Korean Chili Pepper Gimbap recipe - ingredients, nutrition and when to eat it
This Korean snack-shop favorite is made by rolling rice and assorted fillings in seaweed, with a spicy kick from Cheongyang chili peppers.
This Korean snack-shop favorite is made by rolling rice and assorted fillings in seaweed, with a spicy kick from Cheongyang chili peppers. A bright heat follows the nutty aroma of sesame oil, making it an easy lunch.
Street food · 25 minutes to cook
Nutrition (per 328.5g serving): 473.7 kcal · protein 14.4g · carbohydrate 71.7g · fat 13.3g · sodium 554.6mg
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: Remove the seeds and white ribs from the Cheongyang peppers to make their sharp heat easier to control.
Tips: Leave a little space at the edge of the seaweed when spreading the rice so fewer grains spill out as you roll it.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Dried seaweed sheets for gimbap — 1 sheet
- Cheongyang chili pepper — 1 pc
- Egg — 1 pc
- Carrot — 0.3 pc
- Pickled radish — 1 roll
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp