Pickled Vegetable Gimbap recipe - ingredients, nutrition and when to eat it
Pickled vegetable gimbap is rolled with tangy, salty pickles, crisp vegetables, egg, rice, and seaweed.
Pickled vegetable gimbap is rolled with tangy, salty pickles, crisp vegetables, egg, rice, and seaweed. It’s a good choice for lunch or dinner when you want a clean-tasting yet filling meal.
Street food · 25 minutes to cook
Nutrition (per 361g serving): 508.2 kcal · protein 15.2g · carbohydrate 75.1g · fat 15.7g · sodium 1338mg
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: Pat the pickles and danmuji dry thoroughly so the gimbap doesn’t come undone.
Tips: If you spread the rice while it’s too hot, the seaweed may become soggy, so let it cool slightly first.
Tips: If the maesil pickles are very sweet or salty, you can reduce the amount to about 15 g.
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Ingredients (1 serving)
- Rice (white rice) — 180 g
- Dried seaweed — 1 sheet
- Pickled green plums — 20 g
- Yellow pickled radish — 1 pc
- Pickled cucumber — 1 pc
- Egg — 1 pc
- Carrot — 20 g
- Spinach — 30 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Salt — 1 pinch