Baked Kimbap

Baked Kimbap is a delightful twist on traditional Korean rice rolls, featuring a flavorful filling wrapped in gluten-free rice paper and baked to perfection. This aromatic dish combines savory ingredients for a satisfying meal that's both comforting and nutritious.

Ingredients

• Cooked rice - 200 grams
• Carrot, julienned - 1 medium
• Cucumber, julienned - 1 small
• Spinach, blanched - 50 grams
• Egg, beaten - 1 large
• Sesame oil - 1 tablespoon
• Soy sauce (gluten-free) - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Rice paper sheets - 4 large
• Sesame seeds - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the cooked rice with sesame oil, soy sauce, salt, and pepper. Mix well.
3. Heat a non-stick skillet over medium heat and scramble the beaten egg until fully cooked. Allow to cool slightly and then chop into small pieces.
4. Lay a rice paper sheet on a clean, damp surface. Soak it in warm water for about 10 seconds until soft.
5. On the lower third of the rice paper, layer a small amount of the rice mixture, followed by a few pieces of carrot, cucumber, spinach, and scrambled egg.
6. Fold the sides of the rice paper over the filling and roll tightly from the bottom to the top to form a log. Repeat with remaining sheets and filling.
7. Place the rolled kimbap on a baking sheet lined with parchment paper. Brush the tops lightly with oil and sprinkle with sesame seeds.
8. Bake in the preheated oven for 15-20 minutes, or until the rolls are slightly crispy and golden.
9. Remove from the oven and let cool for a few minutes before slicing into bite-sized pieces.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 50 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 100 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a balanced source of carbohydrates and protein.

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