Low Carb Kimbab

Elevate your snack game with this Low Carb Kimbab, a healthy twist on the Korean classic that's perfect for keto enthusiasts and rice-free eaters! Instead of traditional rice, this recipe features cauliflower rice, seasoned to perfection with soy sauce and sesame oil for an authentic yet lighter flavor. Fresh julienned vegetables like carrot and cucumber, blanched spinach, savory egg strips, and tangy pickled radish come together in each nori-wrapped bite for a vibrant medley of textures and tastes. With just 30 minutes of prep time, this low-carb Korean-inspired dish makes an impressive appetizer, lunch, or nutritious snack for the whole family. Sprinkled with sesame seeds and bursting with flavor, these kimbab rolls are the perfect guilt-free indulgence!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head cauliflower
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 4 sheets nori sheets
• 2 cups spinach
• 1 medium carrot
• 1 medium cucumber
• 4 slices pickled radish
• 2 large egg
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon sesame seeds

Directions

Step 1

Grate the cauliflower using a cheese grater or pulse in a food processor until it resembles rice.

Step 2

In a large pan over medium heat, add the grated cauliflower and cook for 5-7 minutes until tender. Stir in 1 tablespoon of soy sauce and 1 tablespoon of sesame oil. Remove from heat and allow to cool.

Step 3

Blanch the spinach in boiling water for 1 minute, then drain and rinse under cold water. Squeeze out excess water, then season with a pinch of salt and set aside.

Step 4

Julienne the carrot and cucumber into thin matchsticks.

Step 5

In a non-stick pan, add a little oil and beat the eggs with the remaining salt and pepper. Make a thin omelet, cook through, then slice into long strips.

Step 6

Lay a nori sheet shiny side down on a bamboo mat. Spread a thin layer of cauliflower rice evenly over the nori, leaving about an inch at the top edge for sealing.

Step 7

Place a few spinach leaves, carrot and cucumber sticks, a slice of pickled radish, and a few strips of egg in a line about an inch from the bottom edge of the nori.

Step 8

Using the bamboo mat, carefully roll the kimbab, pressing gently to ensure it's tight. Moisten the top edge with a little water to seal the roll.

Step 9

Repeat with the remaining ingredients to make four rolls.

Step 10

Slice each roll into bite-sized pieces. Sprinkle with sesame seeds before serving.

Nutrition Facts

Serving size	(1000.7g)

Amount per serving	% Daily Value*
Calories	614.5

Total Fat 37.0g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 12.1g
Cholesterol 439.0mg	0%
Sodium 4237.3mg	0%
Total Carbohydrate 49.9g	0%
Dietary Fiber 16.7g	0%
Total Sugars 20.0g
Protein 32.3g	0%

Vitamin D 107.5IU	0%
Calcium 285.9mg	0%
Iron 7.3mg	0%
Potassium 2722.6mg	0%

*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.

Source of Calories

Fat: 50.3%

Protein: 19.5%

Carbs: 30.2%