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Korean Veggie Kimbap


Vegan and healthy, nothing like a delicious rice and veggie rolll. It's a little different, there is no egg, bulgogi or white rice, but you can certainly put those back in. Also, you will notice brown rice is used (high and fiber and digests slower keeping insulin levels more stable), and extra virgin coconut oil (this small amount when mixed with sesame takes on the sesame flavor, but adds on the medium chain fats known to increase the HDL's(HDL (high-density lipoprotein). HDL is the "good" cholesterol that sweeps away the "bad" LDL (low-density lipoprotein) from the walls of blood vessels. Adding extra virgin coconut oil a tablespoon or so a day is healthy and delcious, plus easy to add to recipes. Also black beans replace beef, and/or delicious mushrooms can be used. Also, salt is not just regular salt, but the best you can get that assimilates better in the body- Celtic Mineral Sea Salt. It will often have a light greenish brown tint and you can buy it in health food stores. 


  • 5 cups cooked short grain brown rice 
  • 1 cup black beans cooked
  • 2 large cucumbers cut into lengthwise 1/4 inch strips
  • 1 pound Spinach, Trim and wash
  • 4 whole Carrots, Sliced Lengthwise Into 1/4 Inch strips
  • 1 clove Garlic, Minced
  • 1 teaspoon Celtic Sea Salt
  • 1 Tablespoon Crushed Sesame Seed
  • 1/2 Tablespoon Sesame Oil Plus Extra For The Finger Dipping Bowl
  • 1 T extra virgin coconut oil ( takes on the sesame flavor)
  • 1 cup Sushi Vingegar
  • 1 whole Pickled Daikon, Sliced Into 1/4-inch Strips
  • 1 can Inarisushi (fried Tofu) Sliced Into 1/4 Inch Strips, approx. 10 oz.

Songee_mushroom_roll1.Prepare your rice in a rice cooker or cook on the stove. If you use the stove method, take two cups of brown rice and place in pan. Slightly roast the rice until it pops with a tiny bit of olive oil. Then add enough water to cover all the rice by 1 full inch of water OR simply use double the water, if you use one cup of rice, then add two cups of water. Bring the rice to boil, and then to a very low simmer, set timer for 40 minutes. Do not lift the lid until done. You will have perfect fluffy rice that smells fantastic. 

2. Meanwhile, prepare a large bowl of icy water and set aside.

3. Bring a large pot of slightly salted water to boil. Blanch the spinach for 20 – 30 seconds and remove quickly to the icy water bath. When cool, remove to a colander to drain. Repeat with the carrot strips, except the carrots may take up to a minute of blanching to become tender.

3. Gently squeeze excess water from spinach and throw into a medium sized bowl. Add in minced garlic, salt, sesame seeds, sesame oil and coconut oil. Gently mix and set aside.

4. When the rice is ready, scoop out the rice into a large bowl. Mix in the vinegar gently with a large spatula and spread out to cool.

5. While the rice is cooling, assemble all the ingredients including the daikon, cucumber, seasoned spinach, carrots, and fried tofu on a plate.

6. Use a small bowl of cold water with a few drops of sesame oil. This will be used to dip your fingers as you spread the rice in order to prevent rice from sticking to your fingers.

raw_ingredients30038_17. Now you are ready! Place one sheet of nori on the bamboo mat. Take a scoop of rice and spread evenly and thinly, leaving about a inch at the top free. Dip your fingers in the water/sesame oil bowl and press down gently on the rice.

8. Place the filling on the rice, about one piece each, i.e. one strip of carrot, a strip of tofu, etc. on top of each other towards the bottom closest to your chest. You will have to “create” a long strip of spinach with a couple of pieces. Make sure the fillings are placed close together so that when you start rolling, they wind up in the middle.

9. Roll the nori over the ingredients in a relatively tight roll and press down gently. Bring the sheet to the edge of the mat and roll until the whole sheet is rolled inside the mat. Then squeeze gently to compact the roll together. If the edge is loose, either use a few grains of rice or the sesame oil/water mixture to seal.

You should have enough rice and ingredient to make 10 rolls. Slice the rolls with sharp knife when ready to serve. If you are not going to eat them all right away, leave them as rolls (i.e. don’t cut them) to preserve freshness. Serve with a bowl of miso soup.

10. 1 package sesame Nori, 10 Sheetskimbap1

Photo credits:www.myepikorean.com
Dae-Ahn Sunim, Buddhist Monk and Chef) 


Last Updated (Friday, 11 May 2012 21:56)

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