Egg and Cheese Gimbap Lunch Box recipe - ingredients, nutrition and when to eat it
Egg and cheese gimbap is made by rolling thick slices of egg, cheese, and crunchy vegetables with rice in seaweed.
Egg and cheese gimbap is made by rolling thick slices of egg, cheese, and crunchy vegetables with rice in seaweed. The mild, savory flavors are brightened by fresh cucumber, making it a lovely choice for a lunch box or a quick dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 401.8g serving): 612.9 kcal · protein 25.4g · carbohydrate 72g · fat 23.4g · sodium 626.3mg
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 the rice is too hot, it can make the seaweed soggy, so let it cool slightly before rolling.
Tips: Blot the cucumber with a paper towel to keep the sliced gimbap from getting wet.
Tips: Place the cheese on the egg before rolling to keep the fillings together and make the roll easier to shape.
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Ingredients (1 serving)
- White rice — 210 g
- Dried seaweed — 1 sheet
- Egg — 2 pc
- Cheese — 1 sheet
- Cucumber — 0.3 pc
- Carrot — 0.3 pc
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp