Description
Delicious Korean BBQ Chicken wrapped in cauliflower rice and vegetables, perfect for a healthy twist on traditional kimbap.
Ingredients
Scale
- 2 cups cauliflower rice
- 1 pound boneless chicken thighs
- 3 tablespoons Korean BBQ sauce
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 radishes, pickled
- 4 sheets of seaweed (nori)
- 2 tablespoons sesame oil
- Salt to taste
Instructions
- Marinate the chicken thighs in Korean BBQ sauce for at least 30 minutes.
- Cook the marinated chicken in a skillet over medium heat until fully cooked, about 6-8 minutes.
- Prepare the cauliflower rice by lightly sautéing it in sesame oil for about 3-4 minutes.
- Lay a sheet of seaweed on a bamboo sushi mat, spread an even layer of cauliflower rice on top, leaving a border.
- Add cooked chicken, cucumber, carrot, and pickled radishes in the center.
- Roll the kimbap tightly from the edge closest to you, using the mat to help shape it.
- Slice the rolled kimbap into bite-sized pieces and serve.
Notes
- For added flavor, sprinkle sesame seeds on top before serving.
- Feel free to add other vegetables of your choice.
Nutrition
- Serving Size: 2 rolls
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 120mg