Special Keto Gimbap Made by My Daughter
Hot and Healthy ‘Keto Gimbap’ Recipe
I’m sharing a keto gimbap recipe that my daughter recently made for me. She whipped it up quickly with ingredients from the fridge, and it turned out to be a special gimbap that’s both delicious and healthy. She even added a touch of spicy chili pepper so it’s enjoyable for kids too. Shall we make this keto gimbap, perfect for special occasions or as a healthy snack for your children?
Keto Gimbap Ingredients- 5 sheets of seaweed (gim)
- 4 carrots
- 15 eggs
- Shredded imitation crab meat (kanikama) to taste
- 1.5 bowls of rice (or konjac rice for a true keto option)
- 25 pickled radish wraps (ssammu)
- 50 perilla leaves (kkaennip)
- 5 Korean green chili peppers (cheongyangcho)
- 3 slices of cheddar cheese
- A little olive oil
Cooking Instructions
Step 1
First, let’s prepare the carrots. Use a mandoline slicer to thinly julienne the carrots. Lightly coat a pan with olive oil and stir-fry the julienned carrots until they become tender. It’s best to sauté them just enough without making them too soft.
Step 2
For the egg layer, beat 3 eggs per gimbap roll. Make a thick omelet, let it cool slightly, then cut it in half for easier handling in the gimbap. Squeeze out any excess moisture from the pickled radish wraps. Wash and thoroughly dry the perilla leaves. Deseed the Korean green chili peppers and slice them thinly. If making for children, you can adjust the amount of chili peppers or omit them entirely.
Step 3
Now, let’s prepare the ‘rice’ component for the keto gimbap. Place 1.5 bowls of brown rice or konjac rice in a bowl. Drizzle a little sesame oil to add a nutty aroma and mix well. You don’t need to season the rice separately.
Step 4
It’s time to assemble the gimbap! Lay a sheet of seaweed (gim) on a rolling mat. Spread the prepared rice thinly over the seaweed. Arrange 5 perilla leaves on top, followed by a generous amount of the sautéed carrots. Next, add the halved egg omelet, shredded imitation crab meat, and about 1/4 of the sliced green chili pepper. On the edge of the seaweed, place a slice of cheddar cheese. Cover this with the pickled radish wraps and another 5 perilla leaves. Layering the ingredients this way will create a rich and flavorful gimbap.
Step 5
Carefully roll the seaweed with all the fillings from the edge closest to you, rolling tightly. Lightly moisten the end of the seaweed with water to seal the roll. Once the gimbap is tightly rolled, slice it into bite-sized pieces. You can cut them into small ‘kkooma’ gimbap or standard gimbap size. Enjoy your delicious creation!
