Egg Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is rolled with a thick egg omelet, crunchy pickled radish, vegetables, rice, and seaweed.
This gimbap is rolled with a thick egg omelet, crunchy pickled radish, vegetables, rice, and seaweed. Mild and simple, it’s perfect for a busy morning or light lunch.
Street food · 25 minutes to cook
Nutrition (per 370.5g serving): 512.8 kcal · protein 21.1g · carbohydrate 63.3g · fat 18.4g · sodium 829.6mg
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 until just warm before rolling.
Tips: Cook the egg omelet slowly over low heat to make it thick and fluffy.
Tips: Drain the fillings well so the gimbap doesn’t come apart easily.
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Ingredients (1 serving)
- Rice (white rice) — 1 cup
- Egg — 2 pc
- Dried seaweed — 1 sheet
- Pickled radish — 25 g
- Carrot — 20 g
- Spinach — 30 g
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.3 tsp
- Sesame seeds — 1 tsp