High Protein Kimbab

Packed with wholesome ingredients and brimming with bold flavors, this High Protein Kimbab is the perfect fusion of nutrition and taste. Featuring short-grain brown rice infused with black sesame seeds, crispy golden tofu marinated in soy sauce and sesame oil, and an array of vibrant veggies like fresh spinach, shredded carrots, and julienned bell peppers, this Korean-inspired dish is as satisfying as it is nutrient-rich. With additional protein from fluffy scrambled eggs and a delightful crunch from thinly sliced cucumber, each bite of these rolled seaweed wraps delivers a balanced, high-protein powerhouse. Ideal for meal prep, on-the-go lunches, or a shareable snack, this kimbab recipe is endlessly versatile and a must-try for anyone looking to elevate their healthy eating routine.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 5

Ingredients

• 2 cups short grain brown rice
• 1 tablespoon black sesame seeds
• 8 ounces tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup shredded carrots
• 1 cup fresh spinach
• 1 large red bell pepper
• 1 medium cucumber
• 2 large egg
• 5 sheets seaweed sheets
• 1 as needed cooking oil spray

Directions

Step 1

Cook the short grain brown rice according to package instructions. Once cooked, stir in the black sesame seeds and set aside to cool.

Step 2

Drain the tofu and press it between two plates with a weight on top to remove excess moisture. Let it sit for about 15 minutes.

Step 3

While the tofu is being pressed, julienne the red bell pepper and cucumber, and set aside. Lightly blanch the fresh spinach in hot water, then quickly transfer it to cold water to cool, and drain it.

Step 4

Slice the pressed tofu into thin strips. Heat a non-stick pan over medium heat and spray with cooking oil. Cook the tofu strips until golden brown on all sides, then drizzle with soy sauce and sesame oil. Set aside.

Step 5

In the same skillet, lightly scramble the eggs and set aside.

Step 6

Place a seaweed sheet shiny side down on a bamboo mat covered with plastic wrap. Spread an even layer of the cooked rice over 2/3 of the seaweed sheet, leaving the top 1/3 of the sheet bare for sealing.

Step 7

Arrange strips of tofu, scrambled egg, shredded carrots, red bell pepper, cucumber, and blanched spinach across the center of the rice layer.

Step 8

Using the bamboo mat, roll the kimbab tightly, applying gentle pressure to help it adhere. Seal the edge with a little water if necessary.

Step 9

Repeat the process with the remaining ingredients, then slice each roll into bite-sized pieces with a sharp knife.

Step 10

Serve immediately or refrigerate for later consumption.

Nutrition Facts

Serving size	1309 grams (1309.0g)

Amount per serving	% Daily Value*
Calories	1336

Total Fat 57.30g	73%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 9.90g
Cholesterol 439mg	146%
Sodium 1716mg	75%
Total Carbohydrate 139.60g	51%
Dietary Fiber 24.80g	89%
Total Sugars 17.10g
Protein 73.50g	147%

Vitamin D 108IU	538%
Calcium 1168mg	90%
Iron 23mg	128%
Potassium 2083mg	44%

*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: 37.7%

Protein: 21.5%

Carbs: 40.8%