Cheese Pork Cutlet Gimbap recipe - ingredients, nutrition and when to eat it
Cheese Pork Cutlet Gimbap is made by rolling crispy fried pork cutlet and melty cheese with rice and vegetables in seaweed.
Cheese Pork Cutlet Gimbap is made by rolling crispy fried pork cutlet and melty cheese with rice and vegetables in seaweed. One roll is filling on its own, making it ideal for a busy lunch or a simple dinner at home.
Street food · 40 minutes to cook
Nutrition (per 549g serving): 1002.9 kcal · protein 47.4g · carbohydrate 104.9g · fat 41.2g · sodium 1467.4mg
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 gimbap while the pork cutlet is still hot, the seaweed can become soggy, so let it cool for about 3 minutes before adding it.
Tips: Spread the rice while leaving 2 cm uncovered at the top of the seaweed so it does not get pushed out when you roll it.
Tips: Dip the knife in warm water and wipe it dry before slicing to keep the cheese and rice from sticking.
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Ingredients (1 serving)
- White rice — 210 g
- Pork loin — 100 g
- Cheese — 20 g
- Gim (dried seaweed) — 1 pc
- Cabbage — 30 g
- Carrot — 20 g
- Pickled daikon radish — 30 g
- All-purpose flour — 15 g
- Egg — 1 pc
- Breadcrumbs — 25 g
- Cooking oil — 2 Tbsp
- Tonkatsu sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 tsp