Kimchi Gimbap recipe - ingredients, nutrition and when to eat it
This simple gimbap combines the spicy flavor of stir-fried kimchi with egg and pickled radish.
This simple gimbap combines the spicy flavor of stir-fried kimchi with egg and pickled radish. It’s great for rolling ahead the night before work or enjoying as a filling lunch on a busy day.
Street food · 25 minutes to cook
Nutrition (per 334g serving): 454.5 kcal · protein 14.6g · carbohydrate 64.6g · fat 14.3g · sodium 492.9mg
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: Squeeze out plenty of kimchi juice so the seaweed doesn’t get soggy easily.
Tips: If the rice is too hot, the seaweed will quickly become soggy, so let it cool slightly before rolling.
Tips: Brushing just a little sesame oil on the knife when slicing the gimbap keeps the rice from sticking as much.
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Ingredients (1 serving)
- Rice — 180 g
- Napa cabbage kimchi — 50 g
- Gim (dried seaweed) — 1 sheet
- Egg — 1 pc
- Pickled radish — 20 g
- Carrot — 20 g
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp