Kimchi and Egg Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi and Egg Gimbap is made by rolling savory egg strips and tangy kimchi in rice and seaweed.
Kimchi and Egg Gimbap is made by rolling savory egg strips and tangy kimchi in rice and seaweed. The umami of the stir-fried kimchi goes well with the rice, making this an easy lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 397g serving): 554.2 kcal · protein 21.7g · carbohydrate 73.9g · fat 17.5g · sodium 568.1mg
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: Lightly squeeze out the kimchi's moisture and stir-fry it well so the gimbap doesn't become soggy easily.
Tips: Let the rice cool slightly before spreading it so the seaweed doesn't shrink as much.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Eggs — 2 pc
- Gim sheets for kimbap — 1 sheet
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp