Veggie Kimbap (Korean Seaweed Rice Roll)
Veggie Kimbap, a Korean classic, is a seaweed rice roll filled with colorful veggies and packed with flavors. It’s a healthy, portable, and visually pleasing snack or light meal. The sticky rice seasoned with sesame oil, combined with fresh, blanched, or sautéed vegetables, creates a deliciously balanced dish.
Nutrition Facts
Per serving
Energy
26 kcal
Protein
1 g
Carbs
5 g
Fat
1 g
Fiber
0 g
Ingredients
Sesame Seeds
1 tsp (3g)
Sesame Oil
2 tsp (10g)
Nori Sheet
4 sheets (12g)
Carrot
0.5 cup, sliced (100g)
Green Beans (Chopped)
0.5 small cup (50g)
Common salt
0.5 tsp (2.5g)
Spinach
40 gms (40g)
Cucumber
0.25 cup, sliced (50g)
Sticky Rice, Cooked (Short-Grain White Rice)
1 cup (200g)
Instructions
Preparation
Blanch spinach for 30 seconds, rinse with cold water, squeeze out excess water, and season lightly with sesame oil and salt.
Lightly sauté sliced carrots and chopped green beans in a few drops of oil with a pinch of salt until crisp-tender.
Dry roast sesame seeds for 1-2 mins.
Cooking Steps
Prepare the Rice:
- While the rice is still warm, mix in sesame oil, salt, and roasted sesame seeds. Let it cool slightly but avoid refrigerating, as cold rice becomes hard.
Assemble the Kimbap:
- Place a nori sheet shiny side down on the bamboo sushi mat.
- Spread a thin, even layer of seasoned rice over ¾ of the nori sheet, leaving about 1 inch (2.5 cm) of the top edge uncovered for sealing.
- Line up each veggie filling horizontally near the bottom of the rice layer. Use a mix of sautéed carrots, green beans, blanched spinach, cucumber.
Roll the Kimbap:
- Start rolling tightly from the bottom using the bamboo mat, pressing gently as you go. Ensure the filling stays in place.
- Seal the roll by moistening the uncovered edge of the nori with a bit of water and pressing to close.
Slice and Serve:
- Brush the outer surface of the roll lightly with sesame oil for shine and flavor.
- Slice the roll into 1–1.5 cm thick pieces using a sharp knife. Wipe the knife with a damp cloth between cuts to prevent sticking.