Hearty Bacon Keto Gimbap with Crispy Bacon and Soft Egg Crepes
How to Make Bacon Keto Gimbap: A Low-Carb, High-Fat Diet Meal
Discover the popular ‘rice-free’ Keto Gimbap! This recipe is perfect for a low-carb, high-fat (keto) diet and is a trendy choice for a healthy meal. Instead of rice, we use delicate egg crepes as the filling, creating a visually appealing and refreshingly different kind of gimbap. The delightful combination of savory, crispy bacon and soft, savory egg crepes makes for a satisfying meal or snack. Follow these detailed instructions to easily make this delicious dish at home!
Key Ingredients
- 5 fresh eggs
- A pinch of fine salt (for seasoning eggs)
- 2 sheets of roasted gimbap seaweed
- 5 strips of flavorful bacon
- A little cooking oil (for making egg crepes)
Cooking Instructions
Step 1
First, crack 5 fresh eggs into a large bowl. Add a pinch of fine salt to season them. Whisk gently with a fork to break the egg whites’ strings and thoroughly mix the yolks and whites until smooth. Ensuring the eggs are well combined without any lumps will help you create soft and delicate egg crepes.
Step 2
Lightly grease a non-stick pan over medium-low heat with cooking oil, then wipe it thinly with a paper towel. Pour a thin layer of the whisked egg mixture into the warm pan to form an egg crepe. It’s crucial to cook over low heat to prevent the eggs from burning quickly. Once the egg mixture is fully cooked and the surface is smooth, carefully flip it over and cook the other side briefly.
Step 3
Repeat this process, pouring thin layers of egg mixture to create multiple egg crepes until all the egg mixture is used. While this step might seem a bit tedious, it’s essential for creating the hearty filling of your rice-free gimbap. Once done, arrange the cooked egg crepes neatly on a cooling rack or plate and let them cool down slightly. While still slightly warm, roll them up tightly and then thinly julienne them into about 0.5cm strips. Don’t worry too much about their appearance, as they’ll be inside the gimbap anyway!
Step 4
Now, it’s time to cook the bacon. Heat a pan over medium heat and lay the 5 strips of bacon flat. Cook until they are golden brown and crispy. You can gently dab away excess bacon grease with a paper towel as you cook to make them less oily. Personally, I prefer my bacon cooked until it’s golden and slightly crisp but not so much that it becomes hard. Once cooked to your liking, transfer the bacon to a plate lined with paper towels to drain any excess fat.
Step 5
Let’s start rolling the gimbap! Prepare two sheets of roasted gimbap seaweed. Spread the julienned egg crepes evenly over one sheet of seaweed, leaving a small margin at the top and bottom, and focusing the filling in the center. Place 2-3 strips of the cooked bacon lengthwise over the egg crepes. Now, carefully roll the gimbap tightly. If the egg crepes are very thin or haven’t cooled enough, they might break when rolling or cutting, so handle them with care. For easier handling and cutting, consider doubling up the seaweed sheets from the start or moistening the edge of the first sheet with water and attaching the second sheet to create a thicker roll. Once rolled tightly, use a knife slightly dampened with water to cut the gimbap into bite-sized pieces without it falling apart.
