Vegan Kimbap (Vegan friendly Korean sushi roll) recipe - My Eclectic Bites (2024)

FAQs

What's the difference between sushi roll and gimbap? ›

Sushi usually features raw fish, seafood, vegetables and rice seasoned with sushi vinegar. The name 'sushi' refers to this vinegared rice. Whereas, kimbap rice is seasoned with sesame oil and doesn't contain raw fish. Instead, kimbap fillings include meats like grilled bulgogi, or cheese, kimchi, ham and eggs.

Gimbap (Korean: 김밥; lit. Gim rice; IPA: [kim.p͈ap̚]), also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated.

Arrange 2 tablespoons of spinach, a few carrots, cucumbers and bell peppers across the center of the rice. Roll the sushi mat up and away from you, using your fingers to hold the vegetables in place as you roll the nori. Pull the mat forward, rolling the nori and rice around the filling. Continue rolling until sealed.

Origins: Kimbap is a Korean rice roll while sushi is a Japanese rice roll with its true origins in China. Ingredients: Kimbap is stuffed with cooked meats and pickled vegetables. Sushi is usually filled with raw seafood and vegetables and is often topped with roe.

Kimbap is packed with a variety of fresh vegetables, making it a jam-packed source of vitamins, minerals, protein, and fiber. With carbs from the rice, protein from the meat, egg, and seaweed, and vitamins from the veggies, kimbap offers a well-rounded meal.

That could explain why Korean food has recently become so popular in the United States and other countries. And one of the most popular dishes in Korea at the moment is Kimbap, which is a mixture of ingredients wrapped in seaweed and rice.

Sometimes referred to as Kimbap, Gimbap translates literally to 'seaweed rice' as the two main ingredients in the roll are the seaweed wrapper and the short-grain rice. One of the large flavor differences between sushi and gimbap is the use of sesame oil instead of sushi vinegar in the rice.

Kimbap should be eaten fresh or at room temperature; refrigerating it makes the rice hard. If you want to prepare kimbap the night before and refrigerate it to eat the next day, the best way to heat it is by frying: dip the whole (uncut) rolls in beaten egg, then dredge in panko (Japanese bread crumbs, sold in bags).

Kimbap and bibimbap are both Korean dishes featuring rice. Kimbap consists of sesame-flavored rice and fillings like meat, veggies, egg, and cheese wrapped up in nori. It has a similar appearance to a sushi roll. Bibimbap is a bowl dish of hot rice, toppings like bulgogi and vegetables, and egg.

Rolled kimbap photo by Grace Lee. Kimbap translates to seaweed (“kim”) rice (“bap”), and it is decidedly not “Korean sushi,” as some may describe it. Yes, it's technically rice wrapped in seaweed with fillings, but the comparison stops there.

Which came first, kimbap or sushi? ›

The Japanese claim that Korean sushi recipes did not emerge until the early 20th century when Japan annexed Korea. It is said that the people of Korea were fond of Japanese sushi creations and found ways to make the recipe their own by incorporating Korean ingredients and cooking techniques to make kimbap.

Is kimchi vegetarian? Not always. According to the 2022 iteration of the Codex Alimentarius international food standards, kimchi is vegetarian in that it's simply “prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation”.

The word bibimbap means stirred or mixed rice. It is served as a bowl of rice with more ingredients on it. These ingredients can include some vegetables (spinach, herbs, potherb, and gosari). Beef or seafood can be added too.

Tuna kimbap and bulgogi kimbap are the popular variations. You can stick to classic fillings like pickled radish, imitation crab, ham, braised burdock root, egg, carrot, fishcake, and cucumber. Or, get creative and use whatever ingredients you have in your kitchen for a modern twist.

Then, brush some sesame oil on the surface of the kimbap to give it extra flavor and give it a shiny appearance. To make the special dipping sauce, combine all the ingredients for the sauce: 1 Tbsp soy sauce, 1 Tbsp water, 1 tsp vinegar, 1 tsp yellow mustard, and 1 tsp Sugar.

One of the biggest differences between sushi rolls and kimbap is that the latter does not use wasabi. Also, the accompaniment of pickled ginger as a palate cleanser with sushi is substituted with kimchi in the Korean version.

Gimpab and kimbap are two different spellings of the same dish. “Gim” (also spelled “kim”) in Korean is the term for “edible seaweed,” while “bap” means “rice.” Gimbap is a seaweed rice roll full of cooked protein and vegetables. Kimbap is also a seaweed rice roll full of cooked protein and vegetables.

The main difference is that Japanese sushi uses sushi rice, which is mixed with rice vinegar, sugar and salt, while Korean Sushi rice is seasoned only with salt and sesame oil.