Beef and Seaweed Rice Rolls recipe - ingredients, nutrition and when to eat it
These lunchbox rolls are made by topping rice with beef and seaweed, then rolling it into bite-sized pieces like kimbap.
These lunchbox rolls are made by topping rice with beef and seaweed, then rolling it into bite-sized pieces like kimbap. Savory beef pairs with the subtle ocean flavor of seaweed, making them easy to pack for a picnic or a quick lunch.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 247.8g serving): 389.3 kcal · protein 17.9g · carbohydrate 53.2g · fat 10.3g · sodium 652.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you roll the rice while it’s too hot, steam can build up inside the plastic wrap and cause the rolls to come apart, so let it cool slightly first.
Tips: Squeeze out plenty of water from the soaked seaweed so the rice doesn’t get soggy.
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Ingredients (1 serving)
- Rice — 0.8 cup
- Lean beef — 70 g
- Dried seaweed — 2 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp
- Salt — 0.3 g