Seaweed & Brown Rice Rolls: Healthy & Delicious Diet Gimbap
Seaweed & Brown Rice Rolls: Healthy & Delicious Diet Gimbap
Diet Gimbap: Enjoy Plenty of Rice Without Guilt with Nutrient-Rich Seaweed!
Experience the chewy texture and oceanic aroma of Gimbap made with nutritious seaweed. This diet-friendly version allows you to savor more rice without feeling heavy.
Ingredients- 1 pack Corn Seaweed Rice or Seaweed Rice (warmed)
- 2 sheets Gimbap seaweed (nori)
- 1-2 eggs
- Salt to taste
- Black pepper to taste
- Cooking oil
- Wasabi Carrot ‘Laape’ (shredded carrots with wasabi, optional)
- Stir-fried Tudjumi (squid body) or similar stir-fried vegetable filling (optional)
- Pickled radish or other pickled vegetables (optional)
- 5-6 fresh perilla leaves (깻잎)
Cooking Instructions
Step 1
In a bowl, whisk the eggs thoroughly. Finely mince the cucumber (seeds removed) and add it to the egg mixture. Season with a pinch of salt and pepper, then mix well. Lightly grease a pan with cooking oil, wiping off excess with a paper towel to create a non-stick surface. Pour the egg mixture thinly and cook over low heat. Roll the egg into a tight omelet as it cooks.
Step 2
Allow the rolled omelet to cool slightly, then slice it into 1 to 1.5 cm thick pieces. This will make for a neat and enjoyable filling in your gimbap.
Step 3
Place a sheet of gimbap seaweed, rough side up, on a bamboo rolling mat. Spread the warmed corn seaweed rice (or seaweed rice) thinly and evenly over the seaweed. Be careful not to spread the rice too thickly, as it might cause the roll to break.
Step 4
Layer the perilla leaves over the rice. Perilla leaves add a refreshing aroma and cut through any richness. Arrange your prepared fillings on top of the perilla leaves: the sliced egg omelet, wasabi carrot ‘laape’, stir-fried tudjumi, and pickled radish. Avoid overfilling, as it can make rolling difficult.
Step 5
Using the bamboo mat, tightly roll the gimbap. You can mash a few grains of rice and spread them along the edge of the seaweed to help seal the roll securely. Slice the finished gimbap into bite-sized pieces (about 1.5 to 2 cm thick) and arrange them on a plate. For an extra touch of flavor, brush a little sesame oil over the top of the rolls.
