Scallion Egg Kimbap recipe - ingredients, nutrition and when to eat it
This simple kimbap is made with gently sautéed scallions mixed into egg, then rolled up with rice in seaweed.
This simple kimbap is made with gently sautéed scallions mixed into egg, then rolled up with rice in seaweed. The savory egg and mild scallion aroma go well in a lunchbox or as a light dinner.
Street food · 20 minutes to cook
Nutrition (per 351.8g serving): 526.2 kcal · protein 20.7g · carbohydrate 70.5g · fat 16.5g · sodium 322.9mg
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 put hot rice on the seaweed, it can get soggy easily. Let the rice cool a little before rolling.
Tips: Cook the eggs just until soft and moist; they’ll stay tender inside the kimbap.
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Ingredients (1 serving)
- Rice — 1 bowl
- Egg — 2 pc
- Gimbap seaweed — 1 sheet
- Green onion — 0.5 stalk
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.1 tsp