Rice free Kimbap

Hi friends! We discovered Kimbap through friends of ours. The mom is from South Korea and has introduced us to so many yummy Korean foods. Some are a bit too spicy for me but my heat-loving husband and son adore the spicy things. Kimbap is not a spicy dish but you can add a spicy sauce. A little history behind Kimbap, it is made a lot for picnics or other outings because it is so portable. It does take a little bit of time but trust me, friends, it is SO worth the effort! It is traditionally made with rice, meat, vegetables wrapped in roasted seaweed sheets. I simply took out the rice, because my body does not tolerate rice, and used steamed riced cauliflower and sweet potatoes. Turned out great, and no one missed the rice, plus extra nutritional value from the veggies is always a win here! I will post the recipe and then do a step by step with pictures.

Rice-free Kimbap

4 cups steamed, riced cauliflower and sweet potato

2 eggs

1 cup matchstick cut carrots

2 hot dogs, I use uncured

4 sheets roasted seaweed sheets

1/2 cup sesame oil, divided

1 TBSP toasted sesame seeds

1 tsp garlic powder, divided

pinch salt and black pepper

  1. Place steamed, riced cauliflower and sweet potato in a medium bowl, pour 1/4 cup sesame oil and the sesame seeds over and mix well, set aside.
  2.  Heat up a medium skillet with 1 TBSP sesame oil and add the carrots with the minced garlic, cook until softened, about 5 minutes. Remove from pan and set aside on a plate.
  3. While the skillet is still hot add another tablespoon of sesame oil, crack both eggs into a small bowl and add the garlic powder, salt and pepper and whisk until combined. Pour into skillet and turn down heat to low and let cook slowly. Flip once when the almost cooked all the way through. Carefully transfer the cooked egg to a flat plate and set aside.
  4. Turn the heat back up to medium and add last tablespoon of sesame oil to skillet, slice hot dogs lengthwise in 3 slices, then slice those in half, lengthwise. Sauté until heated through, remove from pan and turn off the stove.
  5. Slice the egg into 1/4″ thick slices.

Now for the assembling:

6.   Place the seaweed, shiny side down on a flat surface, put the riced veggies 3/4 of the way up the sheet in a thin           layer. Add the 2 slices of hot dog, a few carrots and 2 slices of egg about 1/3rd of the way up from the bottom.           Now starting at the bottom, the side closest to you, roll up all the way and press firmly as you are rolling. Set               aside and do the rest with the remaining ingredients.

7.   Now it is time to slice into bite size pieces, using a serrated, very sharp knife carefully slice into 1/2″ slices. Be               careful not to press hard, just use the weight of the knife.

Enjoy!

Forever Grateful,

Kelly

Leave a Reply

Your email address will not be published. Required fields are marked *