Kimchi Egg Roll recipe - ingredients, nutrition and when to eat it
This side dish is made by mixing finely chopped kimchi into beaten eggs, then cooking them into a thick rolled omelet.
This side dish is made by mixing finely chopped kimchi into beaten eggs, then cooking them into a thick rolled omelet. The tangy, savory kimchi cuts through the rich, tender eggs, making it a great side for rice.
Side dishes · 12 minutes to cook
Nutrition (per 160g serving): 197.3 kcal · protein 13.7g · carbohydrate 3.4g · fat 13.5g · sodium 359.4mg
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 egg mixture isn’t watery and is easier to roll.
Tips: Keep the pan over low heat and add the egg mixture in batches for a neat shape.
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Ingredients (1 serving)
- Egg — 2 pc
- Napa cabbage kimchi — 0.3 cup
- Cooking oil — 1 tsp
- Water — 1 Tbsp