Gluten-Free Kimbab

Discover a fresh twist on a beloved Korean classic with this Gluten-Free Kimbab recipe! Packed with vibrant vegetables, tender spinach, and savory egg omelet, all rolled in seasoned rice and gluten-free seaweed, this dish is a perfect blend of nutritious and flavorful. The seasoned rice, enhanced with gluten-free soy sauce and a hint of rice vinegar, creates a delectable foundation for the colorful fillings. Simple techniques like blanching the spinach and crafting thin omelet strips ensure easy preparation with stunning results. Ideal as a snack, appetizer, or light meal, these bite-sized rolls are finished with a sprinkle of toasted sesame seeds for extra crunch and nutty aroma. Perfect for gluten-sensitive eaters, this recipe is a wholesome way to enjoy bold, authentic Korean flavors!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons Gluten-free soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 2 cups Cooked short-grain rice
• 4 sheets Gluten-free seaweed (nori) sheets
• 1 medium Cucumber
• 1 medium Carrot
• 2 large Eggs
• 1 tablespoon Sesame oil
• 1 cup Spinach
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

In a small bowl, mix the gluten-free soy sauce, rice vinegar, sugar, and salt. Stir until the sugar is dissolved. Use this mixture to season the cooked rice.

Step 2

Place the seasoned rice in a large bowl, and gently mix with a rice paddle or spoon. Set aside and allow it to cool to room temperature.

Step 3

Julienne the cucumber and carrot into thin strips and set aside.

Step 4

In a non-stick pan, cook the eggs into a thin omelet, then cut into narrow strips.

Step 5

Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season lightly with a pinch of salt and a few drops of sesame oil.

Step 6

To assemble, place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread about 1/2 cup of seasoned rice over two-thirds of the nori sheet. Keep your hands slightly wet to prevent rice from sticking.

Step 7

Arrange a few strips of cucumber, carrot, egg, and spinach horizontally on top of the rice, about 2 inches from the bottom edge of the nori sheet.

Step 8

Start rolling from the bottom, using the bamboo mat to help, and roll tightly until the filling is enclosed, then continue rolling to the top edge. Gently press along the roll to seal.

Step 9

Repeat the process with the remaining nori sheets and ingredients.

Step 10

Using a sharp knife, slice each roll into 1/2-inch thick pieces.

Step 11

Sprinkle with toasted sesame seeds and serve with extra gluten-free soy sauce for dipping if desired.

Nutrition Facts

Serving size	893.2 grams (893.2g)

Amount per serving	% Daily Value*
Calories	984

Total Fat 28.60g	37%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 5.90g
Cholesterol 372mg	124%
Sodium 4434mg	193%
Total Carbohydrate 145.70g	53%
Dietary Fiber 5.70g	20%
Total Sugars 18.90g
Protein 31.80g	64%

Vitamin D 82IU	410%
Calcium 242mg	19%
Iron 6mg	33%
Potassium 1013mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 13.1%

Carbs: 60.2%