Healthy Chicken Sausage Kimbap
Diet Kimbap: A Healthy and Delicious Kimbap Recipe Without Pickled Radish, Using Chicken Sausage and Cucumber
Kimbap is a perfect, simple meal for busy individuals! Many people enjoy kimbap as a quick meal during long drives or as a hangover cure after drinking. While it’s easy to buy kimbap from snack bars, preparing the ingredients at home can be surprisingly time-consuming. Many kimbap fillings are stir-fried or simmered, making them quite high in calories despite their seemingly simple nature. You might find yourself gaining weight without even realizing it if you mindlessly snack on them. The issue isn’t just the high calorie count; I’ve heard that some snack bars use artificial seasonings in the rice to enhance flavor. Therefore, I prefer to buy from trusted sources or prepare ingredients in batches to make kimbap myself whenever I crave it. There are many ways to make kimbap healthily. Today, instead of the typical chicken breast used for diets, I’ll be using chicken breast frank sausages! Stir-frying or simmering adds unnecessary calories, so we’ll focus on a simple seasoning to reduce sugar and salt while maximizing flavor. Let’s create a healthy kimbap that highlights the fresh combination of rice and vegetables!
Main Ingredients- 3 Chicken breast frank sausages (can substitute with boiled chicken breast or commercially available chicken breast)
- 1 Cucumber
- 1 paper cup of aged kimchi (mukimchi)
- 3 slices of cheese
- 3 sheets of kimbap seaweed (gim)
- 360g of multigrain rice (can substitute with brown rice, barley rice, konjac multigrain rice, etc.)
Rice Seasoning- 2 pinches of salt
- Sesame seeds (a pinch, to be crushed)
- 1 Tbsp sesame oil
Cucumber Brining Seasoning- 2 Tbsp vinegar
- 1 Tbsp allulose (or alternative sweetener)
- 1 pinch of salt
Aged Kimchi Seasoning- 1/2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp perilla oil (deulgireum)
- 2 pinches of salt
- Sesame seeds (a pinch, to be crushed)
- 1 Tbsp sesame oil
Cucumber Brining Seasoning- 2 Tbsp vinegar
- 1 Tbsp allulose (or alternative sweetener)
- 1 pinch of salt
Aged Kimchi Seasoning- 1/2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp perilla oil (deulgireum)
- 1/2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp perilla oil (deulgireum)
Cooking Instructions
Step 1
First, slice the cucumber lengthwise into strips that will fit nicely within the kimbap. Slice them to a moderate thickness so they don’t break easily when rolled.
Step 2
To the sliced cucumber, add a pinch of salt, 2 tablespoons of vinegar, and 1 tablespoon of allulose. Gently mix them together. Let the cucumber brine for about 15-20 minutes. This brining process makes the cucumber crisp and refreshing, eliminating the need for sweet and salty pickled radishes (danmuji) and adding a fresh taste to your kimbap. Lightly squeeze out excess moisture before using.
Step 3
Rinse the aged kimchi (mukimchi) thoroughly under running water to remove excess saltiness and seasoning. Squeeze out the water very well, then finely chop the kimchi. Mix the chopped kimchi with 1/2 tablespoon of plum extract and 1/2 tablespoon of perilla oil to enhance its flavor.
Step 4
Prepare the rice for kimbap. To 360g of warm multigrain rice, add 2 pinches of salt and 1 tablespoon of sesame oil. Crush sesame seeds by rubbing them between your palms before adding them; this releases a richer aroma. Gently mix the rice with a spatula, being careful not to mash the grains, and allow some steam to escape, making the rice slightly drier and fluffier.
Step 5
Lightly rinse the chicken breast frank sausages under running water. You can also microwave them briefly or pan-sear them lightly, according to your preference. If using boiled or store-bought chicken breast, slice it into long strips suitable for kimbap.
Step 6
Now, let’s roll the kimbap. Place a sheet of kimbap seaweed on a bamboo rolling mat, shiny side down. Spread the prepared rice thinly and evenly over about two-thirds of the seaweed. The rough side of the seaweed should face up to help the rice adhere. Layer the brined cucumber, seasoned aged kimchi, chicken sausage, and cheese slices onto the rice. Using the bamboo mat, roll the kimbap tightly and firmly, pressing gently as you roll to ensure it holds its shape.
Step 7
Once the kimbap is rolled, it’s time to slice it. Lightly brush the outside of the kimbap with sesame oil or perilla oil for a glossy finish and appealing look. Use a sharp knife to carefully cut the kimbap into bite-sized pieces without crushing it. Enjoy your nutritious and healthy chicken sausage kimbap!
