Keto Gimbap (Cabbage and Egg Gimbap)
Low-Carb High-Fat Keto Gimbap Recipe: Delicious and Easy to Digest
Introducing a ‘Cabbage and Egg Keto Gimbap’ recipe that’s easy on your stomach and keeps you feeling full, perfect for enjoying without guilt during your diet. This gimbap boasts a fantastic flavor with minimal ingredients. Making two rolls each morning can provide a satisfying meal from breakfast through lunch. It’s a healthy and delicious option, especially recommended for those following a low-carb, high-fat lifestyle.
Essential Ingredients- 1/4 head of cabbage (approx. 200g)
- 10 large eggs
- Pinch of salt (about 1 pinch per egg)
- Pinch of black pepper
- 8 sheets of seaweed for gimbap
Cooking Instructions
Step 1
First, prepare the cabbage. You’ll need about 1/4 head, roughly 200g. Wash it thoroughly and then slice it finely into thin shreds, about 0.5cm thick. Rinse the shredded cabbage under running water several times to remove any impurities, then drain it well in a colander. This step is crucial to prevent the gimbap from becoming soggy.
Step 2
Crack 10 large eggs into a bowl. Remove the chalazae (the white strings) and whisk them well. Season the eggs with a pinch of salt (about one pinch per egg) and a little black pepper. Stir until the salt and pepper are evenly distributed. Be careful not to whisk too vigorously, as this can create too much foam.
Step 3
Add the drained shredded cabbage to the beaten eggs. Gently mix everything together, ensuring the cabbage is evenly coated with the egg mixture. Be careful not to break the cabbage shreds while mixing.
Step 4
Heat a frying pan over medium-low heat and add a moderate amount of cooking oil. (This is important! If the heat is too high, the egg will burn on the outside while remaining uncooked inside, and it will tear easily when you try to flip it.) Use a ladle to spread a thin layer of the cabbage and egg mixture onto the pan. Making the egg layer thin ensures it cooks through nicely and has a pleasant texture.
Step 5
Once the bottom layer of egg is lightly golden and cooked through (you can check by gently lifting an edge), carefully flip it over using a spatula. Cook the other side until it’s also golden brown. You’ll have a delicious cabbage and egg ‘jeon’ (pancake). While tasty on its own, turning it into gimbap makes it a more substantial and satisfying meal.
Step 6
This cabbage and egg ‘jeon’ alone makes for a tasty gimbap, but I like to add shredded carrot for extra texture and flavor. Wash one medium carrot, peel it, and cut it into thin strips. The crispiness of the carrot truly elevates the taste of this keto gimbap.
Step 7
Prepare your bamboo rolling mat and lay out 8 sheets of gimbap seaweed. Place the seaweed with the rough side facing up; this helps the filling adhere better.
Step 8
Lay one sheet of the cooked cabbage and egg ‘jeon’ onto the seaweed, overlapping slightly if needed. You can trim the ‘jeon’ to be slightly shorter than the seaweed for easier rolling, or place it full width.
Step 9
Arrange the shredded carrots evenly over the egg layer.
Step 10
Adding pickled radish (danmuji) provides a nice sweet and sour contrast that cuts through any richness. However, if you don’t have danmuji, try using pickled spicy green chilies like I did! The spiciness beautifully balances the flavors and pairs surprisingly well with the cabbage and egg, making it incredibly delicious.
Step 11
Once all the filling is in place, lightly moisten the edge of the seaweed with water. This acts as glue, sealing the gimbap securely. If your seaweed sheet is smaller than the filling, you can overlap two sheets of seaweed by about an inch and seal them together with a little water before rolling. This technique prevents tearing and makes rolling much easier.
Step 12
Roll the gimbap up tightly, then slice it into bite-sized pieces, about 1.5 to 2cm thick. Even without rice, one roll is quite substantial, comparable to regular gimbap in volume. Your healthy and appetizing keto gimbap is now ready to enjoy!
Step 13
Time to savor your keto gimbap! You’ll taste the rich flavor of the eggs, the tender sweetness of the well-cooked cabbage, and the satisfying crunch of the carrots. The addition of the spicy pickled chilies creates a delightful complexity, cutting through any potential richness and offering a harmonious blend of tastes. This is a delicious meal that might make you forget you’re on a diet!
