Gimbap Fried Rice (Vegan)
Updated: Oct 5, 2020
What's a better way to use up leftover gimbap other than to make fried rice with it?!
I had made some vegan gimbap a few nights ago and I remembered an episode in the Korean reality show Delicious Rendezvous where Chef Baek Jong-Won made fried rice with the leftover gimbap! I combined the concept of kimchi fried rice, vegetable fried rice and gimbap together to make this dish, which is totally vegetarian and vegan friendly! (But don't fright if you are not none of those because you can still make it with whatever kind of gimbap you have!)
This dish is so easy to create and delicious with hints of nuttiness from the sesame oil, nori and the stir fried kimchi make this dish so divine! I urge and invite you to make it from the comfort of your home.
Gimbap Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-4 servings
leftover Vegan or non-vegan gimbap (any kind of filling will work! Mine had spinach, mushroom and asparagus)
1-2 cup fresh cooked sushi rice (optional)
4-6 oz kimchi drained (save the juice) and chopped
2 tbsp sesame oil
1 tbsp soy sauce
1/2 cup reserved kimchi juice
1 tbsp gochujang with 3-4 tbsp warm water
Drain kimchi and reserve the juice. Chop the kimchi into bite pieces and set aside.
In a wok, heat over medium high heat with 1 tbsp sesame oil.
Add drained kimchi and stir fry until fragrant. About 5 minutes and push aside.
Stir in leftover gimbap and mix to combine. About 5 minutes.
Add in additional cooked fresh rice if using and stir fry until combined.
Add in kimchi juice, soy sauce and gochujang and stir to combine until the rice is dry and smell nutty.
Drizzle with additional 1 tbsp of sesame oil and serve with sprinkles of nori and enjoy!
Did you make this recipe? I’d love to see your recreations!