Vegan Vegetable Gimbap recipe - ingredients, nutrition and when to eat it
Vegan Vegetable Gimbap is made by rolling rice and vegetables in dried seaweed without eggs or ham.
Vegan Vegetable Gimbap is made by rolling rice and vegetables in dried seaweed without eggs or ham. The carrot and burdock are gently sweet, while cucumber and spinach add a fresh flavor. It’s perfect for a simple packed lunch or a light dinner.
Vegetables · 35 minutes to cook
Nutrition (per 274.9g serving): 336.9 kcal · protein 8.1g · carbohydrate 62.4g · fat 6g · sodium 298.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t spread the rice too thickly all the way to the edge of the seaweed, or it may spill out as you roll it.
Tips: Stir-frying the burdock in soy sauce gives it the familiar flavor of gimbap, but a little salt alone works well if you want to highlight the vegetables’ mild taste.
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Ingredients (1 serving)
- Rice (white rice) — 0.8 bowl
- Roasted seaweed — 1 sheet
- Carrot — 0.3 pc
- Cucumber — 0.2 pc
- Burdock root — 0.5 piece
- Spinach — 0.5 handful
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp