Kimchi Fried Rice Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These popular Korean street food rolls are made by wrapping kimchi fried rice in seaweed and frying until crisp.
These popular Korean street food rolls are made by wrapping kimchi fried rice in seaweed and frying until crisp. Savory seaweed and tangy, spicy fried rice make a hearty meal, and they’re also a great snack when you’re feeling peckish.
Street food · 25 minutes to cook
Nutrition (per 443g serving): 689.5 kcal · protein 20.6g · carbohydrate 103.1g · fat 20.1g · sodium 839.1mg
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: Let the fried rice cool completely. If it’s warm or moist, the seaweed can turn soggy and be difficult to roll.
Tips: Brush a little batter onto the edge of the seaweed to seal it so it doesn’t come undone while frying.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Seaweed — 2 sheet
- Egg — 1 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 Tbsp
- Soy sauce — 0.5 tsp
- Breadcrumbs — 0.5 cup
- Flour — 2 Tbsp
- Water — 2 Tbsp