Abalone Offal Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by sautéing abalone innards, mixing them into rice, and rolling everything up with seaweed and egg.
This gimbap is made by sautéing abalone innards, mixing them into rice, and rolling everything up with seaweed and egg. The savory richness of the abalone innards pairs with the tender egg, making it a satisfying roll for lunch or a quick dinner.
Seafood · 30 minutes to cook
Tips: Abalone innards can develop a harsh flavor if cooked too long over high heat, so cook them briefly over medium-low heat.
Tips: Spread the rice in a thin layer over the seaweed to make rolling easier.
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Ingredients (1 serving)
- White rice — 1 bowl
- Abalone innards — 30 g
- Egg — 1 pc
- Gimbap seaweed — 1 sheet
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Salt — 0.3 g
- Cooking oil — 0.5 tsp