High-Protein, Low-Carb Kimbap

Serves 3
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Directions

  1. 1Sprinkle sesame seeds on the kimbap rolls.
  2. 2Sprinkle sesame seeds on the kimbap rolls.
  3. 3Sprinkle sesame seeds on the kimbap rolls.
  4. 4Cut the kimbap rolls into bite-sized pieces.
  5. 5Cut the kimbap rolls into bite-sized pieces.
  6. 6Cut the kimbap rolls into bite-sized pieces.
  7. 7Peel and julienne the carrot.
  8. 8Peel and julienne the carrot.
  9. 9Peel and julienne the carrot.
  10. 10Slice the red cabbage very thinly.
  11. 11Slice the red cabbage very thinly.
  12. 12Slice the red cabbage very thinly.
  13. 13Crack 5 large eggs into a measuring cup.
  14. 14Crack 5 large eggs into a measuring cup.
  15. 15Crack 5 large eggs into a measuring cup.
  16. 16Add a pinch of salt to the eggs.
  17. 17Add a pinch of salt to the eggs.
  18. 18Add a pinch of salt to the eggs.
  19. 19Whisk the eggs until well combined.
  20. 20Whisk the eggs until well combined.
  21. 21Whisk the eggs until well combined.
  22. 22Pour a thin layer of whisked eggs into a lightly oiled nonstick pan.
  23. 23Pour a thin layer of whisked eggs into a lightly oiled nonstick pan.
  24. 24Pour a thin layer of whisked eggs into a lightly oiled nonstick pan.
  25. 25Cook the egg layer until just set, like a flat omelette, without browning.
  26. 26Cook the egg layer until just set, like a flat omelette, without browning.
  27. 27Cook the egg layer until just set, like a flat omelette, without browning.
  28. 28Roll the cooked egg layer and slice it into thin strips.
  29. 29Roll the cooked egg layer and slice it into thin strips.
  30. 30Roll the cooked egg layer and slice it into thin strips.
  31. 31Quickly sauté the julienned carrots in a pan with a little oil.
  32. 32Quickly sauté the julienned carrots in a pan with a little oil.
  33. 33Quickly sauté the julienned carrots in a pan with a little oil.
  34. 34Drain a can of tuna and put it into a bowl.
  35. 35Drain a can of tuna and put it into a bowl.
  36. 36Drain a can of tuna and put it into a bowl.
  37. 37Add mayonnaise to the tuna.
  38. 38Add mayonnaise to the tuna.
  39. 39Add mayonnaise to the tuna.
  40. 40Add salt and pepper to the tuna mixture.
  41. 41Add salt and pepper to the tuna mixture.
  42. 42Add salt and pepper to the tuna mixture.
  43. 43Mix the tuna, mayo, salt, and pepper until creamy to create the tuna mayo filling.
  44. 44Mix the tuna, mayo, salt, and pepper until creamy to create the tuna mayo filling.
  45. 45Mix the tuna, mayo, salt, and pepper until creamy to create the tuna mayo filling.
  46. 46Place a sheet of gim/nori (seaweed paper) on a flat surface.
  47. 47Place a sheet of gim/nori (seaweed paper) on a flat surface.
  48. 48Place a sheet of gim/nori (seaweed paper) on a flat surface.
  49. 49Spread a thin, even layer of egg strips across the bottom 2/3 of the nori sheet.
  50. 50Spread a thin, even layer of egg strips across the bottom 2/3 of the nori sheet.
  51. 51Spread a thin, even layer of egg strips across the bottom 2/3 of the nori sheet.
  52. 52Add carrots in a horizontal line on top of the egg strips.
  53. 53Add carrots in a horizontal line on top of the egg strips.
  54. 54Add carrots in a horizontal line on top of the egg strips.
  55. 55Add tuna mayo filling in the center.
  56. 56Add tuna mayo filling in the center.
  57. 57Add tuna mayo filling in the center.
  58. 58Add sliced red cabbage next to the tuna mayo.
  59. 59Add sliced red cabbage next to the tuna mayo.
  60. 60Add sliced red cabbage next to the tuna mayo.
  61. 61Starting from the bottom, roll the kimbap tightly, gently pulling back to keep everything compact.
  62. 62Starting from the bottom, roll the kimbap tightly, gently pulling back to keep everything compact.
  63. 63Starting from the bottom, roll the kimbap tightly, gently pulling back to keep everything compact.
  64. 64Lightly dab the edge of the nori with a little water to seal it.
  65. 65Lightly dab the edge of the nori with a little water to seal it.
  66. 66Lightly dab the edge of the nori with a little water to seal it.
  67. 67Repeat for additional rolls depending on the amount of filling left.
  68. 68Repeat for additional rolls depending on the amount of filling left.
  69. 69Repeat for additional rolls depending on the amount of filling left.

Ingredients

  • 5 large eggs
  • 5 large eggs
  • 5 large eggs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 can tuna, drained
  • 1 can tuna, drained
  • 1 can tuna, drained
  • 3 Tbsp mayo
  • 3 Tbsp mayo
  • 3 Tbsp mayo
  • 0.5 tsp sesame oil
  • 0.5 tsp sesame oil
  • 0.5 tsp sesame oil
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • 1 medium carrot, julienned
  • 1 medium carrot, julienned
  • 1 medium carrot, julienned
  • 0.125 small red cabbage, very thinly sliced
  • 0.125 small red cabbage, very thinly sliced
  • 0.125 small red cabbage, very thinly sliced
  • 2 sheets gim/nori (seaweed paper)
  • 2 sheets gim/nori (seaweed paper)
  • 2 sheets gim/nori (seaweed paper)
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

peelerknifecutting boardmeasuring cupchopsticksnonstick panspatulabowlfork

Tips

  • Your kimbap does not have to turn out picture perfect; ugly kimbap tastes the same as pretty looking kimbap.