This kimbap recipe uses tofu instead of meat, so it’s vegan kimbap! Frying gives the tofu a nice texture and flavor. You won’t miss the meat.
I’m finally sharing this kimbap (or gimbap) recipe I made last summer for visitors from a Korean TV network, BTN (Buddhist Television Network). They were traveling to film a documentary about Korean temple cuisine in America. I made some temple dishes – kimbap and hobak mandu (zucchini dumplings), and shared my thoughts on them for their program.
The kimbap recipe came from the book titled “ Temple Food of Venerable Seonjae”, which is authored by a Buddhist nun, Ven. Seonjae (선재스님), a master of Korean temple cuisine.
This vegan kimbap recipe replaces the meat in the traditional kimbap with tofu and also uses homemade braised burdock root (ueong jorim) as a filling. The tofu is shallow-fried in oil until golden brown and crispy. Frying gives the tofu a nice texture and flavor.
You can buy burdock root pre-made for gimbap in the refrigerated section of a Korean market, but temple food is all about fresh vegetables and homemade ingredients. It’s pretty simple to make at home!
I’ve made this tofu gimbap several times since the BTN visit. Loved it every time! You won’t miss the meat. It’s perfect if you are looking for a vegan gimbap recipe!
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 5 gim aka nori sheets
Rice
- 2 cups uncooked short grain rice standard measuring cup not the cup that comes with a rice cooker - see note
- 1 tablespoons sesame oil
- salt to taste start with 1/2 teaspoon
For the fillings
- 10 ounces firm tofu
- 1 bunch spinach about 8 ounces
- 1 teaspoon sesame oil
- 3 kirby cucumbers
- 2 medium carrots
- 1 burdock root uoeong, braised - see the recipe
- sesame oil
- salt
- cooking oil
Instructions
- Cook the rice using a little less water than usual. Fresh cooked rice is best for gimbap.
- Cut the tofu into about 3/4-inch thick sticks. Pat dry with a paper towel, and lightly sprinkle with salt. Heat a small pan with enough oil to cover the pan. Add the tofu pieces and fry until all sides are golden brown.
- Bring a large pot of water to a boil over high heat, and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out the water. Cut into short lengths by running a knife through a few of times. Season with the sesame oil (about 1/2 teaspoon) and salt.
- Cut the cucumber into 1/2-inch thick sticks. Do not use the seedy part. Heat the pan with a little bit of oil over medium high heat. Stir fry the cucumber until softened. Lightly season with salt.
- Julienne the carrots. Heat the pan with a little bit of oil over medium high heat. Stir fry the carrots until softened. Lightly season with salt.
- When all the other ingredients are ready, remove the rice from the rice cooker. While the rice is still hot, add the sesame oil and salt. Mix well by gently folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
- Put a sheet of gim, shiny side down and longer side toward you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the gim, using a rice paddle or your fingers preferably. Lay the prepared ingredients on top of the rice close to the side toward you.
- Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers. Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
- Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks. Cut the roll into 1/2-inch thick bite sizes.
Rebecca says
Thank you so very much for what has become my all time favorite recipe!
Preparing your vegan Gimbap had turned into a weekly ritual in our kitchen, followed by watching an episode of “Extraordinary Attorney Woo”.
The dish is simply delicious.
Stephanie says
This looks delicious. Stupid question though. How much water goes in the rice cooker? Did I miss it in the instructions?
Hyosun says
No you didn’t miss anything. I didn’t include detailed steps to make rice because everyone uses a diff method (stove top vs rice cooker), diff rice cooker, etc. That will be another post.
Jan Priddy says
Thank you for this. I have not tried it yet, but your instructions are very clear and I am certain we will enjoy the dish.
saBEE says
Thrilled to have come upon your blog!
Made these yesterday and they were a big hit with my husband. He had never had any kind of Gim Bap (outside of the sushi world).
Tonight I am going to be making Jaengban Guksu…sauce is already in the fridge.
I can’t wait to make more Korean dishes! Thank you!
Hyosun says
I’m so grateful that you’ve found my blog! And thanks for introducing gimbap to your husband. Enjoy jaengban guksu!
sarahawa says
is there any ingredient that i can replace if i dont have sesame oli?
Coriander says
You can use a neutral oil, then sprinkle some crushed toasted sesame seeds inside the wrap! It’s not exactly the same, but it’s tasty!
Hyosun says
aww thank you! Good answer! sorry I missed this question.
Amanda says
Thank you so much for the recipe! I made this yesterday and it was sooo yummy! The only think I was missing was the burdock root but I’ll get it for next time. I had a little bit of rice leftover so I made a delicious little rice ball as well 🙂
Max says
I cant sleep. Now I want to eat this at 4.30 am.
Latha says
You make the best looking gimbap on the internet! 🙂 Thank you for sharing your recipes for so many delicious vegetarian foods. Love them. The tableware you choose are beautiful too!
I’ve noticed on my last visit to Lotte and Super Hmart that they carry a variety of dried Korean vegetables. Do you use them? They seem convenient for those times when you don’t have much to work with and you need one more side dish to go with your rice and soup.
Hyosun says
Hi Latha – Thank you for your kind words! Yes I use dried vegetables a lot. I love them. My bibimbap recipe uses dried fern brakes, and I will post more recipes using dried vegetables in the future.
Latha says
Thank you, that would be great! Some of the dried vegetables looked unfamiliar and uniquely Korean since I hadn’t seen them in other Asian (non-Korean) grocery stores. I thought of how resourceful older generation Koreans had to be with vegetables in the winter due to the cold and snowy climate. Not many recipes on the web for these quiet, dependable pantry ingredients. They are overlooked. 🙂
Annie says
Hi Hyosun! I made this last night for me and my siblings. My sister thought she would crave meat after eating this as she is a HUGE carnivore, but she couldn’t tell there was no meat. I got her to eat tofu, which she hardly ever eats. This was a success! Thanks for another wonderful recipe, and hope you’re enjoying the fall weather!
Hyosun says
That’s great to hear! Who needs meat when you can have fried tofu? Right? Yes, I’ve been really enjoying the fall weather and color. It’s just been so beautiful. Too bad it’s almost ending.