Low Fat Beef Kimbap
Discover a wholesome twist on a Korean classic with this Low Fat Beef Kimbap recipe, perfect for a nutritious yet satisfying meal. Featuring lean ground beef seasoned with soy sauce and garlic, this recipe pairs light protein with vibrant vegetable fillings like julienned carrots, crisp cucumbers, and tender spinach. Seasoned short-grain rice and roasted seaweed sheets bring authentic flavors together, while black sesame seeds add a finishing touch of visual appeal. With minimal use of oils and fats, it’s a heart-healthy option that doesn’t compromise on taste. Ideal for meal prep or a flavorful snack, these bite-sized rolls are perfect for dipping in soy sauce or enjoying on their own. Quick to prepare and packed with protein and fresh veggies, this low-fat take on beef kimbap will become a favorite go-to for clean eating enthusiasts and Korean food lovers alike!
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Recipe Information
Ingredients
- 200 grams Lean ground beef
- 2 tablespoons Soy sauce
- 1 clove Minced garlic
- 1 teaspoon Sesame oil
- 2 teaspoons Rice vinegar
- 3 cups Cooked short-grain rice
- 1 medium Carrot
- 1 medium Cucumber
- 100 grams Spinach
- 2 large Eggs
- 5 sheets Roasted seaweed sheets
- 0.5 teaspoon Salt
- 1 tablespoon Black sesame seeds
Instructions
Start by preparing the rice. Season your cooked rice with 2 teaspoons of rice vinegar, 1 teaspoon of sesame oil, and a pinch of salt. Mix well and let it cool to room temperature.
In a medium saucepan over medium heat, cook the lean ground beef with 2 tablespoons of soy sauce and 1 clove of minced garlic until fully cooked. Set aside to cool.
Julienne the carrot and cucumber, slicing them into thin, matchstick-style strips.
Blanch the spinach in boiling water for 30 seconds, then drain and rinse with cold water. Squeeze out excess water and season lightly with a pinch of salt.
In a small skillet, lightly beat the eggs with a pinch of salt and make a thin omelet. Let it cool and slice into long strips.
Lay a sheet of seaweed on a bamboo mat, shiny side down. Spread about 3/4 cup of seasoned rice evenly over the seaweed, leaving a 2-inch gap at the top.
In the middle of the rice, place a strip of cooked beef, a few strips of carrot, cucumber, and omelet, and a small handful of blanched spinach.
Using the bamboo mat, roll the seaweed tightly over the fillings. Press and shape the roll firmly, then seal the edges with a little water.
With a sharp knife, slice the kimbap into bite-sized pieces, about 1/2 inch thick. Wipe the knife with a damp cloth between cuts for clean slices.
Finish by sprinkling black sesame seeds on top of the sliced kimbap for added flavor and presentation.
Repeat with the remaining ingredients to make additional rolls. Serve the kimbap fresh, with soy sauce or your favorite dipping sauce if desired.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 7.0 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1739 mg | 37% | |
*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.
