Seaweed Elegance: Gamté and Pollack Roe Kimbap
Upgrade Your Meal with Gamté Kimbap, Featuring Scallion Pollack Roe and a Cabbage Perilla Seed Salad (No Mayo, Healthy Diet Kimbap)
A low-carb, high-fat kimbap wrapped in sea-grown gamté, filled with scallions and pollack roe.
Kimbap Ingredients- 5 sheets of fresh gamté (seaweed)
- 2 pollack roes (myeongnan)
- Salt (for seasoning)
- Sesame oil (a drizzle)
- Scallions (a generous bunch)
- 1/4 head of cabbage
- 1/3 carrot
- 2-3 leaves of kale
Multi-grain Rice- Rice (for 2 servings)
- Cooked foxtail millet
- Sprouted brown rice
- Kelp (1 piece, for cooking rice)
Delicious Perilla Seed Dressing- 3 Tbsp ground perilla seeds
- 2 Tbsp plum balsamic vinegar
- 1 Tbsp olive oil
- 3-4 Tbsp Greek yogurt (or plain yogurt)
- 2 pinches of salt
- Rice (for 2 servings)
- Cooked foxtail millet
- Sprouted brown rice
- Kelp (1 piece, for cooking rice)
Delicious Perilla Seed Dressing- 3 Tbsp ground perilla seeds
- 2 Tbsp plum balsamic vinegar
- 1 Tbsp olive oil
- 3-4 Tbsp Greek yogurt (or plain yogurt)
- 2 pinches of salt
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the kimbap. Wash the carrot thoroughly, peel it, and then julienne it into thin strips. Using a mandoline slicer can help achieve uniform cuts.
Step 2
Remove the tough core from the cabbage and shred it thinly. Soak the shredded cabbage in cold water for about 10 minutes to crisp it up. Then, rinse it under running water several times and drain completely. Ensure there’s no excess water, as it can make the kimbap soggy; pat it dry with paper towels.
Step 3
Now, let’s make the healthy dressing that adds so much flavor to this kimbap! In a bowl, combine the nutty ground perilla seeds, tangy plum balsamic vinegar, flavorful olive oil, and thick Greek yogurt (or plain yogurt). Season with 2 pinches of salt. Whisk everything together until smooth and well combined. This perilla seed dressing is a wonderful mayonnaise-free alternative; you can also mix in some plain yogurt or mayonnaise according to your preference.
Step 4
Add the shredded cabbage and carrot to the prepared perilla seed dressing and toss gently to coat. It’s best to toss lightly to keep the vegetables nice and crisp.
Step 5
Gently rinse the pollack roe under cold water, carefully remove the outer membrane, and then slice it into bite-sized pieces (about 1 to 1.5 cm thick). Drizzle a little sesame oil over the sliced pollack roe to enhance its flavor.
Step 6
For the multi-grain rice, use slightly less water than usual when cooking, and add a piece of kelp for extra flavor and texture. Once the rice is cooked, while it’s still warm, season it with salt and plum balsamic vinegar. Gently mix it with a rice paddle. You can also mix plum extract and vinegar in a 1:1 ratio for a similar taste.
Step 7
Wash the fresh kale leaves thoroughly and ensure they are completely dry. Remove any tough stems for a more tender bite.
Step 8
Lay out the gamté sheets on a bamboo sushi mat. Placing the smoother side up will help the rice adhere better.
Step 9
Spread the seasoned multi-grain rice thinly and evenly over the gamté. Be careful not to make the rice layer too thick, or the kimbap might burst when rolling. Place the kale leaves neatly on top of the rice, followed by a generous amount of scallions, then the sliced pollack roe, and finally the dressed cabbage salad. You can substitute kale with fragrant perilla leaves or fresh lettuce for a different twist. Trim the tough white parts of the scallions, leaving at least five stalks or more for a vibrant flavor. Now, carefully roll the kimbap tightly using the bamboo mat.
Step 10
Slice the rolled kimbap into desired portions, about 1.5 to 2 cm thick. Wetting your knife slightly with water before slicing will prevent the rice from sticking and ensure clean cuts.
Step 11
If you have any leftover pollack roe and scallions, mix them into the remaining cabbage salad. This salad can be enjoyed as a delicious side dish, or used as a topping for the kimbap, or even as a filling for sandwiches. Enjoy your flavorful Gamté and Pollack Roe Kimbap!
