Low Carb Kimbab
Savor the bold and healthy flavors of **Low Carb Kimbab**, a creative twist on the beloved Korean classic. This recipe replaces traditional rice with tender, seasoned cauliflower rice, making it perfect for keto and low-carb diets. Packed with vibrant, nutrient-rich fillings such as spinach, julienned carrot, cucumber, pickled radish, and a delicate egg omelet, each bite is a colorful balance of fresh and savory. Rolled in nori sheets for that authentic umami flavor, these bite-sized delights are finished with a sprinkle of aromatic sesame seeds. With a preparation time of just 45 minutes, this wholesome, gluten-free kimbab is ideal for a quick lunch, healthy snack, or lively addition to your next picnic spread. Indulge in the guilt-free joy of this low-carb Korean-inspired recipe!
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 sheets nori sheets
- 2 cups spinach
- 1 medium carrot
- 1 medium cucumber
- 4 slices pickled radish
- 2 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
Grate the cauliflower using a cheese grater or pulse in a food processor until it resembles rice.
In a large pan over medium heat, add the grated cauliflower and cook for 5-7 minutes until tender. Stir in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Remove from heat and allow to cool.
Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water, then season with a pinch of salt and set aside.
Julienne the carrot and cucumber into thin matchsticks.
In a non-stick pan, add a little oil and beat the eggs with the remaining salt and pepper. Make a thin omelet, cook through, then slice into long strips.
Lay a nori sheet shiny side down on a bamboo mat. Spread a thin layer of cauliflower rice evenly over the nori, leaving about an inch at the top edge for sealing.
Place a few spinach leaves, carrot and cucumber sticks, a slice of pickled radish, and a few strips of egg in a line about an inch from the bottom edge of the nori.
Using the bamboo mat, carefully roll the kimbab, pressing gently to ensure it's tight. Moisten the top edge with a little water to seal the roll.
Repeat with the remaining ingredients to make four rolls.
Slice each roll into bite-sized pieces. Sprinkle with sesame seeds before serving.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 4237 mg | 184% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 20.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2723 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
