Keto Kimbap is the high protein, low carb version of the Korean Seaweed Rice Rolls we know and love. I’ll teach you two flavors that are super easy to make!
This Keto Kimbap recipe is similar to what I used to make when I was on a keto diet. I remade it because we got hungry at the restaurant when we were on a break (lol!) and this is for all my followers who are looking for a keto recipe—I see you guys!
Here I’ll share two flavors—Tuna-Mayo and Egg, Bacon, and Cheese! You’ll only need a few ingredients that I am sure you already have. The flavor is honestly different from the Classic Kimbap recipe, but I promise you it’s just as good!
Ingredients and Preparation
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- Seaweed Paper – This will be the base/main wrap of the kimbap. Use the 8×8 sheets so we can make rolls.
- Scrambled Eggs – This is going to be the rice replacement and will also act as a base for the roll. You can make squares or cut them into strips so it mimics the appearance of rice.
- Sesame Oil – This will be used to lock the roll, but it also adds additional nutty flavor.
- Sesame Seeds – I prefer to crush the sesame seeds for more aroma and texture.
To prepare, scramble the eggs. If you’re making the Bacon and Cheese Kimbap, no need to season the eggs since the bacon is already salty.
Put oil in a nonstick pan and spread it out using a paper towel to ensure that the egg will not stick to any part of the pan. Heat it up then place a ladle-full of scrambled eggs and quickly spread it throughout the pan until it creates a thin sheet similar to a crepe.
Let the egg cook for 1 minute. Check if it’s ready to be flipped by scraping the edges of the egg, it should unstick without breaking the sheet of egg. The surface facing up should also be drying up.
Using your spatula and your hands (you should be able to tolerate the heat to do this), scrape then flip the egg. Let the other side cook for 15-30 seconds then remove it from the pan. Repeat this process until you finish the eggs.
You can use the sheets of egg and cut it 6×8 and use that as the “rice” layer of the kimbap. Another way is to roll up the piled-up sheets of egg and slice them so they turn into strips. When you place the strips on top of the seaweed, it mimics the appearance of rice.
Egg, Bacon, and Cheese Kimbap
- Bacon – Use your favorite bacon and cook it however you want—pan-fried, baked, air-fried but not too crispy that it crumbles when you slice it. Drain excess oil to prevent the kimbap from being oily.
- Mozzarella Cheese – Melt the cheese in a nonstick pan and you can use as much as you want.
Tuna-Mayo Kimbap
- Canned Tuna – Drained and squeezed. All oil and sauce must be removed so that it doesn’t turn the kimbap soggy.
- Mayo – For a creamy complement to the tuna.
- Salt and Pepper – To taste
To prepare, simply combine the drained tuna, mayonnaise, and salt and pepper. Taste and adjust according to your preference.
How to make Keto Kimbap?
Lay the seaweed paper on a flat surface—shiny side down, rough side up, then place a handful of the egg strips on top leaving about 2 inches of space at the bottom so it can be locked.
Place the topping of choice on top of the egg. About 2-3 pieces of bacon in the middle or about a heaping tablespoon of tuna-mayo mixture spread out like a log.
Once everything is laid out, roll the kimbap and tuck in the filling. Keep rolling and tucking, then brush sesame oil on the eggless end of the seaweed and roll again to lock. Let it sit so that the seaweed locks thoroughly.
Repeat the process until you finish the ingredients. Finally, brush the kimbap rolls with sesame seeds then sprinkle the crushed sesame seeds on top.
You can eat this like a burrito or slice it into sushi rolls and share it with everybody. Perfect snack or appetizer! No need for dipping sauce unless you like spice, then dip it in sriracha.
Tips in Making No Rice Kimbap Successfully:
- The key in making kimbap is to prepare all the ingredients so you just assemble everything until you finish all the ingredients.
- With the egg as the base, this is going to be delicate. I prefer using my hands so I can roll properly, but feel free to use a sushi roller, whichever you are more comfortable with.
- Consume this right away and I don’t recommend leftovers as it will not be the same when reheated.
- Honestly, you can also add the usual vegetables used in the Classic Kimbap to make it a high protein, high fiber dish—bell peppers, cucumber, perilla leaves, carrots, spinach, danmuji, kimchi, etc. Just slice them into strips and use little amount of veggies so you can roll them properly.
Other Korean snacks you might like:
- Korean Seafood Pancake
- Crispy Rice Snack
- Korean Corn Dog
- Potato Cheese Pancake
- Kimchi and Bulgogi Grilled Cheese
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Keto Kimbap Recipe (No Rice!)
Ingredients
- 5-6 pcs Seaweed Paper
- 5 pcs Eggs Scrambled
- Sesame Oil
- Sesame Seeds Crushed
Egg, Bacon, and Cheese Kimbap
- 6 slices Bacon
- Mozzarella Cheese
Tuna-Mayo Kimbap
- 1 can Tuna
- Salt and Black Pepper To taste
- 2 tbsp Mayo
Instructions
Preparing the Eggs
- Scramble the eggs.
- Put oil in a pan and use a paper towel to spread it out on all the edges, then heat it up.
- Place about one ladle of scrambled egg on the heated pan, spread it out evenly until it creates a thin sheet (like a crepe), and let it cook for 1 minute.
- Once the egg is a bit dried up or cooked, scrape the edges of the pan to see the eggs unstick from it.
- When the sheet of egg is unsticking, use a spatula to scrape the whole egg and use your hands to assist in flipping the whole thing.
- Once flipped, unfold any folded areas and let the other side cook for about 15-30 seconds, then remove it from the pan.
- Repeat the process until you’ve finished all the eggs.
- Roll the sheets and slice it into strips, then fluff it. Set aside and prepare the other ingredients.
Egg, Bacon, and Cheese Kimbap
- Cook the bacon however you like—pan-fried, baked, air-fried—to the doneness you like, but not too crispy that it will crumble when you slice it. Set it aside to drain excess oil in a paper towel.
- In a pan, melt some mozzarella cheese.
Tuna-Mayo Kimbap
- Drain oil and sauce from the tuna, and squeeze it out if possible.
- Place tuna in a bowl and season with salt, black pepper, and mayo. Mix it well.
Making Keto Kimbap
- Lay your seaweed paper on a flat surface shiny side down and rough side up.
- Place a handful of eggs on top of the seaweeds leaving about 2-inch of space at the bottom so you can lock the kimbap.
- Add your choice of topping in the middle of the bed of egg strips: Place 2-3 bacon strips in the middle, then the melted cheese on top of it OR place a heaping tablespoon of tuna-mayo and spread it out like a log.
- Now roll and tuck all the filling in the middle. Keep rolling and tucking, then brush sesame oil at the bottom part of the seaweed paper to lock it all in. Let the rolls sit for a few minutes before slicing so that they lock thoroughly.
- Brush the rolls with sesame oil and sprinkle with sesame seeds.
- Eat this like a burrito or slice and share with everybody. Serve with sriracha if you like spice, and enjoy!
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