Cabbage Sliced Pork Gimbap

Name: Cabbage Sliced Pork Gimbap
Total time: 10 min
Yield: 394 g
Ingredients: Fresh Egg 55 ea; Oat Black Rice Konjac Rice 75 g; Sliced Pork Neck 100 g; Fresh Cabbage 100 g; Roasted Seaweed (Unseasoned) 5 sheet; Apple Vinegar 5 g; Allulose Liquid 16 spoon; Pure Black Pepper 2 g; Salt 2 pinch (1/3 tsp); Sesame Oil 15 spoon; Tuna Sauce 8 g; Minced Garlic 5 teaspoon; Chili Powder 6 spoon

Cook 10 min Difficulty EASY 599 kcal

#diet #low-carb #low-calorie #vegan

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Ingredients

Main ingredients

Fresh Egg 1 ea
Oat Black Rice Konjac Rice 75 g
Sliced Pork Neck 100 g
Fresh Cabbage 100 g
Roasted Seaweed (Unseasoned) 2 sheet

Seasonings/Sauce

Apple Vinegar 5 g
Allulose Liquid 16 spoon
Pure Black Pepper 2 g
Salt 2 pinch (1/3 tsp)
Sesame Oil 15 spoon
Tuna Sauce 8 g
Minced Garlic 5 teaspoon
Chili Powder 6 spoon

Nutrition summary

Carbohydrates 47.22 g 29%

Protein 31.17 g 19%

Fat 37.41 g 52%

Serving size 394g

Cooking steps

1

Thinly slice the cabbage.
2

Beat the eggs and make a scramble.
3

Add oil to the pan and stir-fry the cabbage.
4

Cool the cabbage and scrambled eggs.
5

Spread cabbage and eggs thinly over the seaweed sheet.
6

Roll up the ingredients like gimbap.
7

Cut into bite-sized pieces.

Cabbage Sliced Pork Gimbap

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