Kimchi and Tofu Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi and Tofu Gimbap is made by rolling stir-fried kimchi and golden-browned tofu with rice in seaweed.
Kimchi and Tofu Gimbap is made by rolling stir-fried kimchi and golden-browned tofu with rice in seaweed. Tangy kimchi and mild tofu go well together, making it a good choice for a light lunch or a picnic lunchbox.
Rice bowls · 25 minutes to cook
Nutrition (per 306.6g serving): 387.7 kcal · protein 13.8g · carbohydrate 60.2g · fat 9.7g · sodium 300.7mg
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: Lightly squeeze the kimchi before stir-frying it to keep the gimbap from getting soggy.
Tips: Cut the tofu into long strips and brown it well so it doesn’t crumble when you roll it.
Tips: Leave a little space at the edge of the seaweed instead of spreading rice all the way to the edges to make rolling easier.
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Ingredients (1 serving)
- Rice — 0.8 bowl
- Gim sheets — 1 sheet
- Napa cabbage kimchi — 50 g
- Tofu — 80 g
- Sesame oil — 0.5 tsp
- Cooking oil — 0.5 tsp
- Sesame seeds — 0.5 tsp