Squid Tempura Gimbap recipe - ingredients, nutrition and when to eat it
Squid tempura gimbap is a Korean street food roll filled with rice, vegetables, and crispy fried squid, wrapped in seaweed and sliced into bite-size pieces.
Squid tempura gimbap is a Korean street food roll filled with rice, vegetables, and crispy fried squid, wrapped in seaweed and sliced into bite-size pieces. The savory tempura pairs well with the crisp, tangy pickled radish and cucumber. It makes a filling lunch or an easy dinner.
Street food · 35 minutes to cook
Nutrition (per 721g serving): 3504.7 kcal · protein 24.2g · carbohydrate 88.7g · fat 329.1g · sodium 805.1mg
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: A thick batter made with cold water will cling well to the squid.
Tips: Drain the tempura well before rolling the gimbap to keep the rice from getting soggy.
Tips: For the crispiest tempura, slice and serve the roll soon after making it.
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Ingredients (1 serving)
- White rice — 1 bowl
- Squid — 80 g
- Flour — 2 Tbsp
- Cornstarch — 1 Tbsp
- Water — 2 Tbsp
- Cooking oil — 350 ml
- Dried seaweed — 1 sheet
- Pickled radish — 1 roll
- Cucumber — 0.3 pc
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.3 tsp