Diet Cabbage Keto Gimbap
Diet Cabbage Keto Gimbap
How to Make Delicious Diet Keto Gimbap with Cabbage: Mastering Gimbap Rolling
Enjoy a healthy and satisfying diet keto gimbap recipe without worrying about carbs. We’ll guide you through the art of rolling gimbap, using fresh cabbage and a variety of fillings to create a meal that’s both filling and flavorful. Follow these detailed, beginner-friendly steps to craft your perfect gimbap!
Gimbap Fillings- 350g Cabbage
- 2 bowls of rice (approx. 400g)
- 2g ‘Matsogeum’ (Korean seasoned salt, approx. 4-5 pinches)
- 1 Tbsp Sesame oil (5g)
Cabbage Brining Ingredients- 5g ‘Matsogeum’ (Korean seasoned salt)
- 2 Tbsp Rice vinegar (16g)
- 1/2 Tbsp Sugar (5g, leveled)
Additional Fillings- 2 Eggs
- 2 pinches ‘Matsogeum’ (for eggs)
- 1 sheet of fish cake
- 1/4 Tbsp Sugar (2g, for fish cake)
- 1/2 Tbsp Mirin (4g, for fish cake)
- 1/2 Tbsp Soy sauce (4g, for fish cake)
- 2 Tbsp Water (16g, for fish cake)
- 2 strips of pickled radish (danmuji)
- 2 sticks of imitation crab meat
- 2 strips of ham
- 5g ‘Matsogeum’ (Korean seasoned salt)
- 2 Tbsp Rice vinegar (16g)
- 1/2 Tbsp Sugar (5g, leveled)
Additional Fillings- 2 Eggs
- 2 pinches ‘Matsogeum’ (for eggs)
- 1 sheet of fish cake
- 1/4 Tbsp Sugar (2g, for fish cake)
- 1/2 Tbsp Mirin (4g, for fish cake)
- 1/2 Tbsp Soy sauce (4g, for fish cake)
- 2 Tbsp Water (16g, for fish cake)
- 2 strips of pickled radish (danmuji)
- 2 sticks of imitation crab meat
- 2 strips of ham
Cooking Instructions
Step 1
First, wash the fresh cabbage, which is the star ingredient today, and slice it into approximately 1cm thick pieces. If 350g seems like an awkward amount, you can estimate by gathering the sliced cabbage into a loose fistful; about 2 to 3 fistfuls should be about right. Since the weight can vary depending on the cabbage’s size and density, using a scale is highly recommended for accuracy!
Step 2
Place the separated cabbage pieces into a bowl and add all of the brining ingredients, including 5g of ‘Matsogeum’. Using ‘Matsogeum’ is recommended as it significantly enhances the flavor of the cabbage, making it tastier.
Step 3
Next, add 2 tablespoons of rice vinegar. It’s best to use plain rice vinegar that offers only acidity without any additional flavors or scents.
Step 4
Add 1/2 tablespoon of sugar, leveling it off – avoid heaping it to maintain a balanced taste.
Step 5
Mix all the brining ingredients thoroughly with the cabbage and let it brine for about 30 minutes until the cabbage softens slightly. During this time, stir the mixture once or twice to ensure the seasoning is evenly distributed.
Step 6
Now, let’s prepare the other filling ingredients. Typically, 5 ingredients like eggs, imitation crab, ham, fish cake, and pickled radish are sufficient for a satisfying gimbap. First, crack 2 eggs into a bowl, add 2 pinches of ‘Matsogeum’, whisk well, then thinly pan-fry them to make an egg crepe. Once cooled, slice it into long strips.
Step 7
Slice the fish cake into strips that match the length of your gimbap. In a small pot, combine 1/2 Tbsp soy sauce, 1/4 Tbsp sugar, 1/2 Tbsp mirin, and 2 Tbsp water to make a sauce. Bring the sauce to a boil, then add the sliced fish cake. Cook over medium-low heat, stirring occasionally, until the sauce has completely reduced and coated the fish cake.
Step 8
Prepare one strip each of pickled radish and imitation crab meat per gimbap roll. For the imitation crab, using a higher quality ‘krabmeat’ style product designed for gimbap will yield a much better taste and texture. Using the sticks whole, without cutting, is recommended for a great look and bite.
Step 9
Slice the ham into thick pieces suitable for gimbap. To remove any residual oiliness and achieve a softer texture, it’s a good idea to briefly blanch the ham in boiling water. If you have pre-sliced gimbap ham, you can use 2 to 3 strips together as one filling for a more substantial taste.
Step 10
To the 2 bowls of warm cooked rice, add about 4-5 pinches of ‘Matsogeum’ (approx. 2g) and 1 tablespoon of sesame oil (5g). Gently mix the rice with a spatula, being careful not to mash the grains, until it’s evenly seasoned. Ensure the sesame oil is well distributed for that characteristic aroma and nutty flavor.
Step 11
It’s best to add ‘Matsogeum’ to warm rice so it dissolves evenly and seasons the rice uniformly. After mixing, taste a small amount and adjust the seasoning if needed, according to your preference.
Step 12
Squeeze out as much water as possible from the cabbage that has been brining for 30 minutes. Excess moisture can make the gimbap soggy, so it’s crucial to retain the cabbage’s crispness while effectively draining it.
Step 13
Place a sheet of seaweed (gim) on a bamboo rolling mat. Spread the prepared rice thinly and evenly over the seaweed. Press down gently with your fingers or a spatula to create a compact layer of rice – this is key to rolling a firm and neat gimbap.
Step 14
Once the rice is spread, arrange your chosen fillings along the edge furthest from you and about one-third of the way across the rice. Leave about 1-2 cm of the seaweed edge bare at the top; this will help seal the roll neatly.
Step 15
Take a generous handful of the well-drained cabbage and pile it on top of the other fillings. Layering the cabbage thickly will provide a satisfying crunch and add volume to the gimbap. Spread it evenly over the other ingredients.
Step 16
Now it’s time to roll! Lift the edge of the bamboo mat closest to you, bringing it over the fillings. Use your fingers to hold the fillings in place as you roll forward, tucking the ingredients in tightly. Think of it as folding the fillings over as you roll, creating a compact cylinder.
Step 17
The best way to master gimbap rolling is simply by practicing! The more you roll, the better you’ll become. Don’t worry if your first few rolls aren’t perfectly shaped; each attempt will bring you closer to perfection.
Step 18
Once the gimbap is rolled, lightly brush the surface with sesame oil using a brush or your gloved hand. This adds a lovely sheen and enhances the flavor. Then, cut the gimbap into your desired serving sizes. Your delicious keto gimbap is ready!
Step 19
How does it look? A beautifully rolled and appetizing keto gimbap! If you’d like to add a touch more freshness and color, consider adding blanched spinach, chives, or pickled cucumber alongside the other fillings.
Step 20
While delicious on its own, for an extra treat (if you’re not strictly dieting), a small dab of mayonnaise served with the gimbap can add a wonderfully creamy and rich flavor. Enjoy your doubly delicious gimbap!
