Vegetable Kimbap: A Quick and Healthy Snack for Busy People

For a yummy, nutritious snack that’s ready in minutes, try this Vegetable Kimbap recipe. It only takes a few ingredients and steps and you’ll soon be enjoying the savory blend of crunchy veggies, rice, and seaweed

Gather All Your Ingredients.

Before you get started, make sure to gather the necessary ingredients for your Vegetable Kimbap. You’ll need short grain rice, sesame oil, carrots, cucumber, spinach leaves, salt, seaweed sheets and gochujang (Korean chili pepper paste). Feel free to use any type of vegetables that you’d like, such as bell peppers or mushrooms. After you have everything ready to go, you can move on to preparing your Kimbap!

Cook The Grain of Choice.

Begin by cooking your long grain rice per the instructions on the packaging. Then add a teaspoon of sesame oil and mix it in with the cooked grain. Allow it to cool before use. This will help maintain the integrity of your vegetable kimbap and prevent it from turning soggy

Prepare & Assemble The Fillings.

Once your long grain rice is cooked, mix it with a teaspoon of sesame oil. Allow it to cool completely before you start preparing the fillings. Take out your cutting board and chop up some carrots, lettuce and cucumber into thin slices. Cook the spinach in a pan with garlic and a pinch of salt to draw out its flavor. Lastly, scramble an egg in a separate pan. Now it’s time to assemble the kimbap! Take out a sheet of Korean seaweed paper onto your work surface and spread 1/4 cup of your cooled long grain rice across the sheet. Then place 3-4 tablespoons each of all the prepared fillings around the perimeter of the seaweed paper leaving about 1 inch between them. Finally, roll up each piece from one end towards the other creating 4-6 individual rolls per sheet depending on how thick or thin you choose to cut them. Carefully slice each roll into 4-6 pieces using a sharp knife and cover with plastic wrap before refrigerating. Enjoy!

Roll & Cut the Kimbap Rolls.

After you’ve filled up the seaweed paper with the rice and the fillings, it’s time to start rolling the kimbap rolls. Carefully grip the one end of the seaweed paper near the filling and begin rolling away from your body while tucking in both sides of the wrap as you go. Once all of your fillings have been wrapped, use a sharp knife to slice each roll into 4-6 pieces depending on thickness or thinness you prefer. Finally, cover with plastic wrap before refrigerating for later use. Enjoy!

Cook or Eat Right Away!

Choose whether you would like to cook your kimbap rolls right away or wrap them in plastic and save for later. If you want to eat them immediately, you can shallow fry the rolls on a non-stick pan for about 2 minutes until golden brown. Alternately, serve with a dipping sauce such as soy sauce and sesame oil mixed together. Enjoy!