Delicious Cabbage Kimbap Packed with Vegetables
Healthy and Tasty Cabbage Kimbap: Diet, Keto, and Vegetarian Kimbap Recipe
Discover a delicious keto kimbap recipe using leftover fresh vegetables from your fridge, easy for anyone to follow. This recipe is especially recommended for those on a diet or pursuing a healthy lifestyle. For detailed steps, check out the blog: https://blog.naver.com/whs9377/222758879955
Keto Kimbap Ingredients
- 2 servings of rice (brown rice or germinated brown rice recommended)
- 1/4 carrot, thinly julienned
- 1/4 zucchini, thinly julienned
- 1/4 head of cabbage, thinly julienned
- 3 eggs
- Pickled radish (optional)
- Kimbap seaweed sheets
Rice Seasoning (for Kimbap)
- Salt to taste
- 1-2 swirls of sesame oil
- Sesame seeds
- Salt to taste
- 1-2 swirls of sesame oil
- Sesame seeds
Cooking Instructions
Step 1
Generously coat a wide pan with cooking oil. Add the julienned carrots and zucchini. It’s ideal if the oil can come halfway up the vegetables. Add two pinches of salt and sauté until the vegetables are tender.
Step 2
While the carrots and zucchini are sautéing, thinly julienne the cabbage. Rinse it briefly under running water, then shake off as much moisture as possible.
Step 3
Prepare 2 servings of rice (mixing brown or germinated brown rice makes it healthier and tastier) and season it for kimbap. Keto kimbap typically has no rice, but adding a small amount of rice for a diet kimbap can enhance the texture.
Step 4
Once the vegetables have absorbed the oil and become tender, use the remaining oil in the pan to cook the other ingredients. This method helps preserve the individual flavors of each ingredient, creating a harmonious taste for delicious keto kimbap.
Step 5
Prepare to make the egg garnish. Beat the 3 eggs, removing the chalazae (the white stringy bits), and season with about two pinches of salt.
Step 6
Before pouring the egg mixture into the pan, add a little cooking oil if it seems dry. Pour in the beaten eggs and cook to create a slightly thick egg garnish. Cooking all ingredients in the same pan minimizes cleanup.
Step 7
While the egg garnish is cooking, finish seasoning the rice. Drizzle 1-2 swirls of sesame oil over the rice, sprinkle with salt, and add sesame seeds. Mix well. Slightly saltier rice will enhance the flavor of vegetarian kimbap.
Step 8
Place the cooked egg garnish on paper towels to absorb any excess oil. Then, slice it into your desired size. Alternatively, you can roll the whole egg garnish into the kimbap according to your preference.
Step 9
Using the residual oil in the pan, stir-fry the julienned cabbage. Lightly sautéing it just enough to coat it with oil will preserve its crisp texture and rich nutrients.
Step 10
This entire process is a ‘one-pan meal,’ reducing the amount of dishes to wash and making kimbap preparation convenient.
Step 11
Add pickled radish from your fridge to the prepared ingredients to complete the keto kimbap filling. Whether to include rice or just use vegetables is up to your preference. Roll the kimbap accordingly!
Step 12
Spread the rice thinly over about two-thirds of a kimbap seaweed sheet. Position the seaweed sheet so the vertical lines are facing you. Place the rice and prepared fillings neatly on the rough side of the seaweed.
Step 13
Roll the kimbap tightly to secure the fillings. To ensure the kimbap stays closed, moisten the edge of the seaweed with a little water or a few grains of rice before finishing the roll for a neat finish.
