roasted with sea salt and olive oil! You can purchase the snack packs, or the packs specially made for gimbap. You can purchase it at a local store, asian market, or online here.
Beautiful Nori (Seaweed)
The Fillings
I used some pretty classic fillings for the Daegu area but you can feel free to use a variety! As mentioned above, gimbap can also be made with egg and meat. As for the vegetables some of the most common ones are carrot, radish, pickled radish, burdock root, and zucchini. I used carrot, radish, and pickled radish for my vegan gimbap!
You can either julienne or shred your filling ingredients. I shredded mine as I only have a couple small knives to work with at the moment. After shredding or thinly slicing, you will simply saute in some sesame oil for 5-6 minutes! Top with a pinch of salt and you’re good to go!
The Process
Here are a few pictures to help demonstrate how you will prepare and roll your gimbap!
Prepare all of the Ingredients
Once all of your ingredients are sliced and cooked it is helpful to lay everything out and be prepared. Pictured here is my cooked rice, prepared fillings, nori sheets, sesame oil and seeds for topping, and my bamboo mat. You do not need a bamboo mat but it is very helpful during the rolling process.
Spread out the rice and lay the fillings side by side
Lay your nori on top of the bamboo mat. Spread a thin layer of rice onto the nori. Leave approximately 1 inch of space at the top. Spread the fillings side by side on top of the rice.
Rolling the Gimbap
Roll the vegan gimbap away from you. Tuck the nori around the fillings. Give a gentle squeeze with each roll.
The final gimbap roll
On the last roll give one last gentle squeeze. Then unravel the gimbap from the bamboo mat and slice! When you slice you should use a very sharp knife. Coat the knife in sesame oil so the rice does not stick. Try to cut the pieces with a single slice of the knife for a clean cut.
Serve and enjoy!! Let me know what you think of this delicious vegan gimbap recipe in the comments below!
- 1 cup glutenous sticky rice
- 3 teaspoons sesame oil (divided + more for topping)
- 1 medium carrot (shredded or julienned)
- 1/2 cup white radish (shredded or julienned)
- 4 thin slices yellow pickled radish
- A pinch of salt
- 2 sheets nori (specifically for gimbap)
- 1 teaspoon white sesame seeds
1
Cook the rice. In the meantime prepare the rest of the ingredients.
2
Heat 1 teaspoon sesame oil in a small pan. Place the shredded or julienned carrots and radish into the pan and saute for approximately 5 minutes, or until tender. (You can saute together or separately)
3
Remove from heat and lightly season with salt.
4
Place the carrots, radish, and pickled radish on a plate in preparation for making the gimbap roll.
5
Once the rice has cooked, remove from heat and add 2 teaspoons of sesame oil and a pinch of salt. Stir and allow to cool for 5 minutes.*
6
Lay out your bamboo or silicone gimbap mat and place the nori (seaweed) onto the mat. *
7
Place a thin layer of rice onto the nori, using a spoon to help spread it evenly. Leave a little space on the sides and leave about 1 inch of space on the top edge. (Refer to picture)
8
Lay your fillings across the rice side by side. (Refer to picture)
9
Roll the bamboo mat away from you, curling the nori around the fillings. With each roll, give the gimbap a little squeeze with the bamboo mat.
10
Once finished, give one last gently squeeze and then unravel the gimbap from the mat.
11
Brush the tops of the gimbap with sesame oil. Sprinkle some sesame seeds on top (optional).
12
To cut the rolls, lightly coat the knife in sesame oil so the rice doesn’t stick to the knife.
13
Slice into 1/2 inch pieces. You should be able to cut a piece with one slice of the knife.
14
Serve immediately or pack for lunch!
*This dish is a lot easier to make with freshly cooked rice. If you have old rice, add some water and heat up on the stove to soften.
*You don’t have to use a mat but it does help a lot!