Keto Gimbap (Rice-Free Gimbap)
Low-Carb, High-Fat Diet Friendly! Delicious Rice-Free Keto Gimbap Recipe
For those who adore gimbap but are hesitant due to the rice content, this recipe is perfectly tailored for your low-carb, high-fat lifestyle. Gimbap often contains over half a bowl of rice per roll, making it a challenge for dieters. However, with this recipe, you can enjoy a fulfilling taste and texture without any rice! Utilize leftover ingredients from your fridge to create a nutritious and healthy gimbap. By using egg crepes as a substitute for rice, you ensure a satisfying meal. The variety of fillings complements the rich egg base, offering a truly special flavor experience. Let’s get started!
Gimbap Ingredients
- Gimbap seaweed sheets
- Natto (1 packet)
- Seasoned spinach
- Imitation crab sticks (kani kama)
- Yellow bell pepper
- Red bell pepper
- Canned tuna (drained)
- Perilla leaves (kkaennip)
- Eggs
- Butter
- Mayonnaise
Cooking Instructions
Step 1
Melt butter in a frying pan and pour in beaten eggs to make thin, even egg crepes. Once cooked, cut them into manageable strips. These crepes are delicious on their own!
Step 2
In a bowl, combine the drained canned tuna and imitation crab sticks. Mix generously with mayonnaise. Mayonnaise is a versatile ingredient that enhances the flavor of any filling.
Step 3
Prepare the natto by mixing it well with its accompanying sauce packet. You can add chopped green onions for extra flavor if desired. Using a whole packet of natto per roll adds a sophisticated touch.
Step 4
Lay a gimbap seaweed sheet on a rolling mat. Instead of rice, place strips of the prepared egg crepes lengthwise along the sheet. It’s important to trim the edges of the seaweed sheet slightly where it will overlap to ensure it seals well. The two layers of seaweed meeting will help the gimbap stay firmly rolled.
Step 5
Thinly julienne the yellow and red bell peppers. These peppers add not only beautiful color but also a satisfying crunch and a touch of sweetness, making them highly recommended for keto gimbap.
Step 6
Add a generous portion of imitation crab sticks over the egg crepes. You can shred them or place them whole, as you prefer.
Step 7
Prepare the seasoned spinach. This spinach was not specifically made for the gimbap; it was leftover from a side dish. You can effectively use various side dishes from your refrigerator to make excellent keto gimbap.
Step 8
Wrap the mayonnaise-mixed tuna in a perilla leaf before adding it to the gimbap. Perilla leaves help absorb excess moisture from the tuna, preventing the gimbap from spoiling easily. (However, if you plan to eat it immediately, spoilage is less of a concern!).
Step 9
If you feel the fillings are a bit lacking, add some thinly julienned egg crepes. If you’re an egg lover, feel free to add even more for an extra indulgent roll.
Step 10
Carefully roll the gimbap, starting from the edge closest to you, with the seaweed seam facing upwards. Press firmly as you roll to ensure it’s tightly packed and won’t unravel. After rolling, let the gimbap rest for about 5 minutes seam-side down to allow it to set before slicing. This helps achieve clean cuts. Slightly moistening your knife with water will also make slicing easier.
