Light and Healthy Buckwheat Noodle Gimbap
Diet-Friendly Gimbap Recipe Using Buckwheat Noodles Instead of Rice
As the weather gets warmer, the thought of standing over a hot stove can be daunting. And lately, I’ve been focusing on my diet and craving something light and delicious. That’s how I came up with this Buckwheat Noodle Gimbap! It’s a refreshing and guilt-free meal perfect for when you want something healthy and tasty without the heavy carbs of rice. Enjoy a satisfying and flavorful bite!
Gimbap Ingredients
- 150g buckwheat noodles
- 3 sheets of dried seaweed for gimbap (gim)
- 1 ripe avocado
- 1/4 yellow bell pepper (Trivelli type preferred)
- 1/4 red bell pepper (Trivelli type preferred)
Egg Roll Ingredients
- 3 fresh eggs
- 1/2 tsp cooking wine (mirin or sake, to remove egg smell)
- A pinch of salt
Buckwheat Noodle Seasoning
- 1 Tbsp mentsuyu (Japanese dipping sauce)
- 1 Tbsp perilla oil
Dipping Sauce (Optional)
- 1 Tbsp mentsuyu
- 1/2 Tbsp soy sauce
- 1 Tbsp water
- Wasabi to taste
- 3 fresh eggs
- 1/2 tsp cooking wine (mirin or sake, to remove egg smell)
- A pinch of salt
Buckwheat Noodle Seasoning
- 1 Tbsp mentsuyu (Japanese dipping sauce)
- 1 Tbsp perilla oil
Dipping Sauce (Optional)
- 1 Tbsp mentsuyu
- 1/2 Tbsp soy sauce
- 1 Tbsp water
- Wasabi to taste
- 1 Tbsp mentsuyu
- 1/2 Tbsp soy sauce
- 1 Tbsp water
- Wasabi to taste
Cooking Instructions
Step 1
Boil the buckwheat noodles in plenty of boiling water for about 5 minutes. Buckwheat noodles can become mushy easily, so sticking to the recommended cooking time is crucial for the right texture.
Step 2
Once cooked, drain the buckwheat noodles and rinse them thoroughly under cold running water. This step is essential to wash away excess starch, ensuring the noodles remain firm and don’t stick together. After rinsing, squeeze out as much water as possible. This prevents the gimbap from becoming soggy.
Step 3
Spread the squeezed buckwheat noodles on a large tray or in a bowl. Add the seasoning ingredients: 1 Tbsp of mentsuyu and 1 Tbsp of perilla oil. Gently toss the noodles to coat them evenly with the seasoning. Place the seasoned noodles in the refrigerator for a short while to chill; this enhances their flavor and texture.
Step 4
Wash the yellow and red bell peppers, remove the seeds, and slice them into strips approximately 1 cm thick. These will add a lovely crunch and vibrant color to your gimbap.
Step 5
For the avocado, make a lengthwise cut around the pit. Gently twist the halves to separate them. Carefully remove the pit. Peel the avocado and slice it into 1 cm thick strips, similar to the bell peppers. Handle the avocado gently to prevent it from mashing.
Step 6
In a bowl, crack the 3 eggs. Add 1/2 tsp of cooking wine and a pinch of salt. Whisk well until the eggs are thoroughly combined and slightly frothy – this helps create a smoother egg roll. Heat a non-stick pan over low heat. Pour a thin layer of the egg mixture into the pan. Cook until set, then carefully roll it up. Repeat this process to create a second egg roll. Aim for rectangular shapes roughly twice as long as they are wide (2:1 ratio), as this shape makes rolling the gimbap much easier.
Step 7
Once the egg rolls are cooked, let them cool slightly on a cutting board. After they’ve cooled down a bit, slice each egg roll in half lengthwise, creating long, thin strips suitable for gimbap filling.
Step 8
Buckwheat noodle gimbap can be more delicate and prone to unraveling than traditional rice gimbap. To ensure a secure roll, you can either use only half a sheet of seaweed per roll, or slightly dampen the entire sheet of seaweed with water before adding the fillings, then overlap two half-sheets. Spread a thin, even layer of the seasoned buckwheat noodles over the prepared seaweed. Arrange the egg roll strips, sliced bell peppers, and avocado along the length of the noodles. Begin rolling tightly from one end, pressing gently as you go to create a firm roll. Rolling it tightly from the start is key to preventing the fillings from shifting.
