Rolled Omelet Gimbap recipe - ingredients, nutrition and when to eat it
This simple gimbap is made by wrapping a rolled omelet with rice and seaweed. The savory egg and mild rice make for a soft, easy-to-eat bite.
This simple gimbap is made by wrapping a rolled omelet with rice and seaweed. The savory egg and mild rice make for a soft, easy-to-eat bite. It’s a good choice for a light lunch or a quick meal on a busy day.
Rice bowls · 25 minutes to cook
Nutrition (per 324g serving): 538.6 kcal · protein 20g · carbohydrate 68.8g · fat 18.6g · sodium 488.2mg
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: Pour the egg mixture in thin layers instead of all at once to make a thick, even roll.
Tips: Hot rice can make the seaweed soggy, so let it cool slightly first.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Egg — 2 pc
- Gim for gimbap — 1 sheet
- Sesame oil — 1 tsp
- Salt — 0.2 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp