Kelp Roll Ssambap: Low-Calorie Healthy Lunchbox
Kelp Roll Ssambap: Low-Calorie Healthy Lunchbox
Kelp Roll Ssambap Lunchbox Recipe for Diet and Health
Introducing Kelp Roll Ssambap, a low-calorie, diet-friendly dish made with salted kelp and leftover ingredients from your fridge. Its bite-sized format makes it perfect for packing in a lunchbox for a delightful outing! This recipe offers a wonderful combination of fresh oceanic flavors and diverse fillings, ensuring both health and taste.
Main Ingredients- Salted kelp 120g (rinsed to remove salt)
- Cooked black rice 2 servings (warm)
- Carrot 1/3 (thinly julienned)
- Anchovy flakes 1 handful (for frying until crispy)
- Eggs 2 (for omelet)
- Spinach 1 handful (blanched)
- Cooking oil (for sautéing)
- Salt (to taste)
- Brown sugar 1 tsp (for fried anchovies)
Rice Seasoning- Salt 1 pinch
- Sesame oil 1 Tbsp
- Toasted sesame seeds (optional)
- Salt 1 pinch
- Sesame oil 1 Tbsp
- Toasted sesame seeds (optional)
Cooking Instructions
Step 1
First, prepare all the ingredients for your kelp roll ssambap. Fresh ingredients are the foundation of delicious food.
Step 2
Rinse the salted kelp about twice in cold water to remove excess salt. Then, soak it in water for about 30 minutes to thoroughly remove the saltiness. This step will soften the texture and enhance the kelp’s flavor.
Step 3
Once the saltiness has been reduced, drain the kelp well. Cut it into strips about 1cm wide, suitable for rolling with rice, using scissors or a knife. Squeeze out as much water as possible by hand to prevent the rice from becoming soggy.
Step 4
In a bowl, mix the warm black rice with a pinch of salt, 1 tablespoon of sesame oil, and a sprinkle of toasted sesame seeds. Gently mix with a spatula, being careful not to mash the rice grains.
Step 5
Peel and thinly julienne the carrot. Heat a little cooking oil in a pan, add the julienned carrots and a pinch of salt, and sauté until tender-crisp. You can leave a slight crunch if you prefer.
Step 6
In a separate pan, heat a generous amount of cooking oil. Add the anchovy flakes and stir-fry until they turn a golden-brown and become crispy. Once fried, turn off the heat and mix in 1 teaspoon of brown sugar and a little sesame seed for added flavor. This frying process removes any fishy taste and brings out a nutty aroma.
Step 7
Whisk the eggs in a bowl with a pinch of salt. Pour thinly into a heated pan to make an omelet. Let it cool slightly, then julienne it. Blanch the spinach in boiling salted water, rinse under cold water, and squeeze out excess moisture. Gently season it with a pinch of salt, sesame oil, and sesame seeds. Your fillings are now ready!
Step 8
Now, let’s assemble the kelp rolls. Lay the prepared kelp flat on a cutting board or bamboo mat. Spread a thin layer of seasoned black rice over the kelp, leaving a small border. Arrange the julienned carrots, fried anchovies, egg strips, and seasoned spinach evenly over the rice.
Step 9
Carefully roll the kelp tightly, enclosing the fillings. The natural stickiness of the kelp will help it hold its shape. Your delicious kelp roll ssambap is now complete!
Step 10
This recipe is much simpler than making kimbap, as the kelp holds everything together securely, preventing it from unraveling.
Step 11
Cut the finished kelp rolls into three bite-sized pieces (about 3cm each). Their convenient size makes them easy to eat and carry.
Step 12
Arrange the kelp roll ssambap neatly in a lunchbox. You’ll have a visually appealing and tasty kelp roll lunchbox, perfect for picnics or outings.
Step 13
For those who prefer a tangy kick, we recommend serving with gochujang (Korean chili paste) mixed with vinegar and sugar. It adds a delightful sweet and sour dimension. However, if you’re focusing on a diet, enjoying the natural, mild flavor of the kelp rolls is the healthiest choice.
