3 simple ways to make delicious vegetarian kimbap at home

Mix the rice

Put the rice into a bowl, add 2 tablespoons of roasted white sesame seeds, and 1/2 tablespoon of seasoning powder.

Then, mix the rice mixture well.

Prepare and blanch the vegetables

Cut off the tough ends of the asparagus, peel and cut the carrot into long strips about 1/3 the thickness of a finger, and cut the baby corn lengthwise into 4 pieces; wash them all thoroughly.

Wash the cucumber, cut it lengthwise to the same thickness as the carrot!

Bring 1 pot of water to a boil on the stove, and gradually put the asparagus and baby corn to cook until done, then briefly blanch the carrot in high heat and remove it.

Rolling the rice

Spread the seaweed on the table or cutting board, then evenly spread a layer of rice covering about 3/4 of the surface of the seaweed, then sequentially add asparagus, cucumber, baby corn, and carrot on top.

Use your hands to roll it tightly but not too loose, as the filling will fall out when cutting. After rolling, roll it a few more times to ensure the rice is firm and sticky.

Finally, use a very sharp knife to cut the kimbap into small bite-sized pieces to complete!

Final Product

Vegetarian kimbap with vegetables is both delicious and visually appealing. Light and easy-to-eat kimbap can be served with mayonnaise sauce to enhance the dish’s flavor.

Prepare and Marinate Beef Slices

Soak the beef slices in hot water for about 30 minutes to soften, then rinse and drain well.

Place the beef slices in a bowl and marinate with 1 spoon of sugar, 1 tablespoon of soy sauce, 2 tablespoons of mushroom soy sauce, and 2 minced garlic cloves, mix well and let it marinate for about 15 minutes to absorb the flavors.

Prepare the Vegetables

Peel and wash the carrots, then cut them in half and julienne. Wash the cucumber, cut into pieces about 3 finger lengths, split in half, and slice along the length of the cucumber.

Pick and wash the spinach leaves. Wash the lettuce thoroughly.

Stir-frying vegetables

Place a pan on the stove, add 1 tablespoon of cooking oil, when the oil is hot, add shredded carrots and stir-fry on high heat for about 1-2 minutes, add a little salt, and stir-fry until the carrots are just tender, then transfer the carrots to a plate.

Continue using the same pan used for the carrots, add spinach and stir-fry on high heat for about 2-3 minutes until the vegetables are just tender, then transfer to a plate.

Frying beef slices and tofu skin

Heat a pan on the stove, add 2 tablespoons of cooking oil, when the oil is hot, add the marinated beef slices and fry on medium heat until browned, fry for about 2-3 minutes, then flip to the other side and fry for an additional minute before turning off the heat.

Next, in another pan, add about 5 tablespoons of cooking oil, when the oil is hot, add tofu skin and fry on medium heat for about 2-3 minutes until golden, then flip to the other side and continue frying until golden, then transfer the tofu skin to a plate, wait for it to cool, then cut into small bite-sized pieces.

Mixing rice

Place brown rice in a bowl, add 3 tablespoons of roasted white sesame seeds, 1 teaspoon of salt, and 3 teaspoons of sesame oil, and mix the ingredients well.

Rolling kimbap

Spread seaweed on the table or cutting board, then evenly spread the amount of brown rice covering about 3/4 of the seaweed surface, then layer with purple lettuce, spinach, sliced beef, fried tofu skin, cucumber, and carrot on top.

Use your hands to roll it tightly, not too loose, as the filling will fall out when cut. After rolling, roll it a few more times to ensure the rice is compact and sticky.

Then, use a knife to cut the kimbap into small bite-sized pieces.

Final Product

Vegetarian kimbap with beef and colorful brown rice is incredibly eye-catching, a kimbap roll full of colors. The delicious kimbap pieces have evenly absorbed the spices inside, combined with the fragrant sticky brown rice, and you can dip them in soy sauce for extra flavor.

This dish is not only tasty but can also help our sisters lose weight!

Prepare vegetables and mushrooms

You cut off the stems of the white oyster mushrooms, soak them in diluted salt water for about 5 minutes, rinse and drain.

Wash the cucumber, julienne. Peel and wash the carrot, then julienne. Separate the cabbage leaves and wash them.

Sauté mushrooms

Place a pan on the stove and add 1 tablespoon of cooking oil and 1 teaspoon of minced garlic to sauté until fragrant.

Next, add the mushrooms and stir-fry on high heat, seasoning with 3 teaspoons of soy sauce, and stir-fry for about 2 – 3 minutes until the mushrooms are cooked, then sprinkle a little ground pepper and turn off the heat.

Boil cabbage and cut tofu

Put a pot of water on the stove to boil, then add the cabbage and boil for about 4 – 5 minutes until cooked, then remove it.

Cut the fried tofu in half, then slice into pieces about 1/3 of a finger length.

Rolling kimbap

Lay 2 sheets of seaweed on a table or cutting board, then evenly spread boiled cabbage over about 2/4 of the seaweed surface, followed by shredded carrots, cucumbers, fried tofu, and sautéed oyster mushrooms on top.

Use your hands to roll it tightly but not too loose, as the filling will fall out when cutting. After rolling, roll it a few more times to ensure the firmness and stickiness of the kimbap.

Next, wet 2 rice paper sheets, lay them on the cutting board, then spread boiled cabbage evenly over about 2/4 of the rice paper surface, followed by shredded carrots, cucumbers, fried tofu, sautéed oyster mushrooms, and a little black and white sesame seeds on the remaining 2/4 of the rice paper surface.

Use your hands to roll it tightly but not too loose, as the filling will fall out when cutting. After rolling, roll it a few more times to ensure the firmness and stickiness of the kimbap.

Finally, use a knife to cut the kimbap into bite-sized pieces.

Final Product

Vegetarian Kimbap with oyster mushrooms is really unique, isn’t it! Kimbap uses only vegetables, no rice, yet still delicious and visually appealing. The various vegetables blend together, and the oyster mushrooms soak up the seasoning just right.

The dish will taste even better when served with chili sauce. Perfect for snacking or on vegetarian days, very effective!