Korean Kimbab (Gimbab) is one of the most wanted dishes for me in self-quarantine!
Sure, you can buy Kimbab easily in Korea, but traditional Kimbab is a bit oily to me because sesame oil is added in almost every step when making it. It is tasty alright, but not so diet friendly.
So in this video, I want to share with you my Kimbab recipe step by step. It is less oily, low fat, high protein, very nutritious, and most importantly, very delicious as well.
Some tips:
1. Get the right Kim! Some kinds of seaweed are meant for eating directly, so they are more fragile and can’t hold the fillings. Find Kim made for Kimbab, it is usually printed on the package.
2. Check the nutrition facts of the seaweed, some have added oil or sugar. The one I bought is 340cal for 115g, 50pcs.
3. Use a non-stick pan, small amount of oil, low heat to cook the ingredients.
Traditional Kimbab uses more pickled ingredients, which can be difficult to buy if you don’t live in Korea. But you can still enjoy Kimbab using simple ingredients such as chicken breast, spinach, tuna, carrots and eggs with garlic shoots. Hope you enjoy this healthy and low calorie recipe as much as I do! 🙂
Nutrition facts are given in the video.
*The nutrition facts are sourced from MyFitnessPal and SELFNutritionData, please take it as a reference and allow possible inaccuracies. Please also let me know in the comment if there’s any mistake 🙂