Low Fat Beef Kimbap

Delight in the vibrant flavors of Low Fat Beef Kimbap, a healthier twist on the classic Korean rice roll. This recipe combines lean ground beef infused with soy sauce and garlic, fresh julienned vegetables, fluffy seasoned rice, and tender blanched spinach, all wrapped in roasted seaweed sheets for a delicious, guilt-free bite. Packed with protein from thinly sliced egg strips and black sesame seed garnish, this kimbap is as nutritious as it is visually stunning. Quick to prepare and perfect for meal prepping or as an on-the-go snack, this low-fat version retains all the authentic flavors with fewer calories. Whether you're craving a light lunch or a shareable platter, this wholesome beef kimbap is a crowd-pleaser that satisfies both taste and health-conscious appetites.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 5

Ingredients

• 200 grams Lean ground beef
• 2 tablespoons Soy sauce
• 1 clove Minced garlic
• 1 teaspoon Sesame oil
• 2 teaspoons Rice vinegar
• 3 cups Cooked short-grain rice
• 1 medium Carrot
• 1 medium Cucumber
• 100 grams Spinach
• 2 large Eggs
• 5 sheets Roasted seaweed sheets
• 0.5 teaspoon Salt
• 1 tablespoon Black sesame seeds

Directions

Step 1

Start by preparing the rice. Season your cooked rice with 2 teaspoons of rice vinegar, 1 teaspoon of sesame oil, and a pinch of salt. Mix well and let it cool to room temperature.

Step 2

In a medium saucepan over medium heat, cook the lean ground beef with 2 tablespoons of soy sauce and 1 clove of minced garlic until fully cooked. Set aside to cool.

Step 3

Julienne the carrot and cucumber, slicing them into thin, matchstick-style strips.

Step 4

Blanch the spinach in boiling water for 30 seconds, then drain and rinse with cold water. Squeeze out excess water and season lightly with a pinch of salt.

Step 5

In a small skillet, lightly beat the eggs with a pinch of salt and make a thin omelet. Let it cool and slice into long strips.

Step 6

Lay a sheet of seaweed on a bamboo mat, shiny side down. Spread about 3/4 cup of seasoned rice evenly over the seaweed, leaving a 2-inch gap at the top.

Step 7

In the middle of the rice, place a strip of cooked beef, a few strips of carrot, cucumber, and omelet, and a small handful of blanched spinach.

Step 8

Using the bamboo mat, roll the seaweed tightly over the fillings. Press and shape the roll firmly, then seal the edges with a little water.

Step 9

With a sharp knife, slice the kimbap into bite-sized pieces, about 1/2 inch thick. Wipe the knife with a damp cloth between cuts for clean slices.

Step 10

Finish by sprinkling black sesame seeds on top of the sliced kimbap for added flavor and presentation.

Step 11

Repeat with the remaining ingredients to make additional rolls. Serve the kimbap fresh, with soy sauce or your favorite dipping sauce if desired.

Nutrition Facts

Serving size	(1356.9g)

Amount per serving	% Daily Value*
Calories	1629.1

Total Fat 54.5g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 6.1g
Cholesterol 495.9mg	0%
Sodium 3150.3mg	0%
Total Carbohydrate 197.5g	0%
Dietary Fiber 12.4g	0%
Total Sugars 7.0g
Protein 82.1g	0%

Vitamin D 82IU	0%
Calcium 383.9mg	0%
Iron 14.0mg	0%
Potassium 1738.6mg	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: 30.5%

Protein: 20.4%

Carbs: 49.1%