Japchae Gimbap recipe - ingredients, nutrition and when to eat it
Japchae Gimbap is a tasty twist on gimbap, made by rolling sweet-savory stir-fried japchae with rice and seaweed.
Japchae Gimbap is a tasty twist on gimbap, made by rolling sweet-savory stir-fried japchae with rice and seaweed. The chewy glass noodles and crisp vegetables go well together for lunch or a simple dinner.
Street food · 35 minutes to cook
Nutrition (per 397.5g serving): 614.9 kcal · protein 17.7g · carbohydrate 102.5g · fat 14.3g · sodium 1454.7mg
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: Glass noodles can stick together if left sitting after boiling, so season them as soon as they’re drained.
Tips: Leave about 2 cm of the seaweed uncovered at the edge when spreading the rice so it doesn’t spill out while rolling.
Tips: Cool the japchae thoroughly before rolling to help keep the seaweed from turning soggy.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Roasted seaweed — 1 sheet
- Glass noodles — 35 g
- Lean beef — 30 g
- Onion — 30 g
- Carrot — 25 g
- Spinach — 35 g
- Egg — 0.5 pc
- Garlic — 0.5 tsp
- Soy sauce — 1 Tbsp
- Sugar — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp
- Salt — 1 pinch