Soy-Free Kimbab

Discover a fresh twist on a Korean classic with this Soy-Free Kimbab recipe, perfect for those seeking a flavorful, allergen-friendly alternative! This vibrant rice roll skips the soy sauce and focuses on wholesome, nutrient-packed ingredients like julienned carrots, crisp cucumber, and tender spinach, all wrapped in perfectly seasoned, vinegared rice and nori sheets. A protein boost comes from savory cooked chicken breast and delicate strips of rolled omelet, creating a balanced and satisfying meal. Packed with toasted sesame notes and a drizzle of aromatic sesame oil, this kimbab is as delicious as it is beautiful. Ideal for picnics, lunchboxes, or snack platters, this recipe delivers classic Korean flavors without compromise. Explore a no-soy version of kimbab that’s just as delightful to make as it is to eat!

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 5

Ingredients

• 2 cups Short-grain white rice
• 2.5 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoon Salt
• 2 medium Carrots
• 1 medium Cucumber
• 3 large Eggs
• 100 grams Spinach
• 2 tablespoons Sesame oil
• 5 sheets Nori (seaweed) sheets
• 0.25 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 150 grams Cooked chicken breast, julienned
• 1 tablespoon Roasted sesame seeds

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine the washed rice with 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for 15-20 minutes until the rice is tender.

Step 2

While the rice cooks, mix rice vinegar, sugar, and 0.5 teaspoon salt in a small bowl until the sugar dissolves. Once cooked, transfer the rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

Step 3

Julienne the carrots and cucumber into thin strips. Blanch the spinach in boiling water for 1 minute, then drain and squeeze out excess water. Season the spinach with 0.25 teaspoon salt and pepper, then toss with 1 tablespoon of sesame oil.

Step 4

Heat a non-stick pan over medium heat. Beat the eggs with a pinch of salt and pour into the pan to make a thin omelet. Cook through without browning, then remove, roll tightly, and slice into thin strips.

Step 5

Lay a sheet of nori, shiny side down, on a bamboo sushi mat or a clean kitchen towel. Spread a thin layer of prepared rice evenly over two-thirds of the nori sheet, leaving the top third empty.

Step 6

Arrange the carrot strips, cucumber strips, omelet slices, seasoned spinach, and julienned chicken breast horizontally across the rice. Be mindful to not overfill.

Step 7

Begin rolling the kimbab by lifting the edge of the mat closest to you and folding it over the fillings, pressing gently to form a tight roll. Continue rolling until the end of the nori is sealed.

Step 8

Lightly brush the outside of the roll with sesame oil and sprinkle with roasted sesame seeds.

Step 9

Repeat the process with the remaining ingredients.

Step 10

Using a sharp knife, slice each roll into 1 cm thick pieces. Serve immediately or refrigerate for a few hours until ready to serve.

Nutrition Facts

Serving size	(1827.5g)

Amount per serving	% Daily Value*
Calories	1479.1

Total Fat 54.2g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 12.0g
Cholesterol 685.5mg	0%
Sodium 2469.1mg	0%
Total Carbohydrate 157.9g	0%
Dietary Fiber 11.0g	0%
Total Sugars 23.5g
Protein 85.9g	0%

Vitamin D 130.5IU	0%
Calcium 464.5mg	0%
Iron 10.5mg	0%
Potassium 2280.2mg	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: 33.3%

Protein: 23.5%

Carbs: 43.2%