Seafood Gimbap recipe - ingredients, nutrition and when to eat it
Seafood gimbap is made by rolling rice, shrimp or squid, egg, and vegetables in seaweed.
Seafood gimbap is made by rolling rice, shrimp or squid, egg, and vegetables in seaweed. The mild, savory seafood and crisp vegetables go well with the nutty rice and seaweed. It's easy to pack for lunch or a day out.
Seafood · 30 minutes to cook
Nutrition (per 379.6g serving): 480 kcal · protein 22.3g · carbohydrate 71.4g · fat 10.4g · sodium 520.8mg
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: Let the rice cool until it's no longer piping hot before spreading it on the seaweed to keep it from getting soggy.
Tips: Pat the shrimp dry and cut the vegetables into thin strips so the rolls hold their shape.
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Ingredients (1 serving)
- Rice — 210 g
- Dried seaweed sheets for gimbap — 1 sheet
- Shrimp — 3 pc
- Eggs — 1 pc
- Carrot — 0.2 pc
- Cucumber — 0.2 pc
- Pickled daikon radish — 1 roll
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Cooking oil — 0.5 tsp