Low Sodium Beef Kimbap
Dive into the irresistible world of Korean cuisine with this Low Sodium Beef Kimbap recipe! This healthier twist on the classic beef kimbap uses lean beef and low sodium soy sauce to deliver bold flavor without sacrificing heart health. Perfectly seasoned short-grain rice, enhanced with a touch of low sodium beef broth and rice vinegar, is rolled with vibrant julienned carrots, cucumber, blanched spinach, and tender beef strips all packed in nutritious nori sheets. Gluten-free and easy to prepare, this kimbap is a visually stunning dish, ideal for picnics, lunchboxes, or a stylish appetizer. With just 50 minutes total prep and cooking time, this recipe is an effortless way to enjoy a wholesome, low-sodium Korean treat that's packed full of flavor and texture!
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Recipe Information
Ingredients
- 2 cups short-grain white rice
- 2.5 cups water
- 0.5 cup low sodium beef broth
- 200 grams lean beef
- 2 cloves garlic, minced
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 50 grams spinach, blanched
- 1 tablespoon white sesame seeds, toasted
- 5 pieces nori sheets
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Combine the rice, water, and low sodium beef broth in a rice cooker. Cook according to the manufacturer's instructions.
While the rice cooks, prepare the beef. Thinly slice the beef into strips. In a bowl, combine sliced beef, minced garlic, low sodium soy sauce, 1 tablespoon of sesame oil, and black pepper. Mix well and marinate for 10 minutes.
Heat a non-stick skillet over medium-high heat. Add the marinated beef and stir-fry for about 5-7 minutes, or until fully cooked. Transfer to a plate and set aside.
In the same skillet, sauté julienned carrots for about 2-3 minutes until slightly soft but still crisp. Remove from heat.
In a small bowl, mix the rice vinegar, sugar, and remaining sesame oil. Once the rice is cooked, gently mix in the vinegar dressing while the rice is still warm. Let the rice cool slightly.
Place a sheet of nori, shiny side down, on a bamboo mat. Spread about 1 cup of seasoned rice on the nori, leaving a 1-inch border at the top.
Arrange a few strips of beef, sautéed carrots, cucumber, and blanched spinach on top of the rice.
Using the bamboo mat, start rolling the kimbap tightly from the bottom. Apply gentle pressure to shape the roll. Use water to seal the edge of the nori.
Repeat the process with the remaining ingredients.
Lightly brush the outside of each roll with sesame oil and sprinkle with toasted sesame seeds.
Using a sharp knife, slice each roll into 1/2-inch pieces, wiping the knife with a damp cloth between cuts to maintain a clean edge.
Serve immediately and enjoy your low sodium beef kimbap!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.4 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1969 mg | 42% | |
*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.
