Crab Stick Gimbap recipe - ingredients, nutrition and when to eat it
Crab Stick Gimbap is made by rolling fluffy egg, sweet crab sticks, and crisp vegetables in seaweed and rice.
Crab Stick Gimbap is made by rolling fluffy egg, sweet crab sticks, and crisp vegetables in seaweed and rice. It is perfect for a simple lunch or a busy morning, and adding mayonnaise makes it rich and moist.
Street food · 25 minutes to cook
Nutrition (per 414g serving): 544.7 kcal · protein 20.8g · carbohydrate 79.8g · fat 15.3g · sodium 917mg
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 become soggy, so let it cool until just warm before rolling.
Tips: Pat the cucumber and pickled radish dry with a paper towel to help keep the gimbap from falling apart.
Tips: Rather than adding too much mayonnaise to the crab sticks, coat them lightly so their texture stays fresh.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Roasted seaweed sheets for gimbap — 2 sheet
- Imitation crab meat — 3 pc
- Egg — 1 pc
- Carrot — 0.3 pc
- Cucumber — 0.3 pc
- Pickled yellow radish — 2 roll
- Mayonnaise — 1 Tbsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.1 tsp