Sugar-Free Kimbab

Dive into the wholesome simplicity of Sugar-Free Kimbab, a vibrant and nutritious twist on the classic Korean dish. Perfect for health-conscious food lovers, this recipe swaps sugary additives for naturally flavorful ingredients, making it a guilt-free delight. Soft, seasoned short-grain rice is wrapped in roasted seaweed sheets and rolled with a colorful medley of julienned carrots, cucumber, blanched spinach, golden fried tofu, and tender egg strips. The tofu is lightly infused with soy sauce for a savory depth, while sesame oil and toasted sesame seeds add a nutty fragrance. Easy to prepare in just an hour, this sugar-free kimbab is ideal for a light lunch, on-the-go snack, or stunning party finger food. Serve with a side of soy sauce for dipping to elevate each bite, and enjoy a healthy take on this Korean favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 5

Ingredients

• 2 cups Short grain rice
• 2.5 cups Water
• 1.5 teaspoons Salt
• 2 tablespoons Sesame oil
• 5 pieces Roasted seaweed sheets
• 1 large Carrot
• 1 medium Cucumber
• 100 grams Spinach
• 2 large Eggs
• 200 grams Extra-firm tofu
• 2 tablespoons Soy sauce
• 0.5 teaspoons Black pepper
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Rinse the short grain rice in cold water several times until the water runs clear. Drain well.

Step 2

In a medium saucepan, combine the rinsed rice and 2.5 cups water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes. Remove from heat and let it sit covered for 10 minutes.

Step 3

While the rice cooks, prepare the vegetables and protein. Julienne the carrot and cucumber into thin strips. Blanch the spinach in boiling water for 1 minute, then transfer to an ice bath. Drain and squeeze out excess water. Season with a pinch of salt and a teaspoon of sesame oil.

Step 4

In a non-stick pan, add a bit of oil and cook the eggs into a thin omelet. Once cooked, slice into thin strips.

Step 5

Slice the extra-firm tofu into thin strips. In a separate pan, add a teaspoon of oil and fry the tofu until golden on each side. Add a tablespoon of soy sauce and continue to cook for another minute.

Step 6

Season the cooked rice with 1.5 teaspoons of salt, 1.5 tablespoons of sesame oil, and toasted sesame seeds. Mix thoroughly but gently with a wooden spoon or rice paddle.

Step 7

To assemble the kimbab, place a sheet of roasted seaweed on a bamboo mat, shiny side down. Spread a thin, even layer of rice over two-thirds of the seaweed sheet, leaving a border at the top.

Step 8

In the center of the rice, place a line of sliced carrot, cucumber, spinach, egg strips, and tofu strips.

Step 9

Using the bamboo mat, gently roll the kimbab from the bottom, applying pressure to create a tight roll. Seal the edge of the seaweed with a bit of water. Repeat with remaining ingredients.

Step 10

Using a sharp knife, slice the rolls into bite-sized rounds. Clean the knife with a damp cloth between cuts to ensure clean slices.

Step 11

Serve the kimbab with additional soy sauce for dipping if desired.

Nutrition Facts

Serving size	(1764.0g)

Amount per serving	% Daily Value*
Calories	2333.8

Total Fat 70.6g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 11.9g
Cholesterol 372mg	0%
Sodium 5365.0mg	0%
Total Carbohydrate 345.2g	0%
Dietary Fiber 20.9g	0%
Total Sugars 8.0g
Protein 83.7g	0%

Vitamin D 82IU	0%
Calcium 1710.7mg	0%
Iron 16.9mg	0%
Potassium 2542.7mg	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: 27.0%

Protein: 14.2%

Carbs: 58.7%