Kimchi Pancake Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi pancake gimbap is made by rolling rice and finely chopped kimchi pancakes in seaweed.
Kimchi pancake gimbap is made by rolling rice and finely chopped kimchi pancakes in seaweed. The tangy kimchi and savory pancake go well together, making it a hearty lunch on a rainy day or an easy dinner.
Street food · 25 minutes to cook
Nutrition (per 352g serving): 522.8 kcal · protein 11.7g · carbohydrate 95.5g · fat 9.6g · sodium 614.6mg
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: If the kimchi is very sour, gently squeeze out some of the liquid before adding it to the batter; you can skip adding extra seasoning.
Tips: Cook the kimchi pancake thinly and let it cool completely before rolling so the gimbap holds together and is easy to slice.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Korean pancake mix — 3 Tbsp
- Gimbap seaweed — 1 sheet
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp