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Vegan Kimbap (with Bulgogi mushroom)

Vegan Kimbap with mushroom close up

Vegan Kimbap with Bulgogi Mushroom – sesame flavor rice roll with sweet tangy Korean radish, savory bulgogi mushroom, refreshing cucumber, and sweet carrots!

Ingredients

Scale

For Bulgogi Mushroom 

  • 2 king oyster mushroom, sliced thinly (see note if you can’t find king oyster mushroom)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

For Rice

  • 6 cups cooked sushi rice (2 cups of uncooked sushi rice, I like to mix half brown sushi rice and half white sushi rice)
  • 2 tablespoons sesame oil
  • 1 teaspoon salt

For Kimbap

  • 6 sheets of seaweed paper
  • 1 large carrot, shredded or cut into match sticks
  • 2 teaspoons grapeseed oil
  • 1/3 teaspoon salt
  • 1 Korean picked Radish, cut into long strips (need 6 strips for this recipe)
  • 2 Persian cucumber, cut lengthwise

Instructions

For Rice

  1. Cook sushi rice according to the instruction.
  2. Once the rice is cooked, add sesame oil and sprinkle salt. Mix and set it aside.

For Carrots and Mushroom

  1. On a small size non-stick skillet, add 2 teaspoons of grapeseed oil and carrot.
  2. Cook for 2-3 minutes with frequent stirring and season with salt. 
  3. Take it out of the pan and set it aside.
  4. On the same skillet, add the mushroom. 
  5. Cook for a couple of minutes until the mushroom releases water.
  6. Add the soy sauce, sugar, garlic powder, and black pepper. 
  7. Stir frequently and continue to cook until the water from mushroom and soy sauce evaporates. 
  8. Take it out of the pan and set it aside. 

For Kimbap

  1. On seaweed paper (the shiny side should be down and the rough side should face you so you can add the rice), add about 1 cup of seasoned rice. Spread the rice evenly and thinly. Leave about an inch gap on top.
  2. About one-third of the way from the bottom, start layering/filling the carrot, mushroom, cucumber, and Korean radish.
  3. Grab the bottom of the seaweed paper and roll over the ingredients. Carefully roll and you can use the sushi rolling mat for assistance. Dab some water on the seaweed paper that we didn’t add rice. Water will act as glue. 
  4. Once you are done rolling the roll, place the roll on the dish, seam side down. 
  5. Continue to make the rest of the rolls.
  6. Cut into bite-size and serve immediately.

Notes

  • Please refer to the “Tips on making Vegan Kimbap with Bulgogi Mushroom” section above for more helpful tips and notes. 
  • If you can’t find king oyster mushrooms in your local grocery store, you can substitute for 1 package of shiitake mushroom or white mushroom.
  • This recipe will make a total of 6 rolls. This is enough to feed 3 adults easily and 4 adults if you are serving it with other food like soup and/or salad.
  • Kimbap is best to eat immediately since the rice will start to dry out (especially in the fridge).
  • If you have leftover, place them in the airtight container and keep in the fridge. Traditionally leftover kimbap is often coated with egg and pan-fried before serving. Then this type of kimbap would no longer be vegan. If you want to keep the recipe vegan, microwave the kimbap slightly (30-45 seconds) and bring it up to room temperature to enjoy. Note that the leftover kimbap will most likely be a little dried, unfortunately.

Keywords: vegan kimbap, vegan mushroom bulgogi kimbap