If you’re anything like me, you’re always on the hunt for meals that are healthy, delicious, and easy to prep ahead. That’s why I’m obsessed with this Vegan Yubu Kimbap—packed with vibrant veggies, plant-based protein, and all the umami goodness of a perfectly seasoned rice roll.
Yubu, (fried bean curd), is the star of this dish, bringing a satisfying chewiness and rich, savory depth that makes each bite irresistible. Combined with colorful, nutrient-dense vegetables and a touch of sesame oil, this kimbap is the perfect blend of flavor and texture. It’s the kind of meal that makes you feel good from the inside out, thanks to fiber-rich veggies, heart-healthy sesame oil, and the magic of Korean white rice keeping it all together.
Plus, it’s totally freezer-friendly! So make a batch, pop some in the freezer, and you’ve got an instant, nourishing snack ready in minutes.
Vegan Yubu Kimbap Recipe
Ingredients:
- 3 cups Korean white rice
- 300g carrot
- 200g burdock
- 300g spinach
- 200g fried bean curd (yubu)
- 6 sheets seaweed paper
- 150g shiitake mushroom
- Sesame oil
- Sesame seeds
- Teriyaki sauce (I used Yoshida sauce)
- Sugar
- Soy sauce
Instructions:
1. Rinse the Korean white rice and cook it with a 1:1 rice-to-water ratio. Fluffy, sticky perfection awaits!
2. Peel the carrots and burdock root before shredding them into fine strips.
3. To remove burdock’s natural bitterness, soak the shredded burdock in vinegar water (1TBS vinegar in 300ml water) for 20 minutes.
4. Slice the shiitake mushrooms thinly.
5. If your fried bean curd (yubu) isn’t pre-sliced, slice it now.
6. Heat 1T vegetable oil in a pan, add carrots, and season with 1TBS salt. Stir-fry until softened.
7. In the same pan, stir-fry spinach with 1tsp salt and 1TBS sesame oil. Once wilted, squeeze out excess water.
8. Stir-fry burdock and shiitake mushrooms with 2TBS of teriyaki sauce, finishing with a sprinkle of sesame seeds.
9. Boil the yubu briefly to remove excess oil, then toss it in a pan with 1TBS soy sauce and 1tsp sugar. Stir-fry until the liquid is absorbed.
10. Season the cooked rice with salt and sesame oil for extra flavor.
11. Now, it’s time to assemble! Lay out a sheet of seaweed and spread a thin layer of rice on top.
12. Pile on the toppings—don’t be shy! The more, the better.
13. Gently roll the kimbap using a rolling mat, ensuring a tight but delicate wrap.
14. Brush the finished rolls with sesame oil and sprinkle with sesame seeds.
15. Using a sharp knife, cut the rolls into bite-sized pieces.
16. Enjoy fresh, or freeze the leftovers for a convenient meal later!
17. To reheat, simply microwave the frozen kimbap for 3 minutes. It’s like meal-prep magic!
Why You’ll Love This Kimbap
- Packed with plant-based goodness – loaded with fiber, vitamins, and protein.
- Perfect for meal prep – freezer-friendly and easy to reheat.
- Satisfyingly savory – every bite is bursting with umami flavors.
- Great on the go – pack it for lunch, road trips, or a quick snack.
So what are you waiting for? Roll up some of this goodness, stock your freezer, and thank yourself later. Let me know how your kimbap turns out—tag me in your photos, and let’s share the love for this Korean classic!
Check out video on Instagram!
