Kimchi and Shrimp Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi and shrimp gimbap is made by rolling stir-fried kimchi, shrimp, and egg in rice and seaweed, then slicing it into bite-size pieces.
Kimchi and shrimp gimbap is made by rolling stir-fried kimchi, shrimp, and egg in rice and seaweed, then slicing it into bite-size pieces. The tangy kimchi and savory egg go well together, making it a tasty choice for lunch at a snack shop or a picnic lunchbox.
Rice bowls · 30 minutes to cook
Nutrition (per 364.8g serving): 535.1 kcal · protein 23.8g · carbohydrate 71.4g · fat 15.6g · sodium 404mg
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: Squeeze out plenty of liquid from the kimchi so the rice doesn't get soggy and the roll is easier to make.
Tips: If the shrimp are large, cut them in half so they sit neatly inside the roll.
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Ingredients (1 serving)
- Rice — 210 g
- Seaweed Sheets for Gimbap — 1 sheet
- Shrimp — 50 g
- Napa Cabbage Kimchi — 40 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.3 g