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Gimbap / Kimbab - das koreanisches Sushi

Gimbap or Kimbab - Korean sushi vegan

Ari
Gimbap - the Korean sushi, a popular Korean snack, with all sorts of fillings. Here the classic version completely vegan.
5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course buffet, finger food, Party & finger food recipes
Cuisine Korea
Servings 6 roles a c. 6 pieces
Calories 260 kcal

Equipment

  • rice cooker*
  • Sushi Set*
  • Knife*
  • cutting board*

Ingredients
  

for the kimbab rice:

  • 500 grams sushi rice*
  • 1 tsp kosher salt*
  • 1 1/2 tbsp. Sesame oil*
  • 1 1/2 tbsp. white sesame* roasted

Possible fillings combined according to your taste:

Anything else:

  • 6 pc nori sheets* Korean Gim (Gimbap) ;)
  • Sesame oil* For painting
  • vegetable oil to grease the pan

Instructions
 

Preparation rice:

  • Cook sushi rice according to package instructions.
  • Mix the cooled rice with sesame oil, toasted sesame seeds and 1 teaspoon salt. Put aside.

Preparation of the fillings:

  • omelet
    You can find the recipe for the vegan omelet here . For a vegetarian version, beat 3 eggs in a bowl with a pinch of salt. Lightly grease a non-stick pan with vegetable oil and heat over medium-high heat. Now add half of the beaten egg, tossing it so that the entire bottom of the pan is coated with egg. Fry until the egg has just set on top. Carefully loosen the egg with a pallet and set on a plate or work surface to cool. Grease the pan lightly if necessary and repeat with the remaining egg.
    Cut the egg lengthwise into thin strips. Put aside.
  • cucumber
    Cut the ends off the cucumber, cut in half lengthways, scrape out the seeds from each half with a spoon and cut lengthwise into long strips. Place the cucumber strips on a plate, sprinkle with salt and toss them around. Set aside for about 10 minutes.
    Rinse the cucumber under cold running water. Then pat dry with paper towels, gently squeezing slightly to remove excess moisture. Lightly grease your pan with vegetable oil and place on stovetop over medium-high heat. Add cucumber and fry for about 1 minute. Set aside to cool.
  • Carrots & Peppers
    Peel the carrots and cut lengthways into julienne. Wash the peppers, halve, deseed and also cut lengthwise into narrow Julien. Add the carrot strips to the pan with a pinch of salt and fry, tossing and stirring, until slightly tender but still crisp, 1 to 2 minutes.
    Do the same with the pepper strips. Set both aside to cool.
    If you need more oil in the pan, you can always put it in.
  • kimchi
    Kimchi can be put in the rolls pure or fried in a pan. Find the vegan kimchi recipe here .
  • vegan bulgogi
    In Korea, bulgogi is made from marinated beef. In our vegan version of the Bulgogi, however, we use Asian mushrooms. You can find the recipe for the aromatic mushrooms from the oven here .
  • Danmuji
    Is the yellow radish or also called yellow radish cucumber and is available in almost every Asian market. Simply cut Danmuji into long strips and you're done.
  • spring onions
    Wash the spring onions and halve or even quarter the thick ones lengthways.
  • Korean Spinach
    Wash the spinach, cook briefly (about 1 minute) in boiling water and then rinse under cold water. Squeeze and season like this .

Roll the kimbab:

  • Gather all the Kimbap ingredients at your "Kimbap Rolling Station". This makes work and assembly easier. At the same time, you keep track and ensure that the ingredients are used evenly and are not neglected later.
  • Place a kimbap or sushi rolling mat on your work surface. Place a sheet of nori on top (shiny side down). Spread the rice on the seaweed sheet evenly and thinly to cover about ⅔ of the seaweed sheet. Leave about 5 cm space at the top of the seaweed. Score a few grains of rice along the top edge as they will help glue the ends together.
  • Arrange your filling in the middle of the rice. The combination of ingredients is entirely up to you.
  • Roll the bamboo mat away from you, wrapping the nori sheet with the rice around the filling.
    Hold the filling with your fingers while rolling with your thumbs. Close the roll with the free part of the nori sheet. Once the roll is closed, gently pinch to slightly pinch the roll and seal the edge.
    If it doesn't hold together well, you can dampen the end with some water at the seam.
  • Repeat with the remaining seaweed sheets, rice and fillings.
  • Brush all finished rolls lightly with sesame oil. Rub the blade of a sharp knife lightly with it.
  • Place 2 kimbab rolls side by side and then cut them both into 1 to 1.5 cm thick pieces
    TIP: it's easier to cut two rolls at the same time than one at a time.
  • You can serve without a dip, as you know it from sushi. However, if you wish, you can serve it with some soy sauce.

Nutrition

Serving: 1Port.Calories: 260kcalCarbohydrates: 36gProtein: 6gFat: 8g
Keyword finger food, gimbal, kimbab, Korean cooking, sushi, vegan kimbab
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