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, 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 1 tbsp 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 first 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 two sheets and fillings to make two more rolls.
Finish and plate
Slice each of the four rolls into 8 rounds with a wet sharp knife, scatter sesame seeds over, arrange on plates, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.