Sugar-Free Kimbab
Discover the wholesome delight of **Sugar-Free Kimbab**, a nourishing twist on the classic Korean dish that’s perfect for a healthy and flavorful meal. This recipe features a vibrant medley of fresh vegetables, protein-packed tofu, and delicate strips of egg, all wrapped in perfectly seasoned rice and roasted seaweed. With no added sugar, this kimbab is a guilt-free indulgence that doesn’t compromise on taste. The spinach is blanched to tender perfection, the tofu is pan-fried with just a touch of soy sauce, and the rice is enriched with fragrant sesame oil and toasted sesame seeds. Ideal for meal prep, picnics, or a light lunch, these beautifully bite-sized rolls are as visually appealing as they are delicious. Plus, they’re easy to customize to suit your preferences, making them a versatile addition to your repertoire of sugar-free recipes!
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Recipe Information
Ingredients
- 2 cups Short grain rice
- 2.5 cups Water
- 1.5 teaspoons Salt
- 2 tablespoons Sesame oil
- 5 pieces Roasted seaweed sheets
- 1 large Carrot
- 1 medium Cucumber
- 100 grams Spinach
- 2 large Eggs
- 200 grams Extra-firm tofu
- 2 tablespoons Soy sauce
- 0.5 teaspoons Black pepper
- 1 tablespoon Toasted sesame seeds
Instructions
Rinse the short grain rice in cold water several times until the water runs clear. Drain well.
In a medium saucepan, combine the rinsed rice and 2.5 cups water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes. Remove from heat and let it sit covered for 10 minutes.
While the rice cooks, prepare the vegetables and protein. Julienne the carrot and cucumber into thin strips. Blanch the spinach in boiling water for 1 minute, then transfer to an ice bath. Drain and squeeze out excess water. Season with a pinch of salt and a teaspoon of sesame oil.
In a non-stick pan, add a bit of oil and cook the eggs into a thin omelet. Once cooked, slice into thin strips.
Slice the extra-firm tofu into thin strips. In a separate pan, add a teaspoon of oil and fry the tofu until golden on each side. Add a tablespoon of soy sauce and continue to cook for another minute.
Season the cooked rice with 1.5 teaspoons of salt, 1.5 tablespoons of sesame oil, and toasted sesame seeds. Mix thoroughly but gently with a wooden spoon or rice paddle.
To assemble the kimbab, place a sheet of roasted seaweed on a bamboo mat, shiny side down. Spread a thin, even layer of rice over two-thirds of the seaweed sheet, leaving a border at the top.
In the center of the rice, place a line of sliced carrot, cucumber, spinach, egg strips, and tofu strips.
Using the bamboo mat, gently roll the kimbab from the bottom, applying pressure to create a tight roll. Seal the edge of the seaweed with a bit of water. Repeat with remaining ingredients.
Using a sharp knife, slice the rolls into bite-sized rounds. Clean the knife with a damp cloth between cuts to ensure clean slices.
Serve the kimbab with additional soy sauce for dipping if desired.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 345.2 g | 126% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 8.0 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1711 mg | 132% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2543 mg | 54% | |
*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.
