Vegan square gimbap offers a delicious plant-based twist on the classic Korean snack, featuring vibrant flavors and wholesome ingredients. This dish includes two flavorful variations: one with crispy, glazed tofu and savory shiitake mushrooms, and another with tangy aged kimchi mayo and crunchy pickled vegetables. Brown rice adds a hearty texture, while lettuce provides freshness. Wrapped neatly in seaweed and folded into a compact square, this gimbap is both visually appealing and easy to enjoy. Perfect for a healthy meal or snack, it delivers a satisfying balance of taste and nutrition.

Try this recipe from W Table.

Main ingredients:

  • 4 sheets gimbap seaweed
  • 1 cup brown rice
  • Some olive oil
  • 1 tablespoon starch
  • 5-6 lettuce leaves
  • 1/2 tablespoon vinegar
  • 1/2 teaspoon salt

Tofu gimbap ingredients:

  • 1 block tofu
  • 4 shiitake mushrooms
  • 1 cup pickled carrots
  • Sauce ingredients
  • 2 tablespoons soy sauce
  • 4 tablespoons water
  • 1 tablespoon oligo syrup
  • Some black pepper

Aged kimchi mayo gimbap ingredients:

  • 1 cup pickled red cabbage
  • 1 bell pepper
  • 2 tablespoons washed aged kimchi
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon sesame seeds
  • 1 teaspoon oligo syrup

(makes 4 rolls)

Instructions:

Slice the tofu into 1 cm thick pieces, place them on a paper towel to remove moisture, and season with salt and pepper. Slice the mushrooms into an appropriate thickness.

Thinly slice the washed bell pepper. In a bowl, mix the sauce ingredients.

In another bowl, mix the aged kimchi with vegan mayonnaise, 1 tablespoon of sesame seeds and 1 teaspoon of oligo syrup.

Tip: Crushing the sesame seeds before adding enhances the flavor.

Coat the tofu with starch. Heat a pan with a little oil and fry the tofu and mushrooms until golden. Pour the prepared sauce over the tofu and mushrooms and simmer until glazed.

Mix the brown rice with 1/2 teaspoon of salt and 1/2 tablespoon of vinegar.

Cut the seaweed in the center up to the middle. On four sections of the seaweed, spread lettuce and tofu, lettuce and carrots, a thin layer of rice, and mushrooms. Fold each section over the next in a clockwise direction.

For the other rolls, place lettuce and pickled red cabbage, lettuce and bell pepper, a thin layer of rice, and aged kimchi mayo on each section of the seaweed. Fold in a clockwise direction.

Tip: Ensure the ingredients reach the edge of the seaweed for a neat appearance when sliced.

Wrap the gimbap tightly in plastic wrap, slice it in half, and enjoy!

Tip: Wrapping tightly in plastic helps prevent the ingredients from falling out and makes it easier to eat.

[Source: W Table]