Curry Tteokgalbi Gimbap recipe - ingredients, nutrition and when to eat it
Gimbap made with curry-seasoned rice, tteokgalbi, pickled radish, and vegetables. The gentle aroma of curry goes well with savory meat and crisp, tangy radish.
Gimbap made with curry-seasoned rice, tteokgalbi, pickled radish, and vegetables. The gentle aroma of curry goes well with savory meat and crisp, tangy radish. It’s a good choice for a simple lunch or hearty dinner.
Street food · 25 minutes to cook
Nutrition (per 304g serving): 446 kcal · protein 22g · carbohydrate 58.5g · fat 13.5g · sodium 590.2mg
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, it can make the seaweed soggy, so let it cool slightly before rolling the gimbap.
Tips: Tteokgalbi and pickled radish are already seasoned, so taste the rice before adding any salt.
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Ingredients (1 serving)
- White rice — 0.8 bowl
- Tteokgalbi (grilled beef patties) — 1 pc
- Curry powder — 1 tsp
- Danmuji (Korean pickled radish) — 2 roll
- Carrot — 0.3 pc
- Spinach — 0.3 handful
- Gim (dried seaweed) — 1 sheet
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp