Hearty Tuna & Cabbage Salad Kimbap
Hearty Tuna & Cabbage Salad Kimbap
Low-Carb & Keto Kimbap Packed with Tuna and Cabbage Salad (feat. Minimal Rice Kimbap)
A delicious and healthy diet kimbap recipe, made with minimal rice and generously filled with fresh tuna and crisp cabbage salad. Enjoy a satisfying meal that’s high in fullness and low in calories!
Kimbap Filling Ingredients- 2/3 cup cooked rice (brown or mixed grain recommended)
- 2/3 Tbsp plum syrup
- A pinch of salt
- 2 sheets of kimbap seaweed (nori)
- Assorted lettuce leaves (e.g., romaine, green leaf, perilla leaves) – as needed
- 1 cup shredded cabbage
- 1/2 carrot, julienned
- 1/4 apple, julienned
- 2-3 Tbsp mayonnaise (or to taste)
- A pinch of salt
- A dash of pepper
- 1 can (approx. 150g) tuna, drained
- 5 pickled cucumbers (gherkins), finely chopped
- 2 eggs
- A little cooking oil
- Braised burdock root and lotus root (optional, julienned)
Cooking Instructions
Step 1
For a refreshing crunch, thinly shred the cabbage and soak it in cold water for about 10 minutes. After soaking, drain it very well to remove excess water. Wash the assorted lettuce leaves similarly and pat them dry.
Step 2
Wash and peel the carrot and apple, then cut them into thin julienne strips. Combine the julienned carrot and apple with the shredded cabbage in a bowl. Add mayonnaise and gently mix everything together. You can use just mayonnaise, or for an extra flavor boost, mix in a little honey mustard, as I did. Season lightly with salt and pepper.
Step 3
Thoroughly drain the oil from the canned tuna. Add finely chopped pickled cucumbers and mix well. If you don’t have pickles, finely diced onion is a great substitute for a similar crisp texture. Combine the tuna and pickles thoroughly.
Step 4
Crack the eggs into a bowl, add a pinch of salt, and whisk. Lightly grease a pan with cooking oil over low heat and cook the egg mixture into thin omelets (jidan). Once cooked, cut them into desired sizes.
Step 5
If you have pre-made braised burdock root and lotus root, julienne them finely. If not, you can skip this step; it’s an optional addition for extra flavor.
Step 6
Gently warm the cooked rice in the microwave until it’s just warm to the touch. This is ideal for mixing the seasonings. Add salt and plum syrup, then mix thoroughly, ensuring the rice grains are separated and not clumped.
Step 7
Place a sheet of kimbap seaweed, rough side up, on a cutting board. Spread the seasoned rice thinly and evenly over the seaweed. The 2/3 cup of rice is a guideline; the key is to spread it thinly so the kimbap isn’t too bulky. Using brown rice or mixed grain rice will make this kimbap even healthier.
Step 8
Layer the prepared lettuce leaves on top of the rice. Overlapping 2-3 leaves of various types of lettuce will add more texture. Place perilla leaves on the very top for a fragrant finish.
Step 9
Generously spoon the prepared tuna salad mixture over the perilla leaves. Gently press the center to prevent the filling from spilling out when rolling.
Step 10
Arrange the julienned egg omelets and the braised burdock/lotus root (if using) neatly over the tuna salad. Ensure the ingredients are placed evenly.
Step 11
Roll the kimbap tightly. Press firmly as you roll to the end, ensuring there are no gaps. Using a kimbap rolling mat can make this process easier.
Step 12
Slice the rolled kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Lightly brush your knife with sesame oil to prevent the rice from sticking for cleaner cuts.
Step 13
While the kimbap is delicious on its own, you can serve it with a dipping sauce made from mayonnaise mixed with honey mustard for an extra flavorful experience. (This is optional; the kimbap is also wonderful enjoyed plain!)
