Kimchi and Sundae Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi and sundae gimbap is a Korean snack-bar roll made with rice, Korean blood sausage, and stir-fried kimchi wrapped in seaweed and cut into bite-size…
Kimchi and sundae gimbap is a Korean snack-bar roll made with rice, Korean blood sausage, and stir-fried kimchi wrapped in seaweed and cut into bite-size pieces. The savory, chewy sausage pairs with tangy, spicy kimchi, making it a filling lunch or an easy dinner.
Street food · 25 minutes to cook
Nutrition (per 342.3g serving): 547.1 kcal · protein 12.3g · carbohydrate 89.1g · fat 15.1g · sodium 827.5mg
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 rice is too hot, it can make the seaweed soggy, so let it cool slightly before rolling.
Tips: If the kimchi is too salty or sour, give it a quick rinse and squeeze it dry before stir-frying.
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Ingredients (1 serving)
- Rice — 180 g
- Sundae (Korean blood sausage) — 100 g
- Aged kimchi — 50 g
- Gimbap seaweed — 1 sheet
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp