Sweet Potato Kimchi Gimbap: A Healthy, Rice-Free Diet Recipe
Diet Gimbap, Creative Sweet Potato Dish, Aged Kimchi Gimbap, Easy Healthy Meal
Experience the perfect harmony of sweet potatoes and crunchy aged kimchi! We’ve created Sweet Potato Kimchi Gimbap using sweet potatoes instead of rice for a healthier option. Doesn’t everything taste magically delicious when rolled up in seaweed? Enjoy this satisfying and tasty gimbap, made without rice, for a wonderfully healthy meal!
Main Ingredients- 2 sheets of Gimbap seaweed (nori)
- 2 medium sweet potatoes
- 1/2 head of aged kimchi (well-fermented kimchi)
- 1 Tbsp sesame oil (approx. 15ml)
Cooking Instructions
Step 1
First, prepare two medium sweet potatoes. Peel them, cut them into appropriate-sized pieces, and place them in a pot. Add enough water to cover and boil until they are very tender (this will take about 20-25 minutes). You can check for doneness by easily piercing them with a fork. Once cooked, drain the sweet potatoes and mash them thoroughly while still warm, using a fork or a masher. This creates your filling base, ensuring the gimbap is satisfying even without rice.
Step 2
Prepare two sheets of gimbap seaweed. To help the seaweed stick together when rolling, lightly dampen one side (either the rough or smooth side) with a little water. You can also layer the two sheets of seaweed together at this stage.
Step 3
Spread the mashed sweet potato evenly over the seaweed sheet that has a slight dampness. Use a spoon or your hands to create a thin, even layer, leaving a small margin at the edges to make rolling easier.
Step 4
Aged kimchi can have a strong flavor, so rinse it under running water to mellow its sourness. Squeeze out any excess water thoroughly with your hands. Chop the squeezed kimchi into manageable pieces (about 1-2 cm wide) and place them in a bowl. Add 1 tablespoon of sesame oil and gently mix to coat. Arrange this seasoned kimchi evenly over the mashed sweet potato layer. The kimchi’s crisp texture and savory flavor will beautifully complement the sweetness of the potato.
Step 5
For an extra touch of freshness and a delightful crunch, you can add a layer of finely shredded cabbage on top of the kimchi. The crispness of the cabbage will further enhance the overall texture of your gimbap.
Step 6
Now it’s time to roll the gimbap tightly! Starting from the edge closest to you, carefully but firmly roll the seaweed and filling away from you, ensuring the ingredients don’t spill out. A handy tip for slicing: instead of a regular kitchen knife, try using a bread knife or wetting your knife blade slightly with water. This prevents the seaweed from tearing and results in cleaner cuts!
Step 7
You’ll notice that slicing this sweet potato gimbap is much easier and cleaner than with traditional rice-filled gimbap. Slice it into your desired bite-sized pieces, and it’s ready to serve!
Step 8
If you find the gimbap a little plain, try adding a decorative drizzle of a custom sauce made by mixing mayonnaise and sriracha sauce. Alternatively, serve it as a dipping sauce. This addition brings a delightful combination of sweet, spicy, and creamy flavors. Enjoy your Sweet Potato Kimchi Gimbap, perfect for a special occasion or a healthy diet meal!
