Gimbap -High Protein Low Carb Recipe
High-protein, low-carb Korean Gimbap made without rice! Packed with bulgogi, eggs, veggies, and flavor—perfect for light lunch, meal prep, or healthy snacking.
If you’re craving the umami-packed, satisfying taste of Korean gimbap but want to keep your carbs low, you’re going to love this High-Protein, Low-Carb Gimbap. I skipped the rice and loaded this roll with tender bulgogi beef, sautéed spinach, crunchy carrots, tangy pickled radish, and fluffy egg strips—all wrapped in savory roasted seaweed. It’s perfect for meal prep, macro-friendly, and packed with nutrients and flavor. Whether you’re cutting carbs, upping your protein intake, or just looking for a fun twist on a Korean classic, this recipe delivers.
In this recipe, I used this Korean Beef Bulgogi Recipe. You can also get store-bought bulgogi or other proteins you like.
What Is Gimbap
Gimbap (or kimbap) is a popular Korean dish made with cooked rice and various fillings like vegetables, meat, and eggs – all rolled in roasted seaweed and sliced into bite sized pieces. The word “gimbap” comes from “gim” which means seaweed, and “bap” which means rice. It uses roasted seaweed, sesame oil, and cooked ingredients, while sushi uses vinegar seasoned rice and often raw fish.
Why You’ll Love This Recipe
- Low in carbs, high in flavor – No rice means fewer carbs, but bulgogi and eggs keep it rich and satisfying.
- Great for meal prep – These rolls keep well in the fridge and make for a great grab-and-go lunch.
- Customizable – Swap in other proteins or veggies based on what you love or have on hand.
- Easy to assemble – No sushi mat required (though it helps!).
Ingredients
You’ll need the following ingredients to make the best Low Carb Gimbap:
- Roasted Seaweed
- Bulgogi
- Spinach
- Carrots
- Eggs
- Pickled Radish
- Salt
- Sesame Oil
- Sesame Seeds
See recipe card below for a full list of ingredients and measurements.
How to Make Gimbap
- Step 1: In a pan, add 1 tbsp of oil and sauté spinach until soft.
- Step 2: Mix cooked spinach with 1/2 tsp of salt, 1 tsp sesame oil, and 1 grated garlic.
- Step 3: Crack 2 eggs in a bowl, whisk and then pour a very thin layer onto the cooking pan.
- Step 4: Roll the egg and then slice into long strips.
Step 5: Julienne and quickly sauté the carrots in the same pan.
Step 6: Cook the bulogi beef in a pan until browned.
How to Roll Gimbap
Lay a sheet of seaweed down on a bamboo mat or clean surface. Line your ingredients across the bottom of the sheet: bulgogi, carrots, pickled radish, spinach, egg.
Roll tightly from the bottom, pressing firmly to shape the roll. Then gently brush the top of the seaweed roll with sesame oil and slice into bite-sized pieces.
Substitutions
- Protein: Swap bulgogi for grilled chicken, tofu, or canned tuna with sesame oil.
- Eggs: Leave them out for a dairy-free version or use tofu strips.
- Veggies: Add cucumber, bell peppers, or kimchi for variety.
How to Store and Reheat
To Store: wrap the leftover gimbap tightly with plastic wrap and store in a air tight container in the fridge for up to 3 days.
They can be enjoyed cold or room temperature. You can also microwave briefly to heat up.
More Recipes You’ll Love
Looking for other recipes like this? Try these:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Gimbap -High Protein Low Carb Recipe
Ingredients
- 4 sheets roasted seaweed
- ½ lb bulgogi , marinated
- 2 large eggs
- 1 bunch spinach
- 1 cup carrots, julienned
- 4 thin strips yellow pickled radish
- ½ tsp salt
- 2 tsp sesame oil, plus more for brushing
- 2 tsp sesame seeds
Instructions
- In a cooking pan, add 1 tbsp of cooking oil and sauté spinach until soft. Transfer to a bowl and add salt, sesame oil, and sesame seeds.
- In a same pan, add carrots and sauté for a few minutes until soft. Set aside.
- Crack 2 eggs in a bowl, whisk and then pour a very thin layer onto the cooking pan. Cook until set, then transfer to a cutting board. Roll the egg and then slice into long strips.
- Cook the marinated bulogi beef in a pan until browned and cooked through.
Assemble
- Lay a sheet of seaweed down on a bamboo mat or clean surface. Line your ingredients across the bottom of the sheet: bulgogi, carrots, pickled radish, spinach, egg.
- Roll tightly from the bottom, pressing firmly to shape the roll. Then gently brush the top of the seaweed roll with sesame oil and slice into bite-sized pieces. Serve immediately and enjoy!
