Cook Korean vegan kimbap in 4 simple steps
Korean kimbap, similar to sushi, is a beloved Korean dish with steamed rice and various fillings wrapped in seaweed. Originating in the early twentieth century from Japanese norimaki, it has become a favorite picnic food in Korea for its deliciousness and ease of transport. This guide presents a vegan, eggless version of this delightful dish. Let's start cooking.
Gather the following ingredients
For vegan kimbap, gather two cups cooked short-grain rice (cooled), four nori sheets, one small julienned carrot, half a julienned cucumber, one sliced avocado, half a block of pressed and sliced firm tofu, two tablespoons soy sauce, one tablespoon sesame oil, and salt to taste. Garnish with sesame seeds. These ingredients combine to create the authentic flavor of kimbap.
Prepare the rice
Begin by seasoning your cooled, cooked rice. In a large mixing bowl, combine the rice with one tablespoon of sesame oil and a pinch of salt to taste. The aim is to ensure each grain is lightly coated with the seasoning, avoiding mashing them together. This crucial step guarantees your kimbap will have that signature glossy appearance and a flavorful foundation.
Ready the fillings
Begin by sauteing tofu slices in soy sauce until they achieve a golden brown hue on both sides, which enriches their flavor. Concurrently, julienne the carrots and cucumber into slender strips to introduce a crunchy texture inside your roll. Include avocado slices to incorporate a creamy consistency to the ensemble once it's all assembled together, enhancing the overall taste and mouthfeel of the kimbap.
Roll your kimbap
Place a bamboo mat with a sheet of nori on top. Spread an even layer of seasoned rice onto the nori sheet, leaving about an inch empty at the top edge for sealing later on. Arrange tofu slices, carrot sticks, cucumber strips, and avocado neatly over the rice toward the bottom edge where you'll start rolling.
Seal and serve
Roll your kimbap with a bamboo mat, applying gentle pressure for compactness. Leave an inch at the top rice-free; moisten this edge with water to seal. Cut into bite-sized pieces, wetting the knife between slices to avoid sticking. Garnish with sesame seeds. This vegan kimbap caters to dietary preferences while delivering a rich flavor experience accessible to all.
