Rice-less Gimbap: Healthy and Delicious Kimchi Rolls
Enjoy guilt-free dieting with our rice-less gimbap! Made with crisp cabbage and flavorful aged kimchi instead of rice, these rolls are a refreshing delight, bursting with the taste of cucumber and aged kimchi.
This special rice-less gimbap replaces traditional rice with thinly shredded cabbage, offering a light yet satisfying meal. The tangy aged kimchi, crunchy cucumber, and soft egg crepe create a clean, refreshing flavor profile without any heaviness. It’s the perfect choice when you’re dieting or craving a lighter meal. While it has no rice, it delivers a rich texture and taste that will leave you feeling content.
Main Ingredients- 100g Cabbage, thinly shredded
- 2-3 Eggs
- 2 rolls Aged Kimchi (Kimchi de Ji), prepared for rolling
- 2 Cucumbers
- 3 Tbsp Canned Tuna, drained
- 2 sheets Dried Seaweed (Gim)
Seasoning & Condiments- 2 Tbsp Mayonnaise (plant-based)
- 1/3 Tbsp Sugar
- 1/2 Tbsp Sesame Oil
- Salt to taste
- 2 Tbsp Mayonnaise (plant-based)
- 1/3 Tbsp Sugar
- 1/2 Tbsp Sesame Oil
- Salt to taste
Cooking Instructions
Step 1
First, prepare 100g of cabbage. Wash it thoroughly, then shred it very thinly so it’s easy to roll in gimbap. In a bowl, crack 2-3 eggs and whisk them with 2-3 pinches of salt. Add the shredded cabbage and mix well. Lightly grease a non-stick pan over low heat and pour the cabbage-egg mixture thinly to cook into an egg crepe, flipping to cook both sides until golden brown. Set aside.
Step 2
In another bowl, combine 3 Tbsp of drained canned tuna. Add 2 Tbsp of mayonnaise, a grind of black pepper, and 2-3 pinches of salt. Mix everything together thoroughly until well combined to create the tuna mayo filling.
Step 3
Rinse the aged kimchi under running water to remove excess brine and squeeze out any excess moisture. In a mixing bowl, add the kimchi, 1/3 Tbsp of sugar, and 1/2 Tbsp of sesame oil. Gently mix with your hands to coat the kimchi. This will soften the tanginess and enhance its flavor.
Step 4
Wash the cucumbers and cut them in half lengthwise. Use a spoon to scoop out and remove the seeds from the center of each cucumber half. Fill the hollowed-out cucumber halves generously with the prepared tuna mayo filling.
Step 5
Take the seasoned aged kimchi and wrap it around each filled cucumber half, tucking in the tuna filling. Roll the kimchi snugly around the cucumber.
Step 6
Place a sheet of dried seaweed (gim) on a bamboo rolling mat. Spread the prepared cabbage-egg crepe evenly over about two-thirds of the seaweed. Place the kimchi-wrapped cucumber rolls on top. Carefully lift the edge of the mat and roll the gimbap tightly, ensuring the filling stays in place. Once rolled, slice into bite-sized pieces and enjoy your delicious rice-less gimbap!
