A simple but delicious healthy “diet” kimchi kimbap made from just a handful of ingredients shared by famous Korean actress Go Hyun Jung. She starred in many popular tv shows and movies from the 1990s until present day, including Mask Girl and Queen Seondeok!

Go Hyun Jung posted a picture of her homemade kimbap on instagram in April and it became a hot topic. Because she doesn’t look like she’s aged, this kimbap is being referred to as the anti-aging kimbap! She didn’t post an exact recipe but many Koreans have tried to recreate it by looking at the photo and ingredients. The key details are less rice, plenty of egg for added protein, and mugeunji, aged kimchi, which adds a deeper, more complex flavor while keeping it healthier and satisfying.

I often feel too lazy to make kimbap because of all the individual ingredients that need to be prepped ahead of time but this one was much easier because of the more simple ingredient list. The main ingredients just takes: gim (dried seaweed), rice, egg, cucumber, danmuji (Korean pickled radish) and mugeunji (aged kimchi).

Rice

Go Hyun Jung uses only white rice for her kimbap, but I used a mix of white and brown rice. This kimbap also uses about half the amount of rice compared to standard kimbap, which makes it feel lighter and more balanced.

What is mugeunji?

Mugeunji is kimchi that has been aged and fermented for a long time, usually six months or more. It has a deeper more tangy flavor than fresh kimchi. Because it can get sour over time, it is often seasoned with a bit of sugar. In this recipe, the mugeunji is briefly washed to soften the flavor even more. If you don’t have mugeunji, that’s okay! You can substitute regular kimchi and follow the same steps.

Hope you enjoy this simple, lighter, and healthier take on kimbap.

Healthy Kimchi Kimbap

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Healthy Kimchi Kimbap - by Go Hyun Jung

Kimchi Kimbap, inspired by famous Korean actress Go Hyun Jung, is a light and healthy take on the classic roll, featuring less rice and plenty of protein-packed egg.

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Korean

Servings: 2 kimbap rolls

Jennifer | Chopsticks and Flour

Ingredients

2 sheets gim kim , dried seaweed or nori
2 cucumber sticks ½-inch thick, center seeds removed
⅛ tsp salt just a sprinkle
4 eggs
2 scallions chopped
¾ cup 130 g mugeunji, aged kimchi
1 tsp perilla oil deulgireum
1 tsp allulose or sugar
2 sticks danmuji, pickled radish precut package or ½ inch thick pieces
1¼ cups cooked rice about 200 g, 1 bowl serving
½ tsp rice vinegar
½ tsp sesame oil
Pinch of salt

Instructions

Prep the cucumber. Cut the cucumber into long sticks, about ½ inch thick. Cut the center seedy part off of the cucumber stick. Sprinkle with salt to slightly pickle for about 10 minutes. Set aside.
Crack and beat the eggs in a bowl with a whisk or fork. Stir in a pinch of salt and add the chopped scallions. Heat a non-stick pan over medium-low heat. Drizzle a few drops of oil and spread across the pan. Pour about half of the egg batter into the pan and swirl to cover the pan. When the bottom of the eggs are set but the top is slightly runny, roll the egg about ⅓ of the way. Move the cooked egg to the rolled side, making room on the round end. Slide the cooked egg to one side. Pour in the remaining egg batter on the round side. When cooked, roll the remaining egg to make an omelette.
Set omelette aside on a cutting board and let cool for 2 minutes. Cut the omelette in half lengthwise .
Rinse the mugeunji under running water and squeeze out the excess liquid. Mix with the perilla oil and allulose.
Set aside the danmuji.
Prepare the rice. It’s easier to handle when still warm. Mix in the rice vinegar, sesame oil and pinch of salt.
Assemble the kimbap. Place a seaweed sheet, shiny side down and longer side horizontal on a bamboo mat (or a cutting board if you don’t have a bamboo mat). Spread half the rice on the seaweed. Leave about 1 ½ - 2 inches of the top uncovered.
Lay the cucumber, danmuji, egg, seasoned mugeunji horizontally across the center.
Lift the bottom bamboo edge with both hands, and roll the mat over the filling tightly - away from you and tuck in the filling with your fingers. Press it firmly as you roll the kimbap.
*Sometimes to help seal the top, I place small bits of the rice at the top to help seal when rolled. Or you can dip your hand in water and spread it across the top empty part of the seaweed to seal it.
Roll it into a long circle.
Lightly brush the roll with sesame oil for shine and flavor .
Cut into ½ inch slices. Repeat again for 1 more roll.