Kimchi and Squid Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi and Squid Gimbap is made by rolling spicy stir-fried squid and kimchi with rice and seaweed, then slicing it into bite-size pieces.
Kimchi and Squid Gimbap is made by rolling spicy stir-fried squid and kimchi with rice and seaweed, then slicing it into bite-size pieces. Chewy squid pairs well with tangy kimchi, making it a filling choice for lunch or dinner.
Rice bowls · 30 minutes to cook
Nutrition (per 370g serving): 546.7 kcal · protein 27.4g · carbohydrate 72.7g · fat 13.7g · sodium 845.7mg
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 rice doesn't get soggy and the roll is easier to make.
Tips: Squid can turn tough if you cook it too long, so turn off the heat as soon as it turns opaque.
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Ingredients (1 serving)
- White rice — 1 cup
- Seaweed — 1 sheet
- Squid — 0.5 pc
- Napa cabbage kimchi — 0.3 cup
- Cooking oil — 1 tsp
- Gochujang (Korean red chili paste) — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp