Oyster Bossam Kimbap recipe - ingredients, nutrition and when to eat it
This generously filled kimbap is made by rolling rice, pork, oysters, and bossam kimchi in seaweed.
This generously filled kimbap is made by rolling rice, pork, oysters, and bossam kimchi in seaweed. Savory pork, briny oysters, and tangy, spicy kimchi come together for a satisfying meal. It’s a great choice for lunch or dinner when you’re in the mood for a different kind of kimbap.
Seafood · 35 minutes to cook
Nutrition (per 413.5g serving): 581.6 kcal · protein 31.2g · carbohydrate 76g · fat 14.8g · sodium 1133.3mg
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: Oysters can turn tough if cooked too long, so blanch them briefly.
Tips: Drain the fillings well so the kimbap rolls neatly and the seaweed stays less soggy.
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Ingredients (1 serving)
- White Rice — 1 bowl
- Dried Seaweed Sheets — 1 sheet
- Pork Picnic Shoulder — 80 g
- Oysters — 60 g
- Napa Cabbage Kimchi — 40 g
- Garlic — 1 clove
- Ginger — 2 g
- Soy Sauce — 1 tsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp
- Salt — 0.5 g