Crispy Cabbage and Creamy Crab Stick Kimbap – A Diet-Friendly Option
How to Make Diet Kimbap with Cabbage and Crab Sticks: Perfect for Those Who Can’t Give Up Rice
This diet kimbap is designed for those who refuse to give up rice while trying to manage their weight. It’s not only delicious but also incredibly filling, making it a satisfying meal option.
Main Ingredients- 1 sheet of dried seaweed (gim) for kimbap
- 1 handful of shredded cabbage (approx. 100g)
- 2 eggs
- 2 crab sticks (surimi)
- 1/4 cucumber (approx. 50g)
- 1/3 bowl of cooked rice (approx. 50g)
Seasoning & Sauce- 1 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce
- 1 Tbsp mayonnaise
- 1 Tbsp Sriracha sauce
Cooking Instructions
Step 1
Start by washing the cabbage thoroughly and removing any tough outer leaves. Then, shred it finely into thin strips, about 0.5cm thick. You’ll need about a large handful for one kimbap roll.
Step 2
To enhance the crispiness, soak the shredded cabbage in water with 1 tablespoon of vinegar for about 5 minutes. After soaking, rinse it well under clean running water to remove any vinegar taste. Drain the cabbage thoroughly in a sieve, and then gently press it with paper towels to absorb any remaining moisture. This step is crucial to prevent the kimbap from becoming soggy.
Step 3
Julienne the 1/4 cucumber into thin strips, similar in thickness to the cabbage. Since you’ll be eating the kimbap right away, there’s no need to salt and drain the cucumber separately; its fresh crunch will be perfect.
Step 4
Whisk the two eggs and cook them into thin omelets in a lightly oiled pan. Once cooled slightly, roll them up tightly and slice them into thin strips to create ‘egg strips.’ Slicing them thinly will help them integrate well with the other ingredients inside the kimbap.
Step 5
Gently tear the crab sticks into 2-3 bite-sized pieces. Avoid shredding them too finely, as this will diminish their texture. A slightly chunkier tear will provide a more satisfying bite.
Step 6
Place the torn crab sticks in a small bowl and add 1 tablespoon of mayonnaise.
Step 7
Next, add 1 tablespoon of Sriracha sauce to the bowl. If you enjoy a spicier kick, feel free to increase the amount of Sriracha sauce to your liking. Remember, Sriracha sauce is low in calories, so you can enjoy its flavor without much worry!
Step 8
Mix the crab sticks, mayonnaise, and Sriracha sauce gently until well combined to create the ‘Sriracha Mayo Crab’ filling. This special mixture is key to elevating the flavor of your kimbap, adding a delightful sweet and spicy note.
Step 9
Prepare only 1/3 of a bowl of cooked rice (about 50g). Omitting rice entirely can lead to a feeling of emptiness even when full. If you’re like me and feel truly satisfied only after eating rice, using a small amount is highly recommended. It also helps to make the kimbap more stable and filling.
Step 10
Lay the kimbap seaweed sheet on a clean surface with the rough side facing up. Spread the prepared rice thinly and evenly over the seaweed, leaving a small border at the top. Make sure the rice is completely cooled before spreading; hot rice can cause the seaweed to tear or shrink.
Step 11
Generously layer the prepared ingredients on top of the rice: a good amount of shredded cabbage, followed by the egg strips, cucumber strips, and finally, the Sriracha Mayo Crab filling. If the roll seems too full and might burst, you can moisten a small strip of seaweed with water and attach it to the edge to help seal it securely.
Step 12
Now, it’s time to roll the kimbap. Hold the ingredients firmly at the edge closest to you and begin rolling tightly with both hands, ensuring the filling stays tucked inside. Roll it all the way to the end. This will result in your delicious Cabbage Crab Stick Kimbap!
Step 13
Slice the finished kimbap into bite-sized pieces. For vegetable-heavy kimbap like this, it’s best to cut them slightly thicker rather than too thin, which helps prevent the ingredients from falling out and maintains a good texture. The satisfying crunch of the cabbage, the savory crab stick, and the spicy-sweetness from the Sriracha sauce combine for an absolutely amazing taste. The feeling of fullness is also incredible, so be sure to give this recipe a try!
