Kimchi Rice Rolls recipe - ingredients, nutrition and when to eat it
This simple dish rolls the tangy, crisp flavor of kimchi with rice in seaweed. It is a good choice when you have little appetite, are busy in the morning, or…
This simple dish rolls the tangy, crisp flavor of kimchi with rice in seaweed. It is a good choice when you have little appetite, are busy in the morning, or want a light lunch.
Street food · 10 minutes to cook
Nutrition (per 282g serving): 399.7 kcal · protein 9.3g · carbohydrate 72.9g · fat 7.3g · sodium 351.8mg
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, the seaweed can become soggy, so let it cool for 2–3 minutes before rolling.
Tips: Leave a little kimchi juice aside so the rice does not taste dry and its tangy flavor stays clear.
Tips: Cut the seaweed into long halves and roll bite-sized pieces for an easy snack.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Napa cabbage kimchi — 60 g
- Seaweed — 2 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp