Eel Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is filled with rice and vegetables, complemented by the sweet and savory flavor of seasoned eel.
This gimbap is filled with rice and vegetables, complemented by the sweet and savory flavor of seasoned eel. It’s hearty enough to make a satisfying lunch or dinner, and it’s also easy to pack for an outdoor meal.
Street food · 35 minutes to cook
Nutrition (per 482g serving): 613.4 kcal · protein 32.2g · carbohydrate 77.7g · fat 17.8g · sodium 1136.7mg
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 turn soggy, so let it cool for about 5 minutes before rolling.
Tips: Since the eel is already seasoned, add the soy sauce and sugar little by little, tasting as you go.
Tips: When rolling, press firmly around the filling during the first full turn so the slices hold their shape.
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Ingredients (1 serving)
- Eel — 90 g
- Rice — 210 g
- Dried seaweed — 1 sheet
- Egg — 1 pc
- Cucumber — 30 g
- Carrot — 25 g
- Spinach — 30 g
- Pickled radish — 25 g
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp