VEGAN KIMBAP ROLLED IN KOREAN AND VIETNAMESE STYLE

by Thao Le

Kimbap or gimbap is a traditional Korean rustic meal made of rice rolled in nori seaweed. When presented, this meal will be cut into pieces with a variety of vibrant colors. Today, this one-of-a-kind rice roll delicacy is gaining popularity in Korean restaurants around Vietnam.

Kimbap also has an attractive vegetarian version in vegetarian cuisine, due to the exquisite blend of healthful natural components. Vegan Kimbap rolled in Korean and Vietnamese style according to Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi)’s recipe is mostly made of a range of fresh, juicy, and readily available veggies. More specifically, we will demonstrate two basic vegetable roll styles that will enhance this meal to a higher level of sophistication while also appealing to the tastes of your family members.

A very innovative, colorful, and nutritious vegetarian cuisine with a low carbohydrate content that includes a healthy appetite and weight loss. This is the ideal opportunity to jazz up your weekend meals. Hasten to the kitchen and follow the steps below!

Total Time
30 mins
Difficulty
Easy

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Simple Tasty Recipes

Ingredients for 2 Servings

  • 2
    sheets of Seaweed
  • 2
    sheets of Rice Paper
  • 1
    White Cabbage
  • 100
    grams of White Oyster Mushrooms
  • 1
    Carrot (grated)
  • 1
    Cucumber (grated)
  • 1
    piece of Fried Tofu (cut into thin strips)

Time

  • Preparation Time
    15 mins
  • Cooking Time
    15 mins
  • Total Time
    30 mins

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Method

  1. PREPARATION
  2. Cabbage: Boiled and blanched them in cold water, then drained.
  3. Simmer the Mushrooms: In a medium saucepan, heat a little oil and sauté some garlic until fragrant. After adding the mushrooms to the saucepan, season with 3 tablespoons soy sauce for taste, turn off the heat, and finish with ground pepper.
  4. INSTRUCTIONS
  5. Step 1: Roll in Korean style
  6. On a flat surface, spread two sheets of seaweed, add boiled cabbage, carrots, cucumber, tofu, and simmered mushrooms one at a time, and firmly roll the seaweed.
  7. After that, chop them into bite-size pieces.
  8. Step 2: Roll in Vietnamese style
  9. Wet the rice paper and spread two sheets on a flat surface. One by one, add boiled cabbage, carrots, cucumber, tofu, and simmered mushrooms.
  10. Then sprinkle the remaining rice paper with black and white sesame seeds and roll gently to avoid ripping the rice paper.
  11. Finally, lay the rice paper rolls on the cutting board and cut them into bite-size pieces.

Notes:

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Vegan Kimbap rolled in Korean and Vietnamese style Anchay.vn and Food Blogger Duong Yen Nhi (Accnhi)

Vào những ngày rằm bạn có thể tranh thủ làm món chay này để cả nhà cùng thưởng thức nhé! Một lưu ý nhỏ là loại bánh tráng Anchayvn và Accnhi sử dụng là có thành phần bột gạo, bột năng nên bánh tráng sẽ trong suốt và đẹp hơn. Và khi cuốn lá rong biển thì các bạn nhớ cuốn chặt tay nhưng với bánh tráng thì nhẹ tay hơn để rách bánh tráng nha.


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