Keto Tuna Kimbap - Yoon Eun Hye
A low-carb, flavorful twist on a classic Korean tuna kimbap. Perfect for keto meals or a quick, healthy lunch
Servings: 2 kimbap rolls
Ingredients
- 2 sheets gim seaweed
- 2 slices cheese cut in half lengthwise
- 4 perilla leaves or substitute with lettuce
- 1 cup (80 g) shredded cabbage
- ⅓ cucumber sliced into thin sticks
- ¼ red bell pepper sliced into thin strips
- ¼ yellow bell pepper sliced into thin strips
- 2 eggs
- 1 can (5 oz / 140 g) tuna drained
- 1½ Tbsp mayonnaise
- 1 Tbsp sriracha adjust to taste
- Pinch salt and black pepper
- Sesame oil for brushing
Instructions
Prepare the Ingredients
- Prepare the cabbage. Place the shredded cabbage in a bowl and fill with water. Cover the top and microwave for 1-2 minutes, until softened. Drain and let cool slightly. Squeeze out as much excess water so the kimbap doesn’t get soggy. Season with a pinch of salt and black pepper. Set aside.
- Cook the eggs. Whisk the eggs in a small bowl with a pinch of salt. Heat a frying pan over medium heat. Pour in the eggs into the pan and swirl to create a thin omelet. When the egg is about two-thirds cooked, flip and finish cooking. Cut in half for 2 kimbaps. Set aside and let cool.
- Make the tuna filling. Open the tuna can and drain thoroughly to prevent soggy kimbap. Add the tuna to a bowl and mix with 1.5 Tbsp mayo and 1 Tbsp sriracha (adjust to taste). Set aside with the rest of the fillings.
- Arrange all the prepped ingredients including the sliced cabbage, sliced bell peppers, cheese, and lettuce.
Assemble the Kimbap
- Place a sheet of seaweed (gim) shiny side down horizontally (longer side towards you) on a bamboo mat (or cutting board).
- Starting at the bottom half of the sheet, layer the ingredients: egg, perilla leaf (or lettuce), cheese, cucumber, bell pepper, cabbage mixture, and finally the tuna mixture on top.
- Lift the bottom edge of the seaweed and fold it over the fillings, tucking tightly to shape the roll. Continue rolling all the way to the end while keeping the shape tight and even.
- Lightly brush the outside of the roll with sesame oil for shine and flavor. Cut the kimbap into ½ inch thick kimbap. I like to use a bread knife. Wipe the knife with a damp cloth between slices to keep the edges clean and prevent the seaweed from tearing.
Notes
*Korean sliced cheese is much more mild than the ones you find in the US. The American sliced cheese in the US is too strong for me and so I prefer to skip it. If you can find a more mild Korean version of sliced cheese, it's delicious!