Egg and Cheese Gimbap recipe - ingredients, nutrition and when to eat it
Egg and cheese gimbap is made with savory rolled omelet and creamy cheese wrapped with rice and seaweed, then cut into bite-sized pieces.
Egg and cheese gimbap is made with savory rolled omelet and creamy cheese wrapped with rice and seaweed, then cut into bite-sized pieces. It’s mild and tender, making it a good choice when you want a simple lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 341.8g serving): 600.2 kcal · protein 24.7g · carbohydrate 69.1g · fat 23.3g · sodium 619.5mg
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: Cook the rolled omelet slowly over low heat so it cooks through gently and is easier to shape.
Tips: Spread the rice, leaving about 1–2 cm of seaweed bare at the edge so the roll seals well.
Tips: Place the cheese next to the omelet so it shows clearly in the cross-section.
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Ingredients (1 serving)
- Rice — 1 bowl
- Gim (seaweed for gimbap) — 1 sheet
- Egg — 2 pc
- Sliced cheese — 1 sheet
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp