Soy-Free Kimbab
Discover the irresistible charm of Soy-Free Kimbab, a vibrant Korean-inspired dish that's perfect for a quick lunch, a picnic treat, or a savory snack. This recipe swaps traditional soybean-based ingredients for a soy-free alternative, making it a versatile option for those with dietary restrictions. Featuring perfectly seasoned short-grain rice, crisp julienned vegetables, tender chicken breast, and a delicate sesame oil aroma, all tightly rolled in nutrient-rich nori sheets, this kimbab is a delightful medley of flavors and textures. With fresh ingredients like blanched spinach and homemade egg strips, it’s as wholesome as it is delicious. Ready in just over an hour and packed with umami goodness, Soy-Free Kimbab is a crowd-pleaser that can be served immediately or prepared ahead of time for on-the-go enjoyment.
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Recipe Information
Ingredients
- 2 cups Short-grain white rice
- 2.5 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 2 medium Carrots
- 1 medium Cucumber
- 3 large Eggs
- 100 grams Spinach
- 2 tablespoons Sesame oil
- 5 sheets Nori (seaweed) sheets
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 150 grams Cooked chicken breast, julienned
- 1 tablespoon Roasted sesame seeds
Instructions
Rinse the rice under cold water until the water runs clear. Combine the washed rice with 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for 15-20 minutes until the rice is tender.
While the rice cooks, mix rice vinegar, sugar, and 0.5 teaspoon salt in a small bowl until the sugar dissolves. Once cooked, transfer the rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
Julienne the carrots and cucumber into thin strips. Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water. Season the spinach with 0.25 teaspoon salt and pepper, then toss with 1 tablespoon of sesame oil.
Heat a non-stick pan over medium heat. Beat the eggs with a pinch of salt and pour into the pan to make a thin omelet. Cook through without browning, then remove, roll tightly, and slice into thin strips.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of prepared rice evenly over two-thirds of the nori sheet, leaving the top third empty.
Arrange the carrot strips, cucumber strips, omelet slices, seasoned spinach, and julienned chicken breast horizontally across the rice. Be mindful to not overfill.
Begin rolling the kimbab by lifting the edge of the mat closest to you and folding it over the fillings, pressing gently to form a tight roll. Continue rolling until the end of the nori is sealed.
Lightly brush the outside of the roll with sesame oil and sprinkle with roasted sesame seeds.
Repeat the process with the remaining ingredients.
Using a sharp knife, slice each roll into 1 cm thick pieces. Serve immediately or refrigerate for a few hours until ready to serve.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 686 mg | 228% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 23.5 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2280 mg | 49% | |
*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.
