Bulgogi and Egg Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap roll wraps bulgogi, egg, and crunchy vegetables with rice in seaweed. Sweet, savory bulgogi pairs well with the tangy flavor of pickled radish.
This gimbap roll wraps bulgogi, egg, and crunchy vegetables with rice in seaweed. Sweet, savory bulgogi pairs well with the tangy flavor of pickled radish. It makes a satisfying meal for a busy lunch or a quick dinner.
Street food · 35 minutes to cook
Nutrition (per 412.2g serving): 596.4 kcal · protein 27.3g · carbohydrate 74g · fat 19.8g · sodium 702.6mg
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: Leave a little room at the edge of the seaweed when spreading the rice so it’s easier to roll.
Tips: Drain the bulgogi and spinach well to help keep the gimbap from getting soggy.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 1 cup
- Beef (lean) — 70 g
- Egg — 1 pc
- Gim (Korean roasted seaweed) — 1 sheet
- Carrot — 20 g
- Spinach — 25 g
- Pickled daikon — 1 pc
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp
- Salt — 0.2 g