Kimchi Roll Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi roll gimbap is made by rolling well-fermented kimchi and rice in seaweed, adding fillings like egg or tuna, and slicing it into pieces.
Kimchi roll gimbap is made by rolling well-fermented kimchi and rice in seaweed, adding fillings like egg or tuna, and slicing it into pieces. The tangy kimchi goes well with the savory rice and fillings, making it an easy lunch.
Street food · 20 minutes to cook
Nutrition (per 316.8g serving): 426.1 kcal · protein 14.8g · carbohydrate 71.4g · fat 8.1g · sodium 427.6mg
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 any excess liquid from the kimchi before rolling, or the seaweed will turn soggy.
Tips: Leave a little space at the edge of the seaweed instead of spreading rice all the way to the end; it will roll up neatly.
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Ingredients (1 serving)
- Rice — 1 bowl
- Aged kimchi — 50 g
- Gim (dried seaweed sheets for gimbap) — 1 sheet
- Egg — 1 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp