Korean Vegetable Rice Roll — Vegetable Kimbap
Korean rice and seaweed roll filled with seasoned spinach, carrot, pickled radish, egg, perilla leaf, and shiitake, sliced into bite-size rounds and brushed with sesame oil.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 240g rice until water runs clear. Whisk 4 eggs with salt and pepper. Mince 4 garlic cloves. Julienne carrot, slice shiitake caps thinly, cut pickled radish into batons. Measure all seasonings: soy sauce, sesame oil, neutral oil, sesame seeds.
Boil
Combine rice with 360ml water in a saucepan, bring to a boil over high heat, cover and cook on lowest heat 12 minutes. Rest covered off heat 8 minutes, then fluff with 2 tsp sesame oil and pinch of salt.
Saute 1
Heat 2 tsp neutral oil in a large non-stick pan over medium. Pour whisked egg in a thin sheet (work in 2 batches if needed), cook 90 seconds until set. Slide onto a board, slice into 1cm strips.
Saute 2
In same pan over medium-high, stir-fry shiitake 2–3 minutes with 1 tbsp soy sauce and half the minced garlic until softened and glazed. Transfer to a plate. While pan cools, blanch spinach 30 seconds in salted boiling water, drain, squeeze dry, toss with 2 tsp sesame oil, remaining garlic, and salt. Stir-fry carrot with pinch of salt over medium-high 90 seconds until tender, cool on a plate.
Wrap
Lay seaweed sheet shiny-side down on a bamboo mat. Spread half the rice in an even layer, leaving 2cm clear at top edge. Line half the egg, radish, spinach, carrot, shiitake, and 2 perilla leaves across the centre. Roll tightly using the mat, brush seam with sesame oil. Repeat with remaining 3 sheets and fillings to make 2 additional rolls (4 rolls total).
Finish and plate
Slice each roll into 8 rounds with a wet sharp knife, scatter sesame seeds over, arrange on a plate, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.